These stuffed red peppers feature an eggy filling that's 100% vegan. As they simmer away, the stuffing cooks and the sauce takes on the flavor of red pepper. Pair with ziti for the perfect Sunday supper.
Start the sauce by sautéing the onions in olive oil over medium heat until translucent/cooked through. Stir in garlic, parsley, and basil and cook for just a minute or two until fragrant. Pour in cans of tomato puree and switch to low heat. Allow the sauce to simmer while you prepare the peppers.
Make the filling for the stuffed peppers, by whisking or blending 12 tablespoons of VeganEgg with 3 cups of ice cold water. Combine with the breadcrumbs and vegan parmesan cheese and season with salt and pepper.
Use a spoon to fill each pepper almost all the way to the top with the VeganEgg mixture. Carefully place the peppers in the simmering sauce. Arrange them standing upright against each other so that they are not going to fall over before the filling sets. Once the filling sets, it's okay if a pepper tilts over.
Simmer the peppers in the sauce for 1.5-2 hours until the VeganEgg mixture becomes firm and the sauce takes on the heavenly taste and aroma of the red peppers. Stir frequently in between and under peppers to prevent the sauce from sticking to the bottom of the pan.
Cook the pasta according to the instructions on the package. Mix with red pepper sauce and garnish with vegan parmesan cheese and fresh basil. Serve family style along with the stuffed peppers and extra sauce.