Ruby’s Walnut Mushroom Stuffed Peppers & Wraps with Cashew Gravy

photo of doctor Ruby Lathon

Ruby’s Walnut Mushroom Stuffed Peppers & Wraps with Cashew Gravy

Prep Time

40 minutes

Cook Time




Adopting a new lifestyle and changing the way you eat requires trying new things and foods. My approach to food is to experiment, experiment, experiment! You may not love every recipe, but if you keep trying you will find some wonderful new recipes to enjoy. These will become your staples. Below is one of my favorite healthy recipes.

While I believe in taking a holistic approach to optimal health, diet modification is a great place to start. A healthy diet doesn’t have to be complicated and the results of your efforts are usually seen quickly, keeping you motivated.


  • Filling Ingredients:
  • 1 cup raw walnuts
  • 1 cup shitake mushrooms (stems removed)
  • 1 large shallot
  • 1/4 cup parsley, chopped
  • 3 tablespoons miso (organic unpasteurized red pepper miso by South River)
  • 2 cloves garlic
  • 1/2 teaspoon sea salt
  • Pepper & Wrap Ingredients:
  • 1 large sweet potato thinly sliced (1/16 inch) (scrubbed & washed, peeling optional)
  • Mini red/yellow bell pepper, seeded and cut in half
  • Cashew Gravy Ingredients:
  • 1 cup cashews, soaked & rinsed
  • 1 1/2 tablespoons fresh lemon juice
  • 1 cup water
  • 1/2 cup plain almond or hemp milk
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon cracked pepper
  • 2 cloves garlic
  • 1/4 red onion or 1 shallot
  • 2 tablespoons miso (organic unpasteurized red pepper miso by South River)


  • 1 Filling Preparation:
  • 2 Add walnuts, shallots and garlic to food processor and pulse a few times until walnuts are ground but slightly chunky.
  • 3 Add mushrooms (remove stems) and all other FILLING ingredients; pulse until all ingredients are well incorporated.
  • 4 Sweet Potato Wrap: With a mandolin, (place thickness on 1/16 inch), slice sweet potato to get long strips.
  • 5 Spoon about 1-2 tablespoons of mixture onto end of sliced sweet potato.
  • 6 Add 1-2 thin strips of sliced red or yellow bell peppers. Roll up the sweet potato and place in serving dish, with seam down. You can secure with toothpicks if desired.
  • 7 Mini Bell Peppers: Spoon 1 tablespoon into each half of the bell peppers and place in serving dish.
  • 8 Cashew Gravy Preparation:
  • 9 Add water and cashews to blender, and blend until somewhat smooth
  • 10 Add all other ingredients to the blender and blend until smooth, creamy consistency is reached.
  • 11 Top each of the sweet potato wraps and stuffed mini bell peppers with a generous dollop of the cashew gravy.
  • 12 Best served at room temperature.


More TFC