Bell Peppers

Seitan Peppersteak

Here’s the Chinese restaurant classic, in a hearty, “beefy” vegan version using seitan in place of the real thing. It’s better this way!
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Wine-Braised Leeks with Red Peppers and Shiitakes

Cut leeks

This naturally well-flavored side dish of sweet leeks and bell peppers goes well with just about any kind of simple plant-based protein entrée. more→

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Spanish Bell Pepper Sauté

Bell peppers of all colors

Summer is the perfect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and for a short time, relatively inexpensive. This is a great partner for most any sort of pasta dish, hot or cold, or to serve alongside a summertime sandwich. Use leftovers to fill fajitas. more→

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Rainbow Peppers and Red Onion

Bell peppers of all colors

This stir-fry of colorful bell peppers is a great addition to a late-summer meal. Toss it with some pasta, and you have dinner. more→

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Southwestern Pasta Salad with Avocado and Peppers

This pasta salad, featuring peppers, avocado, and corn, has a delectable southwestern spin. more→

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Leek and Corn Stuffed Peppers

Leeks on cutting board

Fresh southern corn is widely sold this time of year, and it is usually quite good. Use it if you can, leaving frozen corn only as a last resort. This dish makes an attractive centerpiece for special occasion dinners. more→

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Tofu Shakshouka (Middle-Eastern inspired scramble)

Common to many regional Middle Eastern cuisines, this is one of those super simple dishes that, with the right ingredients, is amazingly tasty. Especially welcome as a fast summer dish, this is a good showcase for the abundance of delicious tomatoes in season. Shakshouka, in its original version, is made with eggs; in this vegan rendition, only one change needs to be made—silken tofu replaces the eggs. Serve with hummus, tabouleh, and fresh pita for an easy brunch. Adapted from Vegan Express. more→

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