Braised sweet peppers stewed in onions, garlic, sundried tomatoes, smoked paprika and a sprinkle of basil and lemony capers; Peperonata.
Let something silky slide down your throat… and savour the exquisite flavours of Peperonata, a vegan masterpiece that will leave you craving more.
This dish will smash your myth that you haven’t the time to be vegan. Keep some reserved in the freezer for a lazy day.
When to make:
Make this:
- When the kids come home from school ravenous, as this stewed sauce will pair beautifully with pasta to get them re-energised
- When you’ve had a long day at work and need a quick, satisfying meal
- When you’re hosting a last-minute dinner party. Peperonata makes a stunning starter that’s sure to get your guests’ taste buds tingling
What Inspired Me:
My love for Peperonata was sparked during a trip to Rome, where I dined at a charming café with friends as we prepared for a relative’s wedding celebration. The vibrant colours and sweet, hearty flavours of this Italian stew left a lasting impression, and I knew I had to recreate it at home.
Peperonata is made with onions and peppers and its vivid colour and sweet taste make a hearty healthy sauce or relish. It’s typically a summer dish and is super easy to rustle up and scrumptious with pasta as it is with toast or as an antipasti.
Bell peppers season between July to November and have a sweet crisp taste to them. They grow best in warm sunny shaded spots.
Recipe Highlights:
- Silky and satisfying: A luscious texture that’s simply irresistible
- Bursting with flavour: The perfect balance of sweet peppers, onions, and aromatic spices
- Versatile and easy: Enjoy it as a sauce, relish, or antipasti
- Healthy and nourishing: A vegan and paleo-friendly dish that’s good for you
What equipment to use:
For this recipe, I suggest:
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 5tbs olive oil
- 2 onions
- 1kg bell peppers
- 2tsp smoked paprika
- 5 cloves of garlic, sliced
- 60g tomato puree
- 100ml filtered water
- 6 sundried tomatoes, cut into small chunks
- 4 peppercorns, ground
- 3tbs capers
- Few basil leaves
Instructions
- Sauté the onions in oil over a medium heat until the onions turn translucent.
- Add the peppers, sundried tomatoes, tomato puree, smoked paprika, garlic and water and cook over a low to medium heat for about 30 to 40 minutes. The Peperonata is done when the peppers have softened and caramelised.
- Add in the pepper, capers and basil leaves and serve immediately with pasta.