Greek Stuffed Vegetables

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Ingredients (use vegan versions):


  • 1 large eggplant
  • 1 large slicing tomato
  • 1 green pepper
  • 1 zucchini
  • 2 large onions
  • 1 large potato
  • 1 can tomato puree
  • 1 small can tomato paste
  • 2 cups regular or long grain rice
  • 1 vegan bouillon cube
  • 2 fresh garlic cloves
  • 2 cups of water for rice, 2 cups for veggies
  • your choice of seasoning (salt, pepper, oregano, bay leaf – be creative etc.)
  • tablespoon olive oil

Directions:


Prepare rice: Sauté one diced onion and
diced garlic cloves till lightly brown
Put in rice and 2 cups water and veggie
bouillon. Cook for 5 min (while you prepare
Veggies.)


Prepare Vegetables: Cut the tops off of the
vegetables and with a spoon and knife carve
the insides out (exactly like carving a
pumpkin). **You can sauté the inside of the
veggies with the garlic/onion and cook with
the rice.


If the eggplant or zucchini are too big cut in
half and carve both sides. Be careful to place
the bottom in place and not to make any
holes in the side. The onion can be a little
tricky but worth it if you get it right!!!


Once rice is halfway cooked (5-10 min) – still
a little crunchy. Spoon it into the carved
veggies and place then in a large pot (top
up, grouped tightly together)


Pour in the tomato puree, paste and two
cups water. Add seasonings. Cover pot and
cook over a low flame till vegetables are
tender (a fork can pierce them easily)
Approx. 15 – 20 min

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