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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 2 sa. 10 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 543 kcal
Ön hazırlık
Malzemeler
vegetables
- 4 adetlarge tomato, tops cut off, pulp scooped out and reserved
- 2 adetbell pepper, halved lengthwise, seeds removed
- 2 adetmedium zucchini, halved lengthwise, pulp scooped out and reserved
filling
- 1 adetyellow onion, finely chopped
- 3 dişgarlic, minced
- 0,75 su bardağıshort-grain rice, rinsed
- 0,5 su bardağıfresh parsley, chopped
- 0,25 su bardağıfresh mint, chopped
- 0,25 su bardağıfresh dill, chopped
- 1 yemek kaşığıtomato paste
- 0,75 su bardağıvegetable broth
general
- 0,5 su bardağıolive oil
seasoning
- 1 çay kaşığısalt
- 0,5 çay kaşığıblack pepper
- 1 çay kaşığısugar
side
- 2 adetpotato, peeled and cut into wedges
Ekipman
large baking dish · large pan · measuring cups · measuring spoons · cutting board · knife
Hazırlanışı
Adım adım
- 1
Preheat your oven to 180°C (350°F). Lightly grease a large baking dish.
Yaklaşık 5 dk.
- 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 4
Add the minced garlic and cook for another minute until fragrant.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
- 6
Remove the pan from heat and stir in the vegetable broth.
Yaklaşık 1 dk.
- 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.
Yaklaşık 8 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 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.
Yaklaşık 1 dk.
Aşçının notu: This helps create steam and keeps the vegetables from drying out.
- 10
Cover the baking dish loosely with foil and bake for 60 minutes.
Yaklaşık 1 sa.
- 11
Remove the foil and bake for another 30 minutes, or until the vegetables are tender and the rice is fully cooked and fluffy.
Yaklaşık 30 dk.
Aşçının notu: The potatoes should also be golden and tender.
- 12
Remove from the oven and let rest for 10 minutes before serving.
Yaklaşık 10 dk.
Aşçının notu: This allows the flavors to meld and the rice to settle.
Porsiyon başına
Besin değerleri
- Kalori
- 543,4kcal
- Protein
- 9,3g
- Karbonhidrat
- 65,9g
- Yağ
- 28,9g
- Lif
- 8,3g
- Şeker
- 15,6g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
Store leftover yemistes in an airtight container in the refrigerator.
Reheat in a microwave or oven until warmed through.