Alternatives for peppers and mushrooms in recipes

[Onetwothreeoops]

I'm keen to try some vegetarian recipes but can't eat either peppers or mushrooms. Can anyone tell me what to use as an alternative to both of these?

I'd use any other veg that you have to hand. Maybe carrots in exchange for peppers because they are sweet and crunchy. For mushrooms, it'd be more tricky as I can't think of anything that is similar... maybe something like aubergine as it has a similar texture and soaks up oils and flavours.

DP hates both of these which is v. annoying, but does mean I'm used to cooking without them.

Aubergines and courgettes work well in sauces, curries, stews etc. I sometimes used cubed sweet potato, carrots or peas too - it depends what in - for example peas are good in fish pie and pasta sauces. In a chicken pie I use broccoli instead of mushrooms. In salads, instead of peppers you can use beetroot or sundried tomatoes.

Thanks for those ideas, that really helps me.

I've seen a tomato soup recipe do you think that carrot or beetroot would work better to replace the pepper?

carrot would be great (or grate ) in a tomato soup, just it would need a little more cooking or be ready for a little more texture in the soup

Thanks for the quick response RippingYarns I have actually never made my own soup before and didn't want to mess it up!

I'm looking forward to trying recipe I've previously discounted because of the dreaded mushroom/pepper issue.

and although i made a joke about grating carrot, it will cook a lot quicker if you do

I would just leave the peppers out of the soup. I'm sure carrot will be fine too, but in some cases you can just leave out the offending ingredient - after all it is tomato soup so it doesn't matter if there's nothing else in there!

Thanks LadyBigtoes, I thought if I replaced rather than left out the offending articles that it would improve the taste. Although you are right tomato soup is tomato soup really.

Now that I'm actually making a soup it has occurred to me that I don't know how long I can keep it for in the fridge, would it be okay if I make it in the evening and had it for lunch for the next two days?