Vegan stuffed peppers in Thai curry sauce
  • Vegan stuffed peppers in Thai curry sauce
  • Vegan stuffed peppers in Thai curry sauce

Vegan stuffed peppers in Thai curry sauce


Delicious 4 stuffed peppers began with a delicious Thai style curro sauce.

Dish from our Tribute Series of peppers, made with a textured soy filling hydrated in mushroom sauce and a sautéed mushroom with onion. We finish the recipe with our Thai curry sauce based on red curry, coconut milk, lemon grass... A level higher than the already high quality standard of all our dishes. Without bechamel, gluten or dairy, they are perfect for a healthy meal but with the typical textures of meat or fish. Ideal as a main dish or to share.


Serving and pairing advice: They can be served alone or accompanied by quinoa, rice or fried vermicelli

Instructions for use: Before opening, turn the container over so that the peppers are separated. Open and pour the contents into a saucepan. Fill the container with a little water and add it to the saucepan. Heat over low heat with a lid for 4 minutes without touching the peppers to avoid breaking them and serve. In the microwave, pour the contents onto a plate and heat at medium power for 3 minutes.

Ingredients: Piquillo pepper [piquillo peppers, water, sugar, salt, acidulant: citric acid and hardener: calcium chloride), onion, coconut milk [coconut extract, water and emulsifier: polysorbate 60], water, mushrooms, soy textured, olive oil, lime, garlic, red curry paste (0.64%) [Dried red chili, garlic, lemongrass (cymbopogom citrates), shallot, salt, galangal, lime peel, spices (coriander seed, cumin powder), lemon grass infusion, turmeric, ginger, thickener: xanthan gum and salt.

Data sheet

300 gr