Vegan Philly cheesesteak stuffed peppers.

Ingredients

For the Peppers:

• 4 large bell peppers (any color), halved and seeds removed

For the Filling:

• 1 large onion, thinly sliced
• 2 cups mushrooms, thinly sliced (portobello or cremini work well)
• 1 block (14 oz) extra-firm tofu, pressed and crumbled
• 1 tablespoon soy sauce or tamari
• 1 tablespoon nutritional yeast
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Cheese Sauce:

• 1 cup raw cashews, soaked for at least 4 hours or boiled for 10 minutes
• 1/2 cup nutritional yeast
• 1 cup unsweetened almond milk (or other plant-based milk)
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric (for color, optional)

Instructions

1. Prepare the Peppers:
   • Preheat the oven to 375°F (190°C).
   • Place the halved bell peppers in a baking dish, cut side up. Drizzle with a little olive oil and sprinkle with salt. Bake for 15 minutes, then set aside.
2. Prepare the Filling:
   • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
   • Add the sliced onions and cook until they start to caramelize, about 10 minutes.
   • Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
   • Add the crumbled tofu, soy sauce, nutritional yeast, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the tofu is well coated and heated through.
3. Prepare the Cheese Sauce:
   • Drain the soaked cashews and add them to a blender.
   • Add nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, salt, and turmeric (if using).
   • Blend until smooth and creamy. If the sauce is too thick, add more almond milk a little at a time until you reach your desired consistency.
4. Assemble and Bake:
   • Fill each pepper half with the tofu and vegetable mixture.
   • Pour the cheese sauce generously over the stuffed peppers.
   • Return to the oven and bake for another 15-20 minutes, until the peppers are tender and the cheese sauce is slightly browned on top.
5. Serve:
   • Remove from the oven and let cool for a few minutes before serving. Enjoy your Vegan Philly Cheesesteak Stuffed Peppers!