Explore 4 vegetarian and plant-based meal ideas through this single pot Italian bell pepper dish. These effortless plant-based and vegetarian meal alternatives are ideal for any day of the week. Prep this Italian dish featuring sweet bell peppers (peperonata dish) beforehand and enjoy it for a quick lunch or dinner.
📬 Feel free to share your thoughts if you relished these vegan Italian dishes.
▶️ PEPPERONATA INGREDIENTS:
– 3 to 4 Tbsp of Olive Oil
– 135g / 1+1/4 cups Sliced Onions
– 150g / 1 HEAPING cup Diced Celery (2 to 3 celery stalks)
– 1 Tbsp of minced garlic (around 3 to 4 garlic cloves)
– 1/4 to 1/2 Tsp of Red Pepper flakes
– 900g of Red and Yellow (or orange) Bell peppers (800g after deseeding and coring) – sliced into 3/4-inch pieces (I used 4 BELL PEPPERS)
– Salt to taste [I used a total of 1 tsp (1/4 tsp while frying onions + 3/4 tsp with the peppers) pink Himalayan salt for a milder taste than regular salt]
– 1 cup / 250ml of Passata / Tomato puree ✅ ➡️ YOU MAY ADD 1+1/2 CUPS (350ml) if you desire a more saucy and tomato-rich consistency.
GARNISH:
– Lemon juice to taste (1 to 1+1/4 tsp of lemon juice)
– 1/2 Tsp Black Pepper or to taste
– 10 to 12g / 1/2 cup Fresh Basil
– 1 Tbsp – Drizzle of Extra Virgin Olive Oil
Pair with Pita or Italian bread
METHOD: (Yields 3 to 4 servings. Keeps well in the fridge for 4 to 5 days in an airtight container)
Heat olive oil in a pot, add onion, celery, and 1/4 tsp salt. Sauté on medium heat until the celery and onions soften (approximately 4 to 5 mins). Incorporate garlic and chili flakes, sauté for 1 to 2 mins until fragrant. Add sliced bell peppers, sauté for an additional 2 mins. Then, pour in the tomato puree, mix thoroughly, and bring to a boil. Cover with a lid once boiling, reduce heat to low, and simmer for about 25 to 30 mins until the peppers are tender. Uncover, increase heat to medium or medium-high, and cook the peppers until the liquid evaporates, resulting in a thickened sauce. Turn off the heat, allow it to cool slightly, and serve with pita or your preferred Italian bread.
▶️ PASTA DISH:
For Spaghettini:
– 200g of Spaghettini Pasta
– 2+1/2 to 3 Liters of boiling water
– Salt to taste (I used 1 tsp of pink Himalayan salt)
Other components:
– 2 Tbsp Olive oil
– 1 Tbsp minced garlic
– 3 Tbsp Tomato Paste
– 1+1/2 to 2 cups of Pepperonata
– Salt to taste
– 1/4 cup (or as needed) Reserved pasta cooking water
– Black Pepper to taste
– 1/2 cup olives (spicy Italian olives)
– 1/2 cup Fresh Basil
METHOD:
In a pot of boiling water, add a generous amount of salt. Cook spaghettini until AL-DENTE, as per package instructions.
In a heated pan, add olive oil, garlic, and red pepper flakes. Sauté briefly, then LOWER THE HEAT TO AVOID GARLIC FROM BURNING. Immediately add the tomato paste, sauté on low heat for 1 to 2 mins. Increase heat to medium, add the pepperonata, cooked spaghettini, salt, reserved pasta water, and cook for 1 to 2 mins. Turn off heat. Season with black pepper, olives, basil, and combine well. Serve hot.
▶️ PIZZA CREATION:
Pizza Base, Naan, or Flat Bread of Preference
Pepperonata
Vegan Cheese (Mixture of mozzarella & parmesan cheese)
PIZZA SAUCE:
– 1 cup of Passata / Tomato Puree
– 1 Tsp Minced Garlic
– 1 Tsp Dry Oregano
– Salt to taste
– 1/4 Tsp Sugar (Organic cane sugar)
– 1/4 to 1/2 Tsp Red Pepper flakes
ARUGULA SALAD:
– 3 cups of Baby Arugula
– 1/4 cup thinly sliced Red Onion
– Lemon Juice to taste
– Salt to taste
(Combine all salad ingredients for topping)
METHOD:
Mix passata, garlic, oregano, salt, sugar, and red pepper flakes to make the pizza sauce. Spread the sauce evenly on a premade pizza base, naan, or flatbread, add cheese & pepperonata. Bake in a preheated oven at 400F for 12 to 20 mins, TIME VARIES BASED ON OVEN TYPE. Once done, sprinkle freshly ground black pepper and add arugula salad on top. Serve hot.
▶️ AVOCADO TOAST FIX:
Toasted Slice of Bread (Sourdough rye bread used)
Avocado
Pepperonata
Sprouts of choice
Salt and pepper to taste
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