Vegan Greek Gemista (Stuffed Vegetables)

Ingredients:

Stuffing:
2 tb olive oil
1 spring onion, finely chopped
1 tb maple syrup
300 g short or medium grain rice, rinsed and drained
400 g frozen vegan mince, defrosted
50 ml vegan white wine
350 hot water + more if needed
Pulp from the tomatoes, chopped
2 tb tomato paste
2 stock cubes
1 tsp dried dill
2 tsp dried parsley
1 tsp dried mint
1 tsp dried oregano
Salt and pepper to taste

For the pan:
150 ml water

To serve:
Extra dried oregano
Bread or vegan feta (optional)


Instructions:
1. Preheat oven to 180°C.
2. Slice the tops off the tomatoes (keep the lids), scoop out the pulp and set it aside.
3. Slice the tops off the peppers, remove seeds and membranes.
4. Place all vegetables upright in a baking tray (approx. 20×30 cm) and sprinkle a little salt and pepper inside each tomato and pepper.
5. Heat the olive oil in a pan, add spring onion and maple syrup and sauté until softened.
6. Add the rice and stir well.
7. Add the mince. Break it up with a spoon as it warms. If the mince is very dry, add an extra splash of water.
8. Add the wine. When it evaporates, add the water, reserved tomato pulp, tomato paste, and stock cubes.
9. Simmer 10–12 minutes, just until the mixture thickens (the rice will finish cooking in the oven). Add more water if it's too dry.
10. Stir in the dried herbs. Taste and adjust seasoning.
11. Fill the vegetables almost to the top (the rice will expand slightly) and place the lids back on.
12. Add 150 ml of water to the tray and cover it tightly with parchment and foil.
13. Bake for 1 hour. Then remove the cover and bake for 25–35 minutes until everything is nicely browned.
14. Allow it to rest for at least 20 minutes before serving.


Other recipes!