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.
En original oppskrift av Forkin
- Total tid
- 2 t 10 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 543 kcal
Forberedelser
Ingredienser
vegetables
- 4 stk.large tomato, tops cut off, pulp scooped out and reserved
- 2 stk.bell pepper, halved lengthwise, seeds removed
- 2 stk.medium zucchini, halved lengthwise, pulp scooped out and reserved
filling
- 1 stk.yellow onion, finely chopped
- 3 feddgarlic, minced
- 0,75 koppshort-grain rice, rinsed
- 0,5 koppfresh parsley, chopped
- 0,25 koppfresh mint, chopped
- 0,25 koppfresh dill, chopped
- 1 sstomato paste
- 0,75 koppvegetable broth
general
- 0,5 koppolive oil
seasoning
- 1 tssalt
- 0,5 tsblack pepper
- 1 tssugar
side
- 2 stk.potato, peeled and cut into wedges
Utstyr
large baking dish · large pan · measuring cups · measuring spoons · cutting board · knife
Fremgangsmåte
Trinn for trinn
- 1
Preheat your oven to 180°C (350°F). Lightly grease a large baking dish.
Omtrent 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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 5 min
- 4
Add the minced garlic and cook for another minute until fragrant.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 7 min
- 6
Remove the pan from heat and stir in the vegetable broth.
Omtrent 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.
Omtrent 8 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 1 min
Kokkens tips: This helps create steam and keeps the vegetables from drying out.
- 10
Cover the baking dish loosely with foil and bake for 60 minutes.
Omtrent 1 t
- 11
Remove the foil and bake for another 30 minutes, or until the vegetables are tender and the rice is fully cooked and fluffy.
Omtrent 30 min
Kokkens tips: The potatoes should also be golden and tender.
- 12
Remove from the oven and let rest for 10 minutes before serving.
Omtrent 10 min
Kokkens tips: This allows the flavors to meld and the rice to settle.
Per porsjon
Næringsinnhold
- Kalorier
- 543,4kcal
- Protein
- 9,3g
- Karbohydrater
- 65,9g
- Fett
- 28,9g
- Fiber
- 8,3g
- Sukker
- 15,6g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover yemistes in an airtight container in the refrigerator.
Reheat in a microwave or oven until warmed through.