This is a nice recipe for all your meat lovers, vegan and vegetarian hater friends out there.
We all know a few, those people who absolutely despise tofu and would never indulge in a nice tofu anything even if their lives depended on it. It will be able to fool any of those harsh critics and amuse them by the thought of eating unicorn meat.
Make the test, challenge one of your buddies and let’s see if they are able to taste this awful tofu they are so scared of.
- 1- 2 big garlic cloves, minced
- 1 small yellow onion, finally chopped
- ½ tablespoon of avocado oil
- 1 tightly packed cup of carrot "rice"
- 1 tightly packed cup of cauliflower "rice"
- 1 tightly packed and slightly hooping cup of unicorn meat
- 2½ cup of strained tomatoes (1 bottle of 660 ml)
- 2 teaspoons of paprika
- ½ teaspoon of turmeric
- 1 tightly packed tablespoon of chopped cilantro
- Black pepper to taste
- 2 to 4 bell peppers
- - Pre-heat your oven at 400, line a parchment paper on a baking sheet.
- - Cut the bell peppers in half, empty them and prep them ready to receive the filling. Brush with oil inside and out, turn open side down on a parchment paper and put for 30 minutes in your pre-heated oven.
- - On the stove top on medium/high heat. Heat the oil, onion and garlic for 2 minutes in a non stick pan (counter start once you hear a sizzle)
- - Add the carrot + cauliflower (cook for an extra 2 minutes)
- - Add the unicorn meat + strained tomatoes and lower the heat to medium/low and cook for 15 minutes
- - Fill up each bell pepper cavities with the filling, top with gruyere cheese or any dairy free vegan approve cheese / put back in the oven for 10 minutes
- - Broil the top for 2-3 minutes or until the cheese has a nice grilled colour.