What gives the tofu scramble an eggy flavor in this recipe?

Kala namak (black salt) is used in the tofu scramble mixture to impart an authentic eggy taste, making the filling distinctive.

Can I prepare these stuffed peppers ahead of time?

You can prepare the filling mixture in advance and store it in the refrigerator. Stuff the bell peppers and bake just before serving for the best results.

How do I prevent the hash browns from sticking while cooking?

Saute the hash browns in a large skillet over medium-high heat, adding a splash of water or vegetable broth a little at a time to prevent sticking while still allowing them to brown.

What kind of bell peppers work best for stuffing?

The recipe calls for 4 large bell peppers, cut in half, seeded, and cored, providing ample space for the hearty filling and ensuring they cook evenly.

Is the vegan cheddar cheese topping essential for this dish?

The recipe suggests adding vegan cheddar cheese slices on top of each pepper half and broiling them, but it is an optional step if you prefer to omit it.

3.2K Views 11 years ago

Brunch Stuffed Peppers
[Vegan]

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

Order with Instacart Download Our App

Two halves of baked vegan brunch stuffed peppers, filled with a savory tofu scramble, hash browns, and vegan sausage, topped with melted vegan cheddar cheese and fresh parsley, served on a white plate.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Brunch Stuffed Peppers [Vegan]

478

Dairy Free

This is one of those recipes that I jotted down long ago on my endless and ever-expanding “recipes for the blog” list and I finally got around to making my version. Sure, these are ideal for a lazy brunch, but they make an excellent lunch or dinner entree, too.

Ingredients You Need for Brunch Stuffed Peppers [Vegan]

1 small onion, chopped
1 1/4 cups frozen hash brown potatoes
2 cloves garlic, minced
2 vegan Italian or other variety vegan sausage, chopped
ground black pepper, to taste
splash of Bragg Liquid Aminos
14-ounces firm tofu, pressed, drained, and crumbled
2 Tbsp. nutritional yeast
1/2 tsp. dried thyme
1/4 tsp. turmeric
1/4 tsp. kala namak (black salt)
1/4 tsp. smoked paprika
ground black pepper
1/4 cup parsley, chopped
4 large bell peppers, cut in half, seeded and cored
8 slices vegan cheddar cheese

Order with Instacart Download Our App

How to Prepare Brunch Stuffed Peppers [Vegan]

Preheat the oven to 425-degrees and line a 9-inch x 13-inch baking pan with foil.
Add the crumbled tofu, nutritional yeast, thyme, turmeric, kala namak, smoked paprika, and pepper to a large bowl and stir to combine. Set aside.
In a large skillet over medium-high heat, add a splash of water or vegetable broth and sauté the onion for 3-5 minutes. Add the hash browns and cook, stirring frequently, until beginning to brown. Add more water/broth a little at a time to prevent sticking - but you want to get some lovely brown bits so don't add too much liquid. When the hash browns are soft and browned, stir in the garlic, vegan sausage, and a pinch of sea salt and black pepper. Remove the mixture from the pan and set aside while you prepare the tofu.
Put the tofu mixture into that same pan and add a splash of vegetable broth, water, or tamari. Cook, stirring often, until heated through. Turn off the heat and stir in the parsley and the hash brown mixture.
Place the bell pepper halves into the prepared pan and divide the filling between them. Cover tightly with foil and bake for 40-45 minutes, or until the peppers are tender.
If you like, place one slice of vegan cheddar cheese (or your favorite variety) on top of each pepper half. Set the oven to broil and watching carefully, melt and lightly brown the cheese.
Serve with additional chopped parsley.

Nutritional Information

fat 28g, protein 30g, carbs 34g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.