Krowd Kitchen

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Vegan Meal Prep idea

Roasted pepper spread

Oven-roasted red pepper spread with pecans or walnuts garlic and olive oil - a homemade, delicious and easy-to-prepare spread that is always good in the fridge and is also suitable for vegans and celiacs, 87 calories per serving, 169 calories per 100 grams

Ingredients for the recipe
18 servings / units, 52 grams per serving / unit (15-20 servings (depending on the amount of consumption))

4 medium Meaty Red peppers - total (740 g)
Pecans or walnuts - 50 grams
Garlic - 2 cloves
Olive oil - 1/2 cup - total (120 ml) At least
Salt - 1/2 flat teaspoon
Black pepper - 1/4 flat teaspoon

Prep:

1- Preheat the oven to high heat/grill.

2-Cut the red peppers in half and roast in the hot oven for about half an hour until their skin is browned (place them on the baking paper in the pan with their skin facing up. You can also roast on open flame).

3-Transfer the roasted peppers to a bowl with a lid, set aside to cool, peel and clean from liquids and seeds (the peeling of the peppers does not have to be perfect - what is peeled is fine).

4-Transfer the roasted peppers along with the rest of the ingredients (except the spices) to a food processor or blender, and grind well (slowly first and then increase the speed) until smooth.

5-At this point add more olive oil as needed and season with salt and black pepper to taste. The result is a delicious roasted pepper spread that is easy to prepare.

6- Enjoy