Wholesome Veggie-Stuffed Peppers with Soy and Mushrooms

Preheat your oven to 180°C (350°F).

Soak the soy flakes in hot water for 10 minutes, then drain and squeeze out excess water.

Heat olive oil in a pan. Sauté garlic, leeks, and carrots for 3–4 minutes.

Add mushrooms and cook until softened.

Stir in the soaked soy flakes, tomato paste, thyme, pepper, and salt. Cook for 3 more minutes.

Cut the tops off the peppers and remove the seeds.

Stuff the peppers with the mixture and place them in a baking dish.

Pour vegetable broth into the dish and cover with foil.

Bake for 35–40 minutes, removing foil for the last 10 minutes for a roasted finish.

Serving and storage tips: