Vegan Stuffed Zucchini and Tomatoes
Meatless stuffed vegetables can be as delicious as the ones with mince meat!! A must dish for my family during the fasting period where basically dairy products and meat are excluded from our daily eating habits. Who can resist to them anyhow…with or without meat!? This recipe is perfect for vegans, vegetarians and in general people who do not want meat in their daily menu…
Serves 6 – 8
Preparation time :40 minutes Cooking time : 1 – 1/12 hours
4-5 zucchini type “Round De Nice”
7-10 medium tomatoes
3 large carrots
4 large mushrooms
2 cups of Glutinous rice (sticky rice)
2½ tablespoon tomato paste
3 tablespoons of dry spearmint
1/2 tablespoon of cinnamon
5 tablespoons of olive oil
1/2 teaspoon sugar
Start by preparing the vegetables for stuffing. Cut the tops off of all the veggies. Don’t throw the tops of your vegetables as we will use them later on to cover them. Scoop out the flesh of the zucchinis and the tomatoes. Keep aside the flesh as we will use it in our stuffing.
Chop finely the mushrooms, the onion and the parsley. Peel the carrots and shred them.
In a bowl pour the rice, the onion, the parsley, the carrots , the mushrooms and the flesh that we removed from our veggies. Add the olive oil , lemon , salt , dry spearmint, pepper and the cinnamon. Mix well.
Once your stuffing mixture is ready start spooning all your veggies. Place the lids on the tomatoes and zucchini and use small toothpicks to hold the lids with the veggies.
Arrange them in a deep casserole . Pour in it warm water until it covers all the veggies. Add the tomato paste, the sugar, 1 tablespoons of olive oil , salt and cook in a low fire for 1 – 1 1/2 hour.