chili flakesoptional to taste I used about a teaspoon
generous amountfreshly ground pepper
Instructions
Carefully slice the top and the bottom off the onions tomatoes, peppers, zucchinis to create a stable base. Scoop out most of the inner layers or pulp leaving about 1/4 of the vegetable thickness intact, ( see photo) creating a sturdy shell.
Place them in the baking dish.
Finely chop all of the inner layers of the vegetable you scooped out. Put them in a bowl and set aside.
Put the tomato flesh in a bowl and set aside.
For the filling
Place a pan over high heat and add 2’tablespoons olive oil.
Add your chopped onion, carrot and zucchini and sauté.
Thinly slice the garlic and add it to the pan. Sauté.
Add the vegetable inners and sauté until the vegetables caramelize nicely.
Add a generous amount of salt and freshly ground pepper, since you will be adding the quinoa or grain of your choice, also it needs a good amount of seasoning.
Add the rice or quinoa and sauté for 3-4 minutes, until it turns light golden.
Add the tomato paste and sauté.
Add the 400 ml of water or veggie broth and the reserved tomato flesh. Bring it to a boil and Let it simmer for 15 minutes till,the rice is about 85% cooked.
Finely chop the parsley, dill, oregano and mint leaves and add them to the rice pan. Add caper, almonds, chickpeas or feta, figs or raisins. Mix well with the rice.
Brush vegetables with a generous amount of olive oil, both inside and out and season with salt and pepper.
To assemble
Use a small spoon to help you add the filling to the vegetables. Fill them ¾ of the way because the rice will expand as it finishes cooking.
Add some broth to the pan and drizzle with olive oil.
Cover with aluminum foil and bake for 30-40 minutes depending on the thickness of the veggies.
Remove foil and bake for another 10 minutes, until most of the liquid has evaporated and the stuffed vegetables are cooked and golden.
To serve, drizzle with some extra virgin olive oil, add a few mint leaves and enjoy!
Nutrition
Nutrition Facts
Vegan Greek Stuffed Vegetables (Gemista)
Amount Per Serving
Calories 218Calories from Fat 77
% Daily Value*
Fat 8.5g13%
Saturated Fat 0.9g6%
Trans Fat 0.1g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 4.9g
Sodium 185mg8%
Potassium 399mg11%
Carbohydrates 32.6g11%
Fiber 4.1g17%
Sugar 5.5g6%
Protein 4.7g9%
Vitamin A 2899IU58%
Vitamin C 57.3mg69%
Calcium 56.9mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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