Main CourseDinner

Vegan Djuvec

Name: Vegan Djuvec
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: balkan
Ingredients: 3 tbsp olive oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 2 pcs carrot sliced into rounds; 1 pcs red bell pepper chopped; 1 pcs zucchini chopped; 1 pcs eggplant chopped; 1 tbsp sweet paprika; 0.5 tsp hot paprika (optional); 400 g canned diced tomato; 750 ml vegetable broth; 200 g long-grain white rice rinsed; 150 g frozen peas; 1 tsp salt or to taste; 0.5 tsp black pepper freshly ground; 0.25 cup fresh parsley chopped

A hearty and nutritious Balkan vegetable stew, packed with a colorful mix of seasonal produce and rice. This one-pot dish is simple to prepare and makes for a deeply satisfying and complete vegan meal.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 420 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

3 tbspolive oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
2 pcscarrot, sliced into rounds
1 pcsred bell pepper, chopped
1 pcszucchini, chopped
1 pcseggplant, chopped
1 tbspsweet paprika
0.5 tsphot paprika(optional)
400 gcanned diced tomato
750 mlvegetable broth
200 glong-grain white rice, rinsed
150 gfrozen peas
1 tspsalt, or to taste
0.5 tspblack pepper, freshly ground

garnish

0.25 cupfresh parsley, chopped

Equipment

large pot · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 2 min
2
Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Stir occasionally to prevent the onion from browning too much.
3
Stir in the minced garlic and sliced carrots and cook for another 2 minutes until the garlic is fragrant.
About 2 min
4
Add the chopped red bell pepper, zucchini, and eggplant to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
About 10 min
5
Stir in the sweet paprika and optional hot paprika, and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Cooking the spices briefly helps to bloom their flavor.
6
Pour in the diced tomatoes and vegetable broth. Season with salt and black pepper, then bring the mixture to a boil.
About 5 min
7
Stir in the rinsed rice. Reduce the heat to low, cover the pot, and let it simmer gently.
About 1 min
8
After 15 minutes of simmering, stir in the frozen peas. Replace the lid and continue to cook.
About 1 min
Cook’s note: Adding the peas near the end keeps them bright green and prevents them from getting mushy.
9
Simmer for another 5-10 minutes, or until the rice is tender and has absorbed most of the liquid. The stew should be thick but still moist.
About 10 min
Cook’s note: If it looks too dry, you can add a small splash of water or broth.
10
Remove the pot from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: Resting allows the flavors to meld and the remaining liquid to be absorbed.
11
Stir in most of the fresh parsley, saving some for garnish, and serve hot.
About 1 min

Per serving

Nutrition

70%Score

Calories: 419.8kcal
Protein: 10.5g
Carbs: 70.2g
Fat: 12.1g
Fibre: 9.1g
Sugar: 14.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water if needed.