Ingredients
Scale
- 5 red bell peppers (yellow, orange work as well)
- Spray oil
- 1/3 cup toasted pine nuts, almonds, or cashews
- 5 cloves of garlic
- 2 Tbsp olive oil
- 1 Tbsp dried basil
- 1 tsp dried oregano
- Salt to taste
- Water as needed
- 2 cup TVP (textured vegetable protein)
- 2 chili de arbol
- 1/4 lbs (4 oz) spinach
Instructions
- Preheat boiler or grill on high. Meanwhile, spray the outsides of your bell peppers with oil.
- Place peppers on a sheet tray in the oven on the upper racks or on the grill. Rotate frequently until all sides are chard and the skin of the pepper is blistering.
- Transfer to a heat safe bowl and cover with aluminum foil to allow the peppers to steam.
- After peppers are cool enough to handle (10-15 minutes), carefully peel off the skin and remove the stems and seeds*.
- Add roasted peppers, toasted nuts, garlic, olive oil, basil, oregano, salt and water as needed (I added about 1 cup) to a high powered blender, and blend on high until smooth.
- Add blended sauce, TVP, and chili de arbol to a large pot. Cook on medium heat until TVP is soft (about 10 minutes).
- Remove from heat and add spinach, stirring until spinach is wilted . Adjust salt to taste and serve with desired dish!
Notes
tsp= Teaspoon
Tbsp= Tablespoon
*The steam and insides of the peppers may still be very hot. So be careful while pealing them.
- Prep Time: 20
- Cook Time: 10
- Category: Lunch/Dinner
- Method: Baking
- Diet: Vegan
Nutrition
- Calories: 207
- Sugar: 8
- Sodium: 353
- Fat: 10 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 8.9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 0 mg