Greek Stuffed Vegetables
2 large onions, diced, divided
2 garlic cloves, diced
1 tablespoon olive oil
2 cups regular or long grain rice
1 vegan bouillon cube
4 cups water, divided
1 large eggplant. halved lengthwise
1 large tomato, halved lengthwise
1 green pepper, halved lengthwise
1 zucchini, halved lengthwise
1 large potato, halved lengthwise
1 (15 ounce) can tomato puree
1 (6 ounce) can tomato paste
salt and pepper, to taste
oregano, to taste
1 bay leaf
1. Prepare rice. Sauté 1 diced onion and diced garlic cloves in oil until lightly brown. Put in rice and 2 cups water and veggie bouillon. Cook for 5 minutes.
2. For veggies, cut the tops off the vegetables and with a spoon and knife, carve the insides out (exactly like carving a pumpkin). You can sauté the inside of the veggies with the garlic/onion and cook with the rice.
3. Place all carved veggies on baking sheet. Once rice is halfway cooked (5-10 minutes), still a little crunchy, spoon it into the carved veggies and place then in a large pot (top up, grouped tightly together).
4. Pour in the tomato puree, paste and 2 cups water. Add seasonings. Cover pot and cook over a low flame until vegetables are tender (a fork can pierce them easily) Approx. 15-20 minutes. '