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Vegan 'Western' Main Course Meals
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Tender Red Pepper "Salmon"
from Felix Weber - Bavaria, Germany

  • 6-8 peppers
  • herbal salt
  • 2 onions
  • For the marinade:
  • 2 tb oil
  • 4-6 tb lemon juice
  • herbal salt
  • 1 cup of soy milk (250 ml or 1/4 l)
Half the peppers and remove the seeds.
Put the halfs with the cut down on a baking sheet.
Preheat the oven to 220 - 250 degree C (ca. 430 - 490 degree F).
Bake the peppers until the skin forms bubbles.
Now remove the skin from the peppers and cut them in large pieces.
Slice the onions and give them with the pepper pieces in layers to a bowl.
Marinate them with the prepared marinade for 5 - 6 hours.
(Additionally I sprinkle it slightly with garlic powder. I like it that way).

For the marinade mix all the ingredients.
The marinade should be seasoned well because the peppers take up the acid and salt.

Serving suggestion:
Cover the pepper with onion-rings and marinated tofu.
Serve rice, bulghur or millet with it.

Variation: Don't cut the peppers in pieces when baked.
Half the halfs lengthwise and serve them sprinkled with herbal salt on a plate.