I created this recipe when I received some free products from Vegusto, a Swiss brand that produces high quality vegan cheese and vegan meat. I must say I was quite impressed with the results! This is a menu that will take some time, perfect for the weekend or when you have some guests over. Lots of veggies involved here and some  Vegusto products that I will list below.

Ingredients (for 4 servings)

Products used from Vegusto:

• 2 vegan escalopes nature
• 2 vegan escalopes pepper
• 1 portion vegan minced meat
• 1 portion No-Moo Melty

Other ingredients used: 

• 1/2 cauliflower
• 4 bell peppers (yellow or red)
• 150g (button and king oyster) mushrooms 
• 50g dried mushrooms (cover them with some hot water)
• 1 onion (cut into small pieces)
• 2 garlic cloves
• 3 tbsp nutritional yeast
• 1 tbsp tomato purée
• 2 tbsp maple syrup
• 3 dl soy cream
• 2-3 dl veggie stock
• some rapeseed oil, salt, pepper, smoked paprika, sweet paprika, thyme
  and garlic powder

Preparation

• Wash your veggies, cut the mushrooms into pieces
• Cut the tops of the bell peppers and remove the seeds
• break the cauliflower into pieces, and mince into small "rice" pieces with a blender
• Take your baking dish and add a bit of veggie stock and the garlic gloves before placing your bell peppers in standing position  - add a bid of oil and salt to the peppers and let them roast for 15 mins at 180°
• heat up some oil in a pan and add your onion at high heat, add some salt after a few minutes, and after 5 mins add the maple syrup
• add the vegan minced meat, and smash up with a spatula, while adding the tomato purée, smoked paprika, garlic powder and some salt
• then start to add the cauliflower-mince and add a bit of veggie-stock, let it simmer for about 10 mins, add some thyme at the end
• Add this mince-mixture to a bowl now, and add small pieces of the No-Moo-Melty cheese, stir well and taste
• Stuff your peppers now with the filling, add one spoon of veggie-stock on top of each pepper, and let them bake again for 20 mins at 180°
• Take the same pan and add your fresh mushrooms, high heat, add salt after a few minutes and let the moisture evaporate
• Add your dried mushrooms now that you soaked in water, and some of the water for the taste
• add the soy cream and some salt, sweet paprika and pepper, let it simmer for 5-10 mins, then add the nutritional yeast
• Heat-up your escalopes in another pan with some drops of oil, and salt, pepper and sweet paprika for a few minutes, then add the escalopes to the other pan,  to keep them warm in the mushroom sauce
• Your bell peppers should be ready by now - so you can plate  and enjoy now!