Vegan Stuffed Pepper Soup
Vegan stuffed bell pepper soup is a hearty and nutritious dish featuring a medley of bell peppers, rice, and vegetables simmered together. This flavorful soup captures the essence of traditional stuffed bell peppers in a warm, comforting bowl.
Servings: 4
Calories: 176kcal
Equipment
- 1 Dutch Oven with a lid
- 1 Spatula
Ingredients
- 2 cup cooked rice
- 1 onion chopped
- 4 - 5 garlic cloves finely minced
- 1 cup diced bell pepper red yellow green - 1 each
- ¾ cup TVP granules (soy granules) dehydrated
- 1 serrano pepper jalapeno pepper
- 3 tbsp soy sauce or vegan worcestershire sauce
- 2 tomatoes diced 8 - 10 cherry tomatoes
- 2 - 3 fresh tomatoes pureed 1 can tomato puree (14.5oz)
- 1 tsp tomato paste
- ½ tsp paprika
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- ¾ tsp ground cumin
- 1 tsp Italian seasoning
- 1 tsp chili flakes
- ¼ tsp crshed black pepper
- 1½ tsp salt or to taste
- 3 - 4 cups vegetable broth as desired consistency
- Parsley / Cilantro finely chopped for garnish
Instructions
Re-hydrate Soy Granules
- First, add hot water with a tsp of salt in a large bowl. Add a cup of soy granules or crumbs and cover with a lid. Let it sit for 5 - 10 minutes and allow it to rehydrate. They turn softer when rehydrated. Now, pass it through a sieve and remove it from the water. Wash it with water 2 - 3 times, squeezing all excess water. TVP crumble is ready to use in the soup.
Stovetop Method
- Heat oil in a Dutch oven.
- Saute onion and garlic until translucent.
- Add rehydrated softened soy crumbles and saute for a few minutes.
- Then add the bell peppers, followed by the spices and seasoning.
- Stir everything to mix well.
- Cook on low flame for a few minutes.
- Then add tomato puree and diced tomatoes.
- Mix them well and simmer for 4 - 5 minutes or until the tomatoes are cooked well.
- Then add vegetable broth and bring it to a boil.
- Next, add cooked rice and cover with a lid.
- Simmer on low flame for 8 - 10 minutes.
- Once done, check for the right consistency of the soup.
- Drizzle some lemon juice. Sprinkle chopped parsley or cilantro. You can also add some plant-based milk, but that is optional.
Instant Pot Instructions
- Start the instant pot on saute function for 5 minutes.
- Heat oil and saute onion, garlic, and serrano pepper till the onion is translucent.
- Then add soy crumbs along with bell peppers.
- Add seasoning and mix thoroughly. Add rice, followed by broth.
- Deglaze before closing the lid.
- Close the lid. Start the pressure cook mode manually on high pressure for 8 minutes.
- Once it beeps, let it be on natural pressure release mode for 8 - 10 minutes.
- Once done, remove the lid.
- Drizzle some lemon juice and sprinkle freshly chopped cilantro or parsley.
Nutrition
Serving: 1bowl | Calories: 176kcal