Main CourseDinner

Vegan Yemistes (Rice-Stuffed Vegetables)

Name: Vegan Yemistes (Rice-Stuffed Vegetables)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 4 份
Cuisine: greek, mediterranean
Ingredients: 4 个 large tomato tops cut off, pulp scooped out and reserved; 2 个 bell pepper halved lengthwise, seeds removed; 2 个 medium zucchini halved lengthwise, pulp scooped out and reserved; 1 个 yellow onion finely chopped; 3 瓣 garlic minced; 0.75 杯 short-grain rice rinsed; 0.5 杯 fresh parsley chopped; 0.25 杯 fresh mint chopped; 0.25 杯 fresh dill chopped; 0.5 杯 olive oil; 1 汤匙 tomato paste; 0.75 杯 vegetable broth; 1 茶匙 salt; 0.5 茶匙 black pepper; 1 茶匙 sugar; 2 个 potato peeled and cut into wedges

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 的原创食谱

总用时: 2小时 10分钟
份量: 4
难度: 中等
每份: 543 kcal

纯素素食无麸质

备料

配料

vegetables

4 个large tomato, tops cut off, pulp scooped out and reserved
2 个bell pepper, halved lengthwise, seeds removed
2 个medium zucchini, halved lengthwise, pulp scooped out and reserved

filling

1 个yellow onion, finely chopped
3 瓣garlic, minced
0.75 杯short-grain rice, rinsed
0.5 杯fresh parsley, chopped
0.25 杯fresh mint, chopped
0.25 杯fresh dill, chopped
1 汤匙tomato paste
0.75 杯vegetable broth

general

0.5 杯olive oil

seasoning

1 茶匙salt
0.5 茶匙black pepper
1 茶匙sugar

side

2 个potato, peeled and cut into wedges

厨具

large baking dish · large pan · measuring cups · measuring spoons · cutting board · knife

做法

分步操作

1
Preheat your oven to 180°C (350°F). Lightly grease a large baking dish.
约 5分钟
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.
约 10分钟
烹饪提示： 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.
约 5分钟
4
Add the minced garlic and cook for another minute until fragrant.
约 1分钟
烹饪提示： 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.
约 7分钟
6
Remove the pan from heat and stir in the vegetable broth.
约 1分钟
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.
约 8分钟
烹饪提示： 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.
约 2分钟
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.
约 1分钟
烹饪提示： This helps create steam and keeps the vegetables from drying out.
10
Cover the baking dish loosely with foil and bake for 60 minutes.
约 1小时
11
Remove the foil and bake for another 30 minutes, or until the vegetables are tender and the rice is fully cooked and fluffy.
约 30分钟
烹饪提示： The potatoes should also be golden and tender.
12
Remove from the oven and let rest for 10 minutes before serving.
约 10分钟
烹饪提示： This allows the flavors to meld and the rice to settle.

每份

营养

70%评分

热量: 543.4kcal
蛋白质: 9.3g
碳水化合物: 65.9g
脂肪: 28.9g
膳食纤维: 8.3g
糖: 15.6g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

Store leftover yemistes in an airtight container in the refrigerator.

重新加热

Reheat in a microwave or oven until warmed through.