Stuffed Pepper Soup (Vegan)
This Stuffed Pepper soup is a cozy, protein-packed twist on classic stuffed peppers! It delivers all the comforting flavors of stuffed peppers in an easy, one-pot dish! Perfect for easy weeknight dinners and meal-prepping!
Ingredients
Tofu Crumbles:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 16-ounce block super firm tofu
Soup:
- 2 tablespoons olive oil
- 1 large white onion, diced
- 3 large stalks celery, diced
- 1 red bell pepper diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 6 cloves garlic, thinly sliced
- 1 cup uncooked long grain white rice
- 2 tablespoons fresh minced parsley, plus more for garnish
- 1 tablespoon teaspoon Italian seasoning
- 2 teaspoons dried oregano
- 1 teaspoon red chili flakes, optional
- 1 teaspoon salt and pepper, plus more to taste
- 1 28-ounce can petite diced
- 1 15.5-ounce can tomato sauce
- 5 cups vegetable broth
- Vegan mozzarella shreds, for serving, optional
Instructions
- Preheat the oven to 400°F.
- To make the tofu crumbles, place the soy sauce, 2 tablespoons vegetable oil, nutritional yeast, chili powder, garlic powder, and smoked paprika in a large bowl, whisking to combine.
- Using your hands, crumble in the tofu, then mixing gently to coat.
- Place the crumbled tofu on a parchment-paper lined baking sheet and bake until crisp around the edges, 25 to 30 minutes, flipping halfway through. Remove and set aside.
- While the tofu crumbles are in the oven, get started on the soup.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the onion, celery, and bell pepper. Cook, stirring often, until the onion is translucent and the veggies are slightly tender, 6 to 8 minutes.
- Add the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
- Add the rice and toast for 1 to 2 minutes.
- Season the toasted rice and veggies with the parsley, Italian seasoning, dried oregano, chili flakes, salt, and pepper, stirring to combine.
- Pour in the diced tomatoes, tomato sauce, and broth.
- Bring the mixture to a boil, reduce the heat to low and simmer uncovered, stirring occasionally, until the rice is tender, 20 to 30 minutes.
- Stir in the reserved tofu and taste and adjust seasonings, if necessary.
- Serve immediately with a sprinkle of mozzarella shreds and fresh parsley. Enjoy!
Video
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