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  • February 21, 2024 2 min read

    In the heart of the Midwest, I've given a veggie twist to a beloved comfort classic. Meet the Vegan Savory Sage Stuffed Peppers—a nod to the flavors of my childhood with a plant-based spin. These ruby-red peppers are roasted and generously filled with a vegan sausage made from whole grains and savory herbs. It's a simple yet satisfying dish that seamlessly combines the best of Midwest comfort with the goodness of a plant-based diet. Get ready to enjoy the taste of tradition in a whole new way.

    About Seashore Black Rye

    seashore black rye

    Under many names, this hardy variety had been part of planting schemes since 1831 when the Charleston City Gazette first advertised Carolina Seed Rye for sale in its pages. Sadly if feel out of favor and now is only grown by a handful of farms. Nutty and delicious, the grain has earned a place in the Slow Food Ark of Taste. Drought tolerant and heat resistant it was planted by the Mendocino Grain Project in Northern California who has specially milled it just for Foodocracy as a cracked whole grain. We love the color and the rich nutty flavor. The texture is a really good mimic of sausage so when you combine it with savory herbs, veggies and alums it makes this dish really shine.

    Ingredients:

    • 4 Large Bell Peppers
    • 1 Cup Steel Cut Seashore Black Rye 
    • 11/2 Cup of Veggie Broth, water or a combination
    • 2-3 Shallots finely diced (about 1 Cup)
    • 3-4 Cloves of Garlic minced (about 2 Tablespoons)
    • 1 cup shiitake mushrooms
    • 1 Tablespoon chopped fresh sage
    • 1 Teaspoon fresh thyme
    • 1 Teaspoon green fennel seeds
    • 1 Teaspoon chopped oregano
    • 1 Teaspoon Salt
    • 10-15 cranks of Freshly Ground Pepper
    • 1 cup of shredded Italian cheese blend or half cup vegan parmesan cheese and half cup meltable cheese like the mozzarella from Daiya. Plus extra on top.

    Directions:

    1. Preheat oven to 400 degrees.
    2. Cut the the bell peppers iin half and scoop out all of the seeds and veins inside. Place them in a large baking dish or roasting pan and set aside.
    3. Saute the shallots and garlic until soft in olive oil in a thick bottom sauce pan on medium heat. (about 2 minutes). Add the shiitake and sauté another 2 minutes. Add the oregano, fennel, sage, thyme, garlic, salt and pepper and sauté another minute.
    4. Add the stock and rye. Bring to a boil and then  cover and simmer for 15-20 minutes until the liquid is absorbed and it has the texture of a thick porridge. Taste and season with additional salt and pepper to taste.  Add the grated cheese and combine.
    5. Stuff the peppers, sprinkle with some additional cheese and put in a oven proof pan. Cover with foil and roast in the oven for 35 minutes. Uncover and roast for another 5 minutes to brown the cheese. 
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