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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Stuffed Pepper Soup
 Categories: Soups
      Yield: 6 Servings
 
      1 c  Raw walnuts (120 g); soaked
           - overnight or in boiling
           - water for 10 minutes,
           - drained
      2 tb Oil (30 ml); divided
      2 tb Water (30 lL)
    1/2 md Onion (60 g); diced
      3 cl Garlic (9 g);
           - peeled & minced
      2 tb Soy sauce (30 ml)
    1/2 ts Liquid smoke or
           - extra soy sauce (2.5 ml)
    1/2 ts Chili powder (1.5 g)
      1 ts Garlic powder (3 g)
    1/2 ts Paprika (1 g)
    1/2 ts Cumin (1 g)
    1/2 ts Sea salt (3 g)
    1/2 ts Ground black pepper (1 g)
  1 1/2 c  Cooked black beans
           - (260 g can)
      1 tb Olive oil (15 ml)
      1 sm Yellow onion (1 c) (150 g);
           - chopped
      1    Green bell pepper (120 g);
           - diced
      2 cl Garlic (6 g); minced
     28 oz Can diced tomatoes (794 g)
     15 oz Can tomato sauce (425 g)
      3 c  Vegan broth (720 ml)
  2 1/2 tb Fresh parsley (10 g);
           - chopped,
           - plus more for garnish
      2 ts Italian seasoning (4 g)
           Salt; to taste
           Black pepper;
           - freshly ground; to taste
      1 c  Cooked long-grain white
           - rice (200 g)
           Vegan Cheddar cheese;
           - grated (optional)
           Extra parsley;
           - chopped (optional)
 
  Preparation time: 20 minutes
  Cooking time: 40 minutes
  
  This Stuffed Pepper Soup is a satisfying vegan meal, with walnut
  "meat," green peppers, rice and veggies in a rich tomato broth.
  Delicious!
  
  Prepare the Walnut-Black Bean Meat: In a food processor, add drained
  walnuts, 1 tb oil, and water. Pulse 10 20 times until finely minced
  but not mushy.
  
  Heat the remaining 1 tb oil in a skillet over medium heat. Add onion
  and garlic, saute 5 minutes until softened.
  
  Stir in walnut mince, soy sauce, liquid smoke, chili powder, garlic
  powder, paprika, cumin, salt, and black pepper.
  
  Add black beans and cook for 5 minutes, stirring occasionally. Adjust
  seasoning, remove from heat, and set aside.
  
  Start the Soup: In a large pot, heat olive oil over medium heat. Add
  onion and bell pepper, saute 5 7 minutes until softened.
  
  Stir in garlic, cook for 1 minute until fragrant.
  
  Add diced tomatoes, tomato sauce, broth, parsley, Italian seasoning,
  and prepared walnut-black bean meat.
  
  Bring to a boil, then reduce heat and simmer for 20 minutes to develop
  flavor.
  
  While soup simmers, cook rice according to package instructions.
  Fluff with a fork.
  
  Stir cooked rice directly into soup or place rice into bowls and
  ladle soup over it.
  
  Garnish with vegan Cheddar cheese and fresh parsley, if desired.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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