Walnut Mushroom Stuffed Peppers with Cashew Gravy

Watch Dr. Ruby make a savory and satisfying, stuffed pepper dish. The Veggie Chest is a whole foods, vegan cooking demonstration series hosted by Dr. Ruby Lathon.


Mini bell peppers 12 , seeded, cut lengthwise (Red or Yellow ones)
Raw walnuts 1 Cup (16 tbs)
Shitake mushroom 1 Cup (16 tbs)
White miso 3 Tablespoon
Chopped parsley 1/4 Cup (4 tbs)
For filling
Walnut 1 Cup (16 tbs)
Shitake mushroom 1 Cup (16 tbs)
Miso 2 Tablespoon
Parsley 1/4 Cup (4 tbs)
Shallots 1
Garlic 2 Clove (10 gm) , minced
For cashew gravy
Cashews 1 Cup (16 tbs)
Almond milk/Hemp 1/2 Cup (8 tbs)
Nutritional yeast 3 Tablespoon
Shallot 1
Garlic 2 Clove (10 gm)
Lemon juice 1 1/2 Tablespoon
Miso 2 Tablespoon
Water 1/2 Cup (8 tbs) (Or as needed)



1. In a food processor, blend together walnuts, mushrooms, shallot, parsley, garlic and miso together to make a filling of desired consistency.

2. Stuff the peppers and set them aside.

3. Make a cashew gravy by blending together cashews, almond milk, nutritional yeast, shallot, garlic, lemon juice, miso and water together to a smooth gravy.

4. Spoon a tiny bit of cashew gravy over the peppers.


5. Garnish with chopped parsley and serve.

Recipe Summary

Difficulty Level: Medium
Servings: 8