Day 23 – Vegan Thanksgiving Bell Peppers

Everyday I blog about what I cooked that day; today is going to be a little different. Because thanksgiving is tomorrow, I figured I’d post my favorite vegan thanksgiving dish the day before for anyone who may want to use it tomorrow 🙂

Thanksgiving doesn’t always have to be about the turkey! Tomorrow night , I’m cooking up a humane/ vegan thanksgiving dinner for some friends visiting from the US – I’m used to using beef filling for Stuffed red peppers; but instead- I’m making colourful vegan stuffing , incorporating all the gorgeous fall colours (red, yellow, orange).

Here’s how I’m going to do it (pictures to follow)

6 Bell Peppers (Use Red, Yellow and Orange for thanksgiving colours)

1 can pinto beans

2 cup rice

2 cans black olives (chopped)

3 garlic cloves (minced)

2 cups spaghetti sauce

1/2 cup water or vegetable broth

1 1/2 cup chopped tofu



black pepper

Directions :

pre heat oven to 350 degrees

Bring rice to a boil. While the rice is cooking clean the peppers and cut off the tops so that they can be stuffed. Set them aside and in a seperate bowl combine the cooked rice, pinto beans, black olives and tofu. Mix in the garlic, basil and other spices.

Combine the spaghetti sauce and vegetable broth in a seperate bowl. Stuff the peppers with the rice mixture, put them into the slow cooker and cover them with the spaghetti sauce and vegetable broth mixture (let a good amount drip into the peppers covering the rice). Cook on high till peppers are tender.

Serve with Yam mash (Boil yams, add butter, garlic, salt and rosemary)


As for today, I made a very simple caesar salad; Romaine lettuce and snap peas, lathered in ceasar dressing and garnished with homemade croutons (mix butter, garlic, rosemary and spread it on slightly stale bread. cut into small pieces and put in the oven till they become crisp)

I really hope you try the recipes and let me know how they go! You can write me an email at , or tweet @NoMeatNovember .

Happy Thanksgiving everyone 🙂


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