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How to Make Vegan Stuffed Veggies in Tomato Sauce

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Ingredients

Adjust Servings:
1 Kg Eggplant very small; halved
1 Kg Zucchini Green; very small; halved
2 Green Pepper small, halved
For the Stuffing
1/2 cup Rice
400 gr Tomato in can; cut small
2 Onion medium
1 bunch Fresh Parsley
1/2 tsp Dry Mint
1/2 tsp White Pepper
1/2 tsp Salt
1/2 cup Lemon Juice
1 tsp Olive Oil extra virgin
For The Sauce
200 gr Tomato Sauce
1 tbsp Olive Oil extra virgin

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How to Make Vegan Stuffed Veggies in Tomato Sauce

Features:
  • Vegan
Cuisine:
    • 1h 35 min
    • Serves 5
    • Medium

    Ingredients

    • For the Stuffing

    • For The Sauce

    Directions

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    Vegan Stuffed Veggies in Fragrant Tomato Sauce

    Vegan Stuffed Veggies in Tomato Sauce

    The Delight of Lebanese Stuffed Food

    Vegan stuffed koussaYou might have figured out by now how much we enjoy stuffed food in the Lebanese Cuisine. I can name a long list of our dishes that require stuffing. Grape Leaves and Cabbage are not the only one.

    Stuffed Zucchini, for example, comes in the form of various dishes, be it cooked in Yogurt or in Tomato Sauce or in the Lemony Sauce of Stuffed Grape Leaves.

    And they are all yummy!

    This dish today is culturally known us Mehshi Qate’h, which translation is mainly an indicative insinuation of meatless dish for Lent.

    In a clearer way, it pretty much nicknames the culinary preparation of various vegetables stuffed with Vegan filling.


     

    The Recipe

    Vegan Stuffed Veggies in Tomato Sauce2Basically and traditionally, it is composed of Zucchinis, Eggplants and Green Pepper, in their smallest sizes. The stuffing is a mixture of rice, tomato, onion, and parsley, seasoned with dry mint, white pepper, salt & pepper, and fragrantly enhanced with lemon juice and olive oil.

    A delicate preparation, it requires a degree of caution to maintain the veggies in good shape throughout the cooking. The outcome is a super delicious dish full of nutrients.

    I might be bias in this since I love dishes cooked in tomato sauce. I find them delightful, specially this Vegan Stuffed Veggie that combines two of my so loved dishes: Stuffed Zucchini and Stuffed Eggplants.

    VeganFor this culinary preparation, you are going to need a kitchen hollower tool in order to remove the internal parts of the veggies.

    If you don’t have any yet, you might want to check one of these global online mega-stores or a Lebanese or Mediterranean ethnic store in your area. It is worth the trouble and the little investment. Trust me!

     

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    Steps

    1
    Done

    Preparing the Stuffed Vegetables

    Mix well all the stuffing ingredients.
    Stuff 3/4 of each vegetable with the mixture.
    Arrange them in a deep stew pan.

    2
    Done

    Cooking The Veggies

    In a small bowl, pour the liquid of the mixture through a sieve, and mix it with the tomato sauce.
    Pour the tomato sauce over the stuffed veggie to saturation.
    Add water if necessary.
    Place the casserole over high heat, with a heavy plate over the vegetables to hold them still.

    NOTE: I usually use a dessert or salad plate and hold it still with a half cup of cold water on its top center.
    Bring to a boil then lower the heat and leave it to simmer for 1h.

    3
    Done

    Serving & Serving Tips

    Serve hot at once, or leave it to cool well then serve.

    If you are receiving guests, remove carefully each veggie and place it one by one on a deep serving plate, preferably a glass one. Use your creativity to arrange them in an appealing way.

    For instance, have the stuffed green peppers on both sides of the plate, the eggplants in the center and the zucchini surrounding these.

    Claudys

    Family-oriented and former Gourmet Group member with decades of culinary experience, Claudys is well-traveled, a writer, a humanitarian, and a public speaker, holder of a M.Sc. in Psychology, a diploma in Event Production, and decades of executive roles in both the business and humanitarian fields. ~~ Conveying Lebanon Culture and its Heritage, this blog features related stories, recipes, and exclusive interviews; an online Cultural Community welcoming Lebanese friends and descendants, and all food lovers.

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