Sandra Sellani from The 40-Year-Old Vegan Cookbook makes Stuffed Bell Pepper Soup, using “TVP” (Textured Vegetable Protein” for a hearty consistency that tastes just like the original.

Stuffed Bell Pepper Soup with TVP

#LunchBreakLIVE with Sandra Sellanii, co-author of the award-winning 40-Year-Old Vegan Cookbook ( making Stuffed Pepper Soup with TVP. “Where Do You Get Your Protein?” When we say Chicken Broth… we really mean "Chick'n" broth, which is 100% vegan! Featuring products from Pomì,, Steviva Brands Ketose Sweet liquid sweetener. Product Review No Cow protein bars#vegan #40YOV #40yearoldvegan #recipes #plantbasedprotein #tvp

Posted by Jane Velez-Mitchell on Sunday, February 17, 2019

Stuffed Bell Pepper Soup with TVP (Vegan)


  • 2 c. TVP (textured vegetable protein) + 2 c. vegetable broth (pour hot broth on TVP and let sit for 10 minutes to reconstitute), preferred brand TVP, Bob’s Red Mill
  • 2 c. green pepper, diced small
  • 2 c. brown rice, cooked
  • 1 c. onion, diced small
  • 1 clove garlic
  • 3 c. vegetable broth
  • 1 – 46 oz. Pomi brand strained tomatoes
  • 1 – 26.46 oz. Pomi brand chopped tomatoes
  • ¼ c. tomato paste
  • ¼ c. Ketose Sweet liquid sweetener
  • 2 t. salt
  • Fresh ground black pepper
  • Fresh flat-leaf Italian parsley


  1. Saute onion and green pepper in water on medium high heat in soup pot until veggies are soft, about 3 minutes.
  2. Add remaining ingredients except for parsley. Simmer for 20 minutes
  3. Serve hot topped with fresh parsley
stuffed bell pepper soup

This stuffed bell pepper soup gets its texture from TVP, textured vegetable protein – making the dish low in fat and high in plant-based protein with no cholesterol!

Fore more great recipes, check out The 40-Year-Old Vegan Cookbook or go to Sandra’s website at