Today I present to you two vegan recipes – stuffed tomatoes and peppers and sauerkraut with rice, since I had some rice left over from the first dish.
I hope you’ll like my method and try both of them at home!
3 bell peppers
3 tomatoes, medium to large
2 carrots, medium
1 cup Аrborio rice
3-4 cloves garlic
Fresh or dried mint
Fresh or dried dill
3 tbsp olive oil
1 tsp vegetarian paste
1 small box of raisins (or ½ cup)
Wash the tomatoes.
Cut the top of each veggie and save it. Wash the peppers inside and out and clean the seeds. Set aside.
Heat up the oil and sautee the onion. After it turns translucent, add the rice and let it fry for a while.
In the meantime, scoop out the meat from the tomatoes and chop it.
Add to the rice and add 1.5 cup of water, the vegetarian paste and raisins. Turn the heat down and let it simmer for 15-20 minutes.
Add the fresh or dried herbs and start stuffing the peppers and tomatoes and arrange in a baking dish.
Peel the carrots and potatoes, toss in some olive oil and salt and pepper and fill up the empty spots in the baking dish.
Add some olive oil – just a few drops on top of each stuffed veggie and put the tops over. Bake until cooked, for about 25 minutes at 375F.
I had some rice leftover, so I made another traditional Bulgarian dish, which we usually have at Christmas. Since fermented veggies are very good for your health, I always have a package of sauerkraut in my fridge.
I add the rice to the sauerkraut, mix in some paprika and add more raisins and 2 tbsp of olive oil and bake it until the rice is ready.