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Homemade Vegan Stuffed Pepper Casserole with Spicy Sunflower Cheese photo

Vegan Stuffed Pepper Casserole with Spicy Sunflower Cheese

This Vegan Stuffed Pepper Casserole is a flavor-packed delight! Enjoy the vibrant mix of peppers, beans, and creamy sunflower cheese.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Spicy Sunflower Cheese:
  • 1 cup raw sunflower seeds soaked for at least 2 hours and drained
  • 1 cup water
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 2 teaspoons lime juice
  • 2 teaspoons hot sauce of choice
  • 2 teaspoons olive oil
  • to taste Sea salt and ground black pepper
For the Casserole:
  • 2 tablespoons olive oil divided
  • 4 red bell peppers cored and sliced into strips (about 5 cups)
  • 1 small red onion diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon chili powder (ancho recommended)
  • 2 tablespoons tomato paste
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels
  • 1 15-ounce can black beans drained and rinsed
  • 1 cup quinoa rinsed
  • 2 cups vegetable stock
  • 1 teaspoon lime juice
  • 1 cup tomato sauce or salsa (not pico de gallo-style)
  • to taste Ripe diced avocado for serving
  • to taste Chopped cilantro for serving
  • to taste Toasted pumpkin seeds for serving

Equipment

  • Large Casserole Dish
  • Blender or Food Processor
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon

Method
 

Make Vegan Stuffed Pepper Casserole with Spicy Sunflower Cheese: A Simple Method
  1. In a blender or food processor, combine the soaked and drained sunflower seeds, water, nutritional yeast, garlic powder, onion powder, cumin, paprika, coriander, turmeric, lime juice, hot sauce, olive oil, salt, and pepper. Blend until smooth and creamy, scraping down the sides as necessary. Set aside.
  2. In a large casserole dish, heat 1 tablespoon of olive oil over medium heat. Add in the sliced bell peppers, diced onion, and minced garlic. Sauté for about 5-7 minutes until the vegetables are soft and fragrant. Season with cumin, coriander, paprika, and chili powder.
  3. Stir in the tomato paste, cherry tomatoes, corn kernels, black beans, quinoa, vegetable stock, lime juice, and tomato sauce (or salsa) into the vegetable mixture. Mix well to combine all ingredients.
  4. Preheat your oven to 375°F (190°C). Once the mixture is well combined, spread it evenly in the casserole dish. Bake for 30-35 minutes, or until the quinoa is cooked and the mixture is bubbly.
  5. Remove the casserole from the oven and dollop the sunflower cheese on top. Return it to the oven for an additional 10-15 minutes to warm the cheese and allow flavors to meld.
  6. Once baked, allow the casserole to cool for a few minutes. Serve warm, garnished with ripe avocado, chopped cilantro, and toasted pumpkin seeds for added crunch and flavor.

Notes

  • Feel free to substitute quinoa with brown rice or couscous for different textures.
  • Mix in seasonal vegetables to customize the casserole to your liking.
  • This dish can be made ahead and baked just before serving for meal prep convenience.