The Bhutan National Dish, veganized.
- 2 tbsp vegan butter
- 1 bell pepper sliced
- 2 poblano sliced
- 1 Anaheim sliced
- 1 habenero diced
- 1 onion sliced
- 5 cloves garlic pressed
- 1 cup vegetable stock
- 2 tomatoes chopped
- 4 oz oyster mushrooms
- 8 oz vegan cream cheese
- 1/2 block tofu, pressed well crumbled
Melt butter in a large skillet and saute peppers.
Add onion and cook until translucent.
Add garlic and saute until fragrant.
Add veg stock and simmer.
Add chopped tomatoes and mushrooms, cover and simmer for 5 minutes.
Over low heat, add the cream cheese, and stir until melted through. Add crumbled tofu at the end, stir until warm and serve over red rice.