Stuffed chillies in walnut sauce

The temperature may rise!…but the creamy sauce helps balance the heat from the peppers. Delicious with salads, rice or potato wedges.

Serves 4.

Ingredients

• 12 large chilli peppers

Filling

• 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

Sauce

• 4 oz / 115g walnuts, roughly ground
• 7 floz / 200ml soya cream
• 2 floz / 60ml soya milk
• 2 oz / 55g vegan cheese, grated

Method

1. In a preheated oven (190C/375F/gas mark 5) bake the chilli peppers for about 10 minutes or until they start to soften.
2. Remove from the oven, make a slit in each from top to bottom and allow to cool.
3. Fry the onion until soft, remove from heat and add the tomato, cumin, cashews, mixed peel and raisins. Mix well.
4. With a knife or teaspoon, scrape the seeds from inside the chilli peppers. Carefully stuff them with the filling.
5. Place in an ovenproof dish. Make the sauce by heating all the ingredients together, stirring until the cheese melts.
6. Pour this over the chilli peppers and bake for 10 minutes.

Our thanks to The Vegan Society for this recipe.