So I came to share this Christmas with my family, after 2 years of not seeing them. Gratefully I don't have to suffer the loneliness many vegans do as my youngest sister also became vegan (though she was vegetarian way before I had any consciousness on speciesism and veganism). Also, despite my mother not being vegan, she is very veggie oriented and enjoys eating healthy stuff from the land.

My sister proposed cooking some stuffed sweet peppers and I loved her recipe. Obviously you can fill them up with whatever you want, but what I really liked about this was that it had a nice mix of crunchiness and sauciness, as well as being super nutritious!

Here's the ingredients we used for 10 portions (the filling was enough for 5 chilli peppers as well)

3 garlic gloves

1 and ½ onions

5 sweet peppers

2 tomatoes

100 gr. of walnuts

1 grated carrot

75 gr. of cooked quinoa

200 gr. of mushrooms

Basil

Salt and spices

Vegetable milk (we used soy milk)

A bit of flour

Preparation:

Chop the onions, garlic and tomatoes into small cubes. Add them to the cooking pot with a little bit of oil and heat them up till they begin releasing juices.

Add the carrot, quinoa, mushrooms, salt, spices and basil and stir for a couple of minutes until the mushrooms begin to look cooked.

Now comes the part where you have to pay attention and use your intuition to get right.

Mix half a cup of vegetable milk with two tablespoons of flower.

Add enough milk into the pot to rise almost till the the top layer of the veggies.

Then add the mix of milk and flower.

What we're trying to do is give some creamy consistency but avoid making it to liquid so that it doesn't drip when in the peppers. We also want to avoid that the mix lacks water as it will dry up even more when we put it into the oven. Keep cooking in the pot till you feel it's got the right consistency.

We cut the sweet peppers in half, take away the seeds and fill them with the mix. As I said before, there was enough vegetables to fill some chilli peppers so for those we just opened the top part, removed the seeds and filled them up. To close them and keep them in place we used wooden toothpicks.

Heat up the oven for a while and then cook for about 30-60 minutes depending on the quality of the oven.

Voila! Enjoy!

Served with roasted potato, lettuce, beets, cauliflower and beet hummus... Delicious!

Hope many of you had the chance to enjoy a merry vegan Christmas and that your pleasure did not mean the suffering of others 👌.