John Myers
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Filled Paprika with Seitan Bulgur Filling and Almond Sauce
The perfect filled paprika with seitan bulgur filling and almond sauce recipe with a picture and simple step-by-step instructions.
For the sauce
- 200 g Bulgur cooked
- 100 g Seitan chopped up
- 1 small Chopped onion
- 1 toe Garlic
- 1 tbsp Vegan butter
- 1 tbsp Rice flour
- 1 cups Vegan cream
- 2 piece Grated carrots
- 2 piece Cut chives
- 2 tbsp Almond butter
- Pour 2 cups of hot vegetable stock over 2 cups of bulgur and let it swell
- Wash the bell peppers and hollow out the seeds, put aside.
- Cut the seitan into very small pieces, put it in a bowl, briefly toss the onion and the garlic and add to the seitan, add the bulgur that has swelled, mix everything well and fill it with the peppers, place in an ovenproof dish and in the Bake the oven at 180 degrees for about 45 minutes
- Leave out the vegan butter, leave the rice flour in it and fill up with the cream, bring to the boil and whisk in the almond butter, simmer a little more, season with salt and pepper. Now turn off the heat. Now add the shredded carrots and chives to the sauce, leave everything to stand for about 10 minutes.
Serving
- Now put a bell pepper on the preheated plate and serve the sauce, decorate everything a little and enjoy, with a cucumber and apple salad, you can find here in my cookbook.
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