Vegan Yemistes (Rice-Stuffed Vegetables)
This traditional Greek dish features a variety of vegetables like tomatoes, bell peppers, and zucchini, generously stuffed with a fragrant rice and herb mixture. Baked until tender and flavorful, it makes for a hearty and satisfying plant-based meal. Perfect for a warm Mediterranean evening.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 2 h 10 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 543 kcal
Priprema
Sastojci
vegetables
- 4 komlarge tomato, tops cut off, pulp scooped out and reserved
- 2 kombell pepper, halved lengthwise, seeds removed
- 2 kommedium zucchini, halved lengthwise, pulp scooped out and reserved
filling
- 1 komyellow onion, finely chopped
- 3 češanjgarlic, minced
- 0,75 šalicashort-grain rice, rinsed
- 0,5 šalicafresh parsley, chopped
- 0,25 šalicafresh mint, chopped
- 0,25 šalicafresh dill, chopped
- 1 žlicatomato paste
- 0,75 šalicavegetable broth
general
- 0,5 šalicaolive oil
seasoning
- 1 žličicasalt
- 0,5 žličicablack pepper
- 1 žličicasugar
side
- 2 kompotato, peeled and cut into wedges
Oprema
large baking dish · large pan · measuring cups · measuring spoons · cutting board · knife
Postupak
Korak po korak
- 1
Preheat your oven to 180°C (350°F). Lightly grease a large baking dish.
Oko 5 min
- 2
Prepare the vegetables: cut the tops off the tomatoes and scoop out the pulp, reserving it. Halve the bell peppers and remove seeds. Halve the zucchini lengthwise and scoop out the pulp, reserving it. Finely chop the reserved tomato and zucchini pulp.
Oko 10 min
Napomena kuhara: Save the tomato tops to use as 'lids' for the stuffed tomatoes later.
- 3
Heat a quarter cup of the olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Oko 5 min
- 4
Add the minced garlic and cook for another minute until fragrant.
Oko 1 min
Napomena kuhara: Be careful not to burn the garlic.
- 5
Stir in the chopped tomato and zucchini pulp, tomato paste, rinsed rice, parsley, mint, dill, salt, pepper, and sugar. Cook for 5-7 minutes, stirring occasionally, until some of the liquid has evaporated.
Oko 7 min
- 6
Remove the pan from heat and stir in the vegetable broth.
Oko 1 min
- 7
Arrange the hollowed-out tomatoes, bell peppers, and zucchini in the prepared baking dish. Carefully spoon the rice mixture into each vegetable cavity, filling them generously but not over-packing.
Oko 8 min
Napomena kuhara: If you have extra filling, you can bake it alongside the vegetables.
- 8
Place the tomato tops back onto the stuffed tomatoes. Arrange the potato wedges around the stuffed vegetables in the baking dish.
Oko 2 min
- 9
Drizzle the remaining olive oil over the stuffed vegetables and potatoes. Pour about half a cup of water into the bottom of the baking dish.
Oko 1 min
Napomena kuhara: This helps create steam and keeps the vegetables from drying out.
- 10
Cover the baking dish loosely with foil and bake for 60 minutes.
Oko 1 h
- 11
Remove the foil and bake for another 30 minutes, or until the vegetables are tender and the rice is fully cooked and fluffy.
Oko 30 min
Napomena kuhara: The potatoes should also be golden and tender.
- 12
Remove from the oven and let rest for 10 minutes before serving.
Oko 10 min
Napomena kuhara: This allows the flavors to meld and the rice to settle.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 543,4kcal
- Bjelančevine
- 9,3g
- Ugljikohidrati
- 65,9g
- Masti
- 28,9g
- Vlakna
- 8,3g
- Šećeri
- 15,6g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
Store leftover yemistes in an airtight container in the refrigerator.
Reheat in a microwave or oven until warmed through.