Stuffed Ramiro Peppers with Plant-Based Meat, Tahini, and Romesco Sauce
6 servings
30 minutes
On the one hand, offering meat to people who have consciously given it up is a bit of cheating. But that's the way our world works, even vegans miss stuffed peppers and homemade cutlets. I stuff peppers with plant-based minced high beef — in my opinion, this "meat" is the closest to the real thing I've tried. In addition, it's easier to create an even more authentic flavor from a plant-based substitute in the form of minced meat , adding lots of greens, cumin, smoked paprika, and coriander. The result is healthy food with a spicy Caucasian-Balkan accent. Recipe from Vladimir Chistyakov, chef of the Buro TSUM restaurant.
1
Wash the sweet pepper, place it on a baking sheet, and bake in a preheated oven at 200 degrees for 10 minutes until dark spots appear.
- Sweet pepper: 300 g
2
Transfer the peppers to a bowl, cover with plastic wrap, and let sit for 10 minutes. Then peel off the skin and seeds.
3
To prepare romesco sauce, combine peeled roasted pepper, garlic, crushed tomatoes, hazelnuts, wine vinegar, smoked paprika (5 g), sesame oil, 70 grams of olive oil, season with salt and blend.
- Sweet pepper: 300 g
- Garlic: 20 g
- Chopped tomatoes in their own juice: 150 g
- Hazelnut: 70 g
- Wine vinegar: 15 ml
- Smoked paprika: 5 g
- Sesame oil: 80 ml
- Olive oil: 270 ml
- Salt: to taste
4
For tahini sauce, combine tahini paste in a bowl, add 50 ml of olive oil, sriracha, a bit of lemon juice, 50 ml of warm water and whisk everything until smooth.
- Tahini: 100 g
- Olive oil: 270 ml
- Sriracha: 10 ml
- Lemon juice: 5 ml
- Salt: to taste
5
Prepare the filling. Mix plant-based meat with chopped greens (mint, basil, and cilantro, leaving some greens for garnish), add cumin, 20 ml of olive oil, 5 grams of smoked paprika, and coriander.
- Soy mince: 500 g
- Green: 100 g
- Cumin (zira): 5 g
- Olive oil: 270 ml
- Smoked paprika: 5 g
- Ground coriander: 5 g
6
Stuff the ramiro peppers with the prepared filling and place in a preheated oven at 200 degrees for 5-10 minutes.
- Ramiro pepper: 3 pieces
7
To serve, place 50 grams of romesco sauce on a plate, top with stuffed peppers, and drizzle with tahini sauce. Garnish with herbs and serve.
- Chopped tomatoes in their own juice: 150 g
- Tahini: 100 g
- Green: 100 g