STUFFED PEPPERS AND ZUCCHINI (Turkish, Vegan, Vegetarian)


 



 Ingredients  ( 4  servings  )              


4 large zucchini     8 (or 12 baby size) green Italian bell peppers


Optional: 4 large and firm tomatoes     1 large onion     1 ½ tbsp rice


1 large, ripe tomato     Plenty of chopped Italian parsley and fresh dill     Optional: Chopped fresh mint leaves


1 or 1 ½ cups soya granules     2 tbsp olive oil     Salt, pepper     1 ½ cup hot water


Serving suggestion: Serve with yogurt or vegan yogurt




Instructions


1.  Soak the soya granules in boiling water for half an hour.  Drain and squeeze the liquid out. Put the granules in a bowl.


2.  Cut off the tops of the bell peppers and save the caps. Clean the seeds and placenta parts. Wash and drain.


3.  Scrub the zucchini.  Do not shave them if the skin is not too thorny. Cut the zucchini into halves.  Hollow them with a kitchen carver. (You can save and use the carved-out part for fritters if not too seedy).


4.  Cut the tops off the tomatoes and hollow them with a kitchen carver (optional). You can chop and use the carved-out meat for this dish.


5.  Use the tear-drop (smaller) shredder of the box grater or the faster speed of a food processor to grate the onion into a pulp.  Add to the bowl.


6.  Finely chop plenty of parsley, fresh dill and fresh mint leaves (optional). Add to the bowl. Save a few pinches of the dill.


7.  Finely chop the tomato and add half of it to the bowl. You can run the tomatoes in a food processor. Do not drain. Save the other half.


8.  Add the rice to the bowl.


9.  Add salt and pepper to taste.


10.  Mix and mince the soya granules with all the other ingredients.


11.  Stuff the bell peppers, zucchini and tomatoes (optional) with the mixture. Cover the peppers and tomatoes with their caps.


12.  Heat the olive oil in a pot which is just large enough to take all of the stuffed vegetables. 


13.  Sauté the remaining tomato for a minute or two. Add the dill and hot water. Place the stuffed vegetables tightly in the pot. They should stand upright.  Cook for 20-25 minutes on medium-low heat. Check cooking time by inserting a fork in the zucchini and peppers.


14.  There should be an inch of liquid left when fully cooked. You can pour this sauce over the stuffed vegetables when you serve.


15.  Serve hot with yogurt or vegan yogurt.

 

NOTES:  I find the smaller and thinner green Italian bell peppers tastier than the larger red, yellow and green bell peppers.  Depending on the size of the peppers you use, you may need more or less soya granules.  The original dish is made with ground beef, veal or lamb. It turned out amazingly well with soya granules.  

 

 

 


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