Vegan Stuffed Pepper Soup | ONE POT | Easy + Affordable

My sweet Mia recently decided that she is going vegetarian! My husband recently told me that he is going pescatarian! Hooray! We are taking another giant step closer to being a completely meat-free home!

My mom also recently told me about these “Blue Zone People” who eat very little meat and live to be over 100 years old. I’m not a fad-diet person, or a diet person at all if we’re being honest, but if it involves no meat, I’m a supporter!

However, all three share a lack of enthusiasm when it comes to “fake meat,” or meat alternatives. I, for one, LOVE ❤ “fake meat,” but that is probably for the first time in my life, I can eat something that resembles meat without being afraid of eating it. We aren’t supposed to put dead things inside living things 🤷🏼‍♀️.

[ ❇ FUN FACT: I did not eat meat growing up due to a very debilitating phobia of vomit (better known as emetophobia), but did not classify myself as vegetarian because my diet consisted of strictly noodles, butter, and cheese until I met my husband. So basically, I was a carb-ivore. 😂]

I became determined to find recipes that make “fake meat” more appetizing to keep them from losing their interest in going meat-free and provide a variety of healthy AND large-family affordable meatless meals, using mostly ingredients we keep regularly stocked in our pantry. Using what you already have is the MOST eco-friendly thing you can do.

Let’s Get Cooking 

◾ Fresh Ingredients:

  • 1 Yellow onion
  • 1 Green pepper
  • 1 Yellow pepper
  • 1 large tomato
  • 1 LB. “Meatless Grind”

◾ Pantry Ingredients:

  • 3 TBSP olive oil
  • 1 Carton vegetable broth
  • 3 TBSP tomato paste
  • 1 TSP dried oregano
  • 2 TSP dried basil
  • 1 TSP garlic powder
  • 1/2 TSP black pepper
  • Salt to taste
  • 1 Cup brown rice

◾ Instructions:

  1. Get Prepared – Begin heating 3 TBSP olive oil over medium heat in your Dutch Oven pan (I prefer Lodge brand) + chop all veggies.
  2. Dump in your peppers & onions, after a few minutes add the tomatoes, cooking for another minute or so.
  3. Scoot your veggies over against the sides and add your meatless grind into the center & cover. Stir grind, cover. Stir grind, cover. Eventually you will mix all of the meatless grind in with the veggies as it cooks.
  4. Add your 3 TBSP tomato paste, stir. Add 1 carton of vegetable broth, stir. Add 1 TSP oregano, 2 TSP basil, 1 TSP garlic powder, 1/2 TSP black pepper, + salt to taste, stir.
  5. Bring the temp down to low, cover + let simmer for 20 minutes.
  6. Add 1 Cup brown rice. Cover + cook until rice is finished.
  7. Serve, paired with a crusty bread. We chose French Baguette.

Enjoy 😘

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Have a beautiful day 🥰

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