347
5 interesting recipes of stuffed vegetables without meat
We offer 5 interesting recipes of vegetarian stuffed vegetables that will delight you and your pet. Try to cook vegetarian stuffed vegetables are very tasty and you can experiment endlessly.
1. Stuffed peppers Stuffed peppers — this is probably the classic version. Try to diversify a traditional recipe and cook the stuffed vegetables. Pepper, aged in vegetarian spirit, will pleasantly surprise you. Taste and palatability it is as good as its meat counterpart! Ingredients:
Carrots and celery cut into thin wedges, and onions — semirings. Fry the vegetables in heated pan in vegetable oil for several minutes. Tomatoes grind in a blender, puree. Bulgarian pepper remove the core and seeds. Parsley leaves finely chopped and mix with zazharkoy. Stems to be postponed. Put the garlic, passed through the press. Season with salt and pepper. Peppers to stuff vegetables. Lay the peppers in a casserole or pan with a deep bottom. Pour the tomato puree. If liquids are not enough, then pour some water. Put on medium heat and bring to boil. Put the parsley and coriander. Necessary salt. Reduce the heat to a minimum. Cover the container with a lid and cook the peppers for half an hour, periodically checking not to over-boil if the gravy. If it will not be enough to dissolve 3-4 tablespoons of tomato paste in a glass of water and pour into the pan with a small amount of coriander. Serve the pepper sauce in which it was stewed.
2. Stuffed eggplant is Another favorite of many option — it is stuffed eggplant. For this recipe, choose small fruits, to make it easier to cook and eat. This dish is a valuable source of vegetable protein, so the energy boost is provided. Ingredients:
Eggplant wash and dry with paper towel. Cut in half lengthwise and carefully remove the pulp so that there is "boats" with thick walls. Beans have to drain the fluid. Add walnuts, cilantro, garlic and grind in a blender, puree. Season with salt and pepper. Put the stuffing into the eggplant halves and pour each of them a teaspoon of vegetable oil. On a baking sheet for baking pour a little vegetable oil and water. Salt. To put eggplant. Cook them in a preheated 180 degree oven for 25 minutes. The pulp extracted from the eggplant, finely chopped. Onions cut into small cubes. Fry them in a pan until Golden brown. Season with salt and pepper. Add the nutmeg. Ready eggplant spread on plates. Put the browned vegetables. If desired, sprinkle eggplant with fresh herbs, chopped nuts or pomegranate seeds.
3. Potatoes stuffed Potatoes is a delicious and hearty dish, especially if it is stuffed. You can serve it as a side dish to meat. By the way, potatoes are very good for the body and removes excess fluid. Ingredients:
Potatoes thoroughly washed. Clean it is not necessary. Whole boil until tender in slightly salted water. Onion cut into medium cubes and fry until Golden brown. Add the sliced mushrooms and cook on medium heat for 7-8 minutes, stirring occasionally. Hot potatoes neatly cut into halves. Teaspoon gently remove the middle so that there is "cups" with thick walls. The extracted pulp is mashed with a fork and mix with onion-mushroom dressing. Season with salt and pepper. Add marjoram. Stuff the resulting mass of the potato halves. Watered each of them with vegetable oil. Spread on a baking sheet that is also pre-lubricated. Bake in a preheated 180 degree oven for 20 minutes. Before serving the potatoes you can sprinkle finely chopped greens.
4. Stuffed zucchini Zucchini stuffed with rice and vegetables, would be a great option easy and nutritious spring or summer dinner. As a side dish this dish is perfect with fish. Ingredients:
Boil the rice until tender. Onion cut into medium cubes, carrots grate on a coarse grater. Sauté the vegetables in a well heated pan, greased with vegetable oil. Zucchini cut lengthwise into halves and remove the middle with seeds. Cooked rice mixed with vegetable zazharkoy. Season skip through the press garlic and ground sweet paprika. Salt. Add the cumin and turmeric. Stuffing mix thoroughly and stuff the zucchini halves with it. Every pour vegetable oil. And lay on a baking sheet with high sides. Bake in a preheated 180 degree oven for 20-25 minutes. The first 10 minutes to roast the zucchini under the foil.
5. Meatless stuffed Cabbage rolls can also be prepared in the best vegetarian traditions. Instead of meat filling sounds great in this dish the mushrooms. You can use like mushrooms, and oyster mushrooms or other mushrooms to taste. Ingredients:
Boil the rice until tender. Onion cut into medium cubes, and mushrooms as desired. To make zazharku of vegetables in vegetable oil. Salted cucumbers to grate on a coarse grater, pour the liquid into a separate bowl. Cabbage leaves, blanch in boiling salted water for 5-7 minutes. From parsley to cut the stems, and the leaves are finely chopped. Boiled rice mixed with onion duxelles, pickled cucumbers and parsley. Season with Cayenne pepper and salt. Wrap the stuffing in cabbage leaves. Lay cabbage rolls in a deep frying pan or saucepan with a thick bottom. Tomato paste diluted in one liter of warm water. Add the liquid from the cucumbers and sugar to taste. You can also optionally add the garlic, passed through the press. Pour the resulting sauce over the cabbage rolls. Put them on medium heat and bring to a boil. Put the parsley stalks. Reduce the heat to low, cover and cook for 20-25 minutes.published by P. S. And remember, only by changing their consumption — together we change the world! ©
Source: kitchenmag.ru/posts/2302-pyat-vegetarianskih-retseptov-farshirovannyh-ovoschey
1. Stuffed peppers Stuffed peppers — this is probably the classic version. Try to diversify a traditional recipe and cook the stuffed vegetables. Pepper, aged in vegetarian spirit, will pleasantly surprise you. Taste and palatability it is as good as its meat counterpart! Ingredients:
- Large bell pepper (red or yellow)4 PCs.
- Large bulb pieces лук2
- Морковь4 PCs.
- Сельдерей4 stem
- Петрушка1 beam
- Чеснок2-3 cloves
- Canned tomatoes (in juice)1 jar (400 g)
- Ground кориандр1 tsp.
- , Listo taste
- Ground black perespa taste
- Vegetable massoglia frying
Carrots and celery cut into thin wedges, and onions — semirings. Fry the vegetables in heated pan in vegetable oil for several minutes. Tomatoes grind in a blender, puree. Bulgarian pepper remove the core and seeds. Parsley leaves finely chopped and mix with zazharkoy. Stems to be postponed. Put the garlic, passed through the press. Season with salt and pepper. Peppers to stuff vegetables. Lay the peppers in a casserole or pan with a deep bottom. Pour the tomato puree. If liquids are not enough, then pour some water. Put on medium heat and bring to boil. Put the parsley and coriander. Necessary salt. Reduce the heat to a minimum. Cover the container with a lid and cook the peppers for half an hour, periodically checking not to over-boil if the gravy. If it will not be enough to dissolve 3-4 tablespoons of tomato paste in a glass of water and pour into the pan with a small amount of coriander. Serve the pepper sauce in which it was stewed.
2. Stuffed eggplant is Another favorite of many option — it is stuffed eggplant. For this recipe, choose small fruits, to make it easier to cook and eat. This dish is a valuable source of vegetable protein, so the energy boost is provided. Ingredients:
- Small eggplant (15-17 cm in length)4 EA.
- Large bulb pieces лук2
- Canned red beans in its own соку1 Bank (400 g)
- Peeled walnuts орехи100 g
- Fresh кинза1 beam
- Чеснок4 cloves
- Ground nutmeg arehna the tip of a knife
- , Listo taste
- Ground black perespa taste
- Vegetable масло4 tsp + for frying and for baking
Eggplant wash and dry with paper towel. Cut in half lengthwise and carefully remove the pulp so that there is "boats" with thick walls. Beans have to drain the fluid. Add walnuts, cilantro, garlic and grind in a blender, puree. Season with salt and pepper. Put the stuffing into the eggplant halves and pour each of them a teaspoon of vegetable oil. On a baking sheet for baking pour a little vegetable oil and water. Salt. To put eggplant. Cook them in a preheated 180 degree oven for 25 minutes. The pulp extracted from the eggplant, finely chopped. Onions cut into small cubes. Fry them in a pan until Golden brown. Season with salt and pepper. Add the nutmeg. Ready eggplant spread on plates. Put the browned vegetables. If desired, sprinkle eggplant with fresh herbs, chopped nuts or pomegranate seeds.
3. Potatoes stuffed Potatoes is a delicious and hearty dish, especially if it is stuffed. You can serve it as a side dish to meat. By the way, potatoes are very good for the body and removes excess fluid. Ingredients:
- Major young картофель4 PCs.
- Fresh шампиньоны300 g
- Large bulb pieces лук1
- Vegetable, makopo taste
- Dried майоран1 tsp.
- , Listo taste
- Ground black perespa taste
Potatoes thoroughly washed. Clean it is not necessary. Whole boil until tender in slightly salted water. Onion cut into medium cubes and fry until Golden brown. Add the sliced mushrooms and cook on medium heat for 7-8 minutes, stirring occasionally. Hot potatoes neatly cut into halves. Teaspoon gently remove the middle so that there is "cups" with thick walls. The extracted pulp is mashed with a fork and mix with onion-mushroom dressing. Season with salt and pepper. Add marjoram. Stuff the resulting mass of the potato halves. Watered each of them with vegetable oil. Spread on a baking sheet that is also pre-lubricated. Bake in a preheated 180 degree oven for 20 minutes. Before serving the potatoes you can sprinkle finely chopped greens.
4. Stuffed zucchini Zucchini stuffed with rice and vegetables, would be a great option easy and nutritious spring or summer dinner. As a side dish this dish is perfect with fish. Ingredients:
- Small zucchini (no more than 20 cm in length)4 EA.
- Large bulb pieces лук2
- Морковь2 PCs.
- Рис100 g
- Чеснок4 cloves
- Ground sweet паприка1 tsp.
- Куркума0,5 tsp.
- Serapo taste
- , Listo taste
- Vegetable, makopo taste
Boil the rice until tender. Onion cut into medium cubes, carrots grate on a coarse grater. Sauté the vegetables in a well heated pan, greased with vegetable oil. Zucchini cut lengthwise into halves and remove the middle with seeds. Cooked rice mixed with vegetable zazharkoy. Season skip through the press garlic and ground sweet paprika. Salt. Add the cumin and turmeric. Stuffing mix thoroughly and stuff the zucchini halves with it. Every pour vegetable oil. And lay on a baking sheet with high sides. Bake in a preheated 180 degree oven for 20-25 minutes. The first 10 minutes to roast the zucchini under the foil.
5. Meatless stuffed Cabbage rolls can also be prepared in the best vegetarian traditions. Instead of meat filling sounds great in this dish the mushrooms. You can use like mushrooms, and oyster mushrooms or other mushrooms to taste. Ingredients:
- Large leaves white капусты6 PCs.
- Рис120 g
- Fresh шампиньоны250 g
- Average salt огурцы2 PCs.
- Large bulb pieces лук2
- Fresh петрушка1 beam
- Tomato паста4 tablespoons
- Perico Cayenne to taste
- , Listo taste
- Sharpo, to taste
- Vegetable, makopo taste
Boil the rice until tender. Onion cut into medium cubes, and mushrooms as desired. To make zazharku of vegetables in vegetable oil. Salted cucumbers to grate on a coarse grater, pour the liquid into a separate bowl. Cabbage leaves, blanch in boiling salted water for 5-7 minutes. From parsley to cut the stems, and the leaves are finely chopped. Boiled rice mixed with onion duxelles, pickled cucumbers and parsley. Season with Cayenne pepper and salt. Wrap the stuffing in cabbage leaves. Lay cabbage rolls in a deep frying pan or saucepan with a thick bottom. Tomato paste diluted in one liter of warm water. Add the liquid from the cucumbers and sugar to taste. You can also optionally add the garlic, passed through the press. Pour the resulting sauce over the cabbage rolls. Put them on medium heat and bring to a boil. Put the parsley stalks. Reduce the heat to low, cover and cook for 20-25 minutes.published by P. S. And remember, only by changing their consumption — together we change the world! ©
Source: kitchenmag.ru/posts/2302-pyat-vegetarianskih-retseptov-farshirovannyh-ovoschey
