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Vegan Greek Gemista
Created by: Howcan Team
Ingredients
- 6 large tomatoes
- 3 bell peppers
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup of cooked rice
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh dill
- 1/2 cup of tomato sauce
- 3 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the tomatoes and bell peppers. Scoop out the seeds and flesh from the tomatoes, and remove the seeds from the bell peppers. Set aside.
- In a large bowl, mix together the cooked rice, chopped onion, minced garlic, chopped parsley, chopped mint, chopped dill, tomato sauce, and olive oil. Season with salt and pepper to taste.
- Stuff the hollowed-out tomatoes and bell peppers with the rice and vegetable mixture, and place them in a baking dish.
- Drizzle a little olive oil over the stuffed vegetables, and cover the dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and slightly charred.
- Remove from the oven and let the Vegan Greek Gemista cool for a few minutes before serving. Enjoy!
Greek Gemista, a traditional dish dating back to ancient Greece, has been reimagined with a delectable vegan filling. This plant-based version features ripe tomatoes and bell peppers stuffed with a savory mixture of quinoa, chickpeas, onions, and fragrant herbs like oregano and mint. Renowned vegan chefs in Athens, such as the innovative team at Avocado Vegan Restaurant, have perfected this cruelty-free twist on a classic. The key to achieving the authentic flavors of Gemista lies in using the freshest, locally sourced produce and herbs. For a unique twist, some vegan chefs also incorporate pine nuts or raisins into the filling for added texture and sweetness. Today, the best vegan Gemista can be savored at ethical eateries in Greece and beyond.
90 min
6 servings
320 calories
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