Vegan Recipe - Creole Stuffed peppers
Looking for food options to tie in with your healthy New Year resolution? The Gallery Restaurant had a Vegan menu at the Restaurant last week. Missed out? Don’t worry. Our Food Studies and Hospitality Lecturer Clive Lamb shared this super healthy vegan recipe. Check it out:
Makes 16 portions
Ingredients
8 large bell peppers (cut in half seed removed)
3 tbsp olive oil
2 medium onions
4 red chillies (diced)
4 carrots
4 cloves garlic (finely chopped)
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons Paprika
4 sprigs fresh thyme 1 teaspoon salt
800 gm black eye peas
800 gm tomatoes
¼ cup chopped parsley
Method
Blanch the peppers in boiling water for 5 minutes.
Heat the oil in a large pot
Sauté the onions, chillies and carrots and cook with colour.
Add the garlic.
Add the bay leaf, spices and salt.
Add the tomatoes and peas, cover and simmer for 15 minutes.
Mix in parsley, then remove thyme sprig and bay leaf.
Spoon the mixture into peppers and place in a casserole dish.
Bake at 180 ◦c for 25 minutes.
Staff, student and customer feedback.
The customers enjoyed the experience of something different as well as the healthy approach in making the dishes. They also enjoyed the variety of dishes including the range of different ingredients used for them. It was a challenge to the students (and the lecturer) to cook without using staple ingredients such as eggs, butter, milk and cream.
Perth College UHI Gallery Restaurant
Did you know, our Gallery Restaurant won the title of Best College Restaurant in Scotland and Northern Ireland from Restaurant Magazine? Due to popular demand, dinners are available on Tuesdays, offering a tasty selection of themed evenings from 6.30pm.
View our themed dinners for 2018/19.
Book your place now by calling 01738 877605 or 877715 or emailing restaurant@perth.uhi.ac.uk
