If the vegans of the world got a nickel every time they were asked this, we would be billionaires! I exaggerate, but in a way, it's true. This is usually the third question out of everyone's mouth when we say we're vegan (It's preceded by the other common question "Really?" then "Why?")
So, I have set out on an experiment this week to pack in the protein. And how do I do this, you say? By combining the epitome of protein intake with veganism. Everyone knows the Atkins Diet. At just the mere mention of the name, images of steak, bacon, cheese, and eggs pop into your head. But is it possible to do it vegan style? This week, I'll find out!
And we start it off with a delicious "Beef-less Stuffed Peppers" recipe. All the ingredients can be picked up easily from your neighborhood Trader Joe's. In less than 10 minutes, you can have a meal ready to go! Each 1/2 pepper contains 134 calories, 6 grams of fat, 9.9 grams of carbohydrates (with 3.4 of those being fiber) and a whopping 12 grams of protein.
Ingredients:
4 bell peppers (I like green, but you can get a variety to make it colorful, especially when serving to a group)
2 tbsp. canola oil
1 12-oz. package Trader Joe's Beef-less Ground Beef
1 cup mushrooms, chopped
1/4 cup onions, chopped
1/2 cup Trader Joe's Organic Tomatoes, Diced & Fire Roasted, with Organic Green Chilis (You can use any type of canned tomatoes, but just make sure it's not tomato sauce.)
4 oz. Soy-sation Shredded 3-Cheese Blend
Cut the bell peppers in half and cook under a broiler, about 5 minutes on each side.
In a saute pan, heat oil. Add ground beef, mushrooms, onions and tomatoes and heat through. Once peppers are cooked, stuff with pepper with beef mixture. Top with cheese and place under broiler again for 2-3 minutes, being careful not to burn the cheese.
Makes 4 servings.
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