Stuffed Chillies in Walnut Sauce
12 large chilli peppers
2 small onions, finely chopped
2 tomatoes, chopped
1 tsp cumin seeds
2 oz (55g) cashew nuts, chopped
2 level tsp mixed peel
2 dssp raisins
4 oz (115g) walnuts, roughly ground
7 floz (200ml) soya cream
2 floz (60ml) soya milk
2 oz (55g) vegan cheese, grated
In a preheated oven (190C/375F/gas mark 5) bake the chilli peppers for
about 10 minutes or until they start to soften. Remove from the oven,
make a slit in each from top to bottom and allow to cool.
2. Fry the onion until soft, remove from heat and add the tomato, cumin, cashews, mixed peel and raisins. Mix well.
3. With a knife or teaspoon, scrape the seeds from inside the chilli peppers. Carefully stuff them with the filling.
4. Place in an ovenproof dish. Make the sauce by heating all the ingredients together, stirring until the cheese melts.
5. Pour this over the chilli peppers and bake for 10 minutes. Serve with salads, rice or potato wedges. Serves 4