Juicy & Refreshing Peppers in Tomato Sauce | Whole Food Vegan
A delicious and fresh Peppers in Tomato Sauce recipe!Only with whole plant food ingredients. No oil is used!The tomato sauce is prepared with fresh tomatoes for better nutrition and fresh taste! Thanks to the mashed beans in it you will stay full for longer!
Ingredients
- 8 red peppers
- 10 medium tomatoes
- 1 onion
- 3 cloves garlic
- ½ tsp cumin
- ¼ tsp black pepper
- 2 tsp paprika
- salt to taste
- 1 tsp maple syrup
- 2 tbsp ground flax seeds
- ¼ bunch parsley
- pinch sesame seeds
- 3 cups cooked beans
Instructions
- Preheat the oven to 400°F (200°C).
- Put the cored peppers on a baking sheet and bake for 30 mins.
- To peel them easily, place the roasted peppers in a pot and cover with the lid for 15 mins.
- Meanwhile, place the tomatoes in a pot with boiling water for 2 mins. Take them out and peel.
- Combine the onion and peeled tomatoes in a food processor. Pulse until finely chopped.
- Pour the tomato sauce into a pot. Fold in the seasoning (cumin,
black pepper, paprika, salt, and Maple syrup). Cook for about 25-30 mins
or until it thickens. - Lastly, add the pressed garlic and ground flax seeds. Stir everything well.
- Cut the peeled, roasted peppers into strips and garnish with the tomato sauce.
- Pulse the beans with a pinch of salt in a food processor until smooth. Add to the main dish.
- Sprinkle with chopped parsley and some sesame seeds.
- Enjoy!
Notes
- I pour a small amount of water at the bottom of the baking sheet
just to cover it when I bake the peppers, but it is not necessary. - When you pulse the beans in the food processor you may add a small amount of water just to go easily.
Nutrition
Serving: 1gCalories: 467kcalCarbohydrates: 102gProtein: 21gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 1098mgFiber: 22gSugar: 50g
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