Vegan Tomato Sauce With Tempeh-Stuffed Pepper
By chef Guláš
A vegan version of the traditional Czech dish rajska. Classic tomato sauce (but without bacon and butter) with a pepper stuffed with lentils and tempeh.
- 50 min
- total
- Medium
- level
5 min prep · 45 min cook
What you will need
-
Tempeh 0.5 pcs -
Bell Pepper 1 pcs -
Red Lentils 75 g -
Canned Tomatoes 0.25 pcs
-
Root vegetable mix 75 g -
Onion 0.5 pcs -
Vegetable bouillon 0.5 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment
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Cook the lentils. Rinse the lentils, cover with water, and bring to a boil, then cook over low heat for about 15 minutes, until tender (according to the instructions on the package)
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Chop the onion. Cut the onion into small dice
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Saute the onion, lentils, and tempeh. Saute the onion in a pan over medium heat for about 3-4 minutes, then add the cooked lentils and tempeh and saute over medium heat for about 4-5 minutes, until the mixture is lightly golden
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Clean the pepper. Clean the peppers and fill them with the prepared lentil and tempeh mixture
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Saute the vegetables and add the tomatoes and bouillon. In a pot, saute the vegetable mixture over medium heat for about 3-4 minutes, add the tomatoes, bouillon, and half a cup of water per serving (or use stock), add the stuffed peppers, and cook covered over low heat for about 30 minutes, until the peppers are tender
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Puree the sauce. Remove the peppers and strain the sauce until smooth
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Serve. Serve and enjoy the dish
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