A great favourite turned into a raw, vegan dish! It’s great! And I topped it with a delicious vegan parmesan.
1 green bell pepper
2 large tomatoes
1 clove of garlic
¼ cup of raw cashews
¼ cup of nutritional yeast
½ teaspoon of sea salt
1 dash of dill
2 button mushrooms, preferably brown
Cut the pepper in half and clean out the seeds. Set aside. Chop one tomato and the garlic and blend well. Set aside. Dice the second tomato and the mushrooms. Place the pepper in a plate and top with the diced tomato, the mushrooms, and the tomato sauce. Set aside. Put the remaining ingredients in the blender and blend until the cashews turn into a powder-like texture. Sprinkle on the peppers.
If you want, you can decorate with more dill and a bit of cayenne pepper and sesame seeds. Use the rest of the vegetables and the sauce to make a small side salad.Share This Post: