Vegan Stuffed Veggies In Tomato Sauce Recipe

Posted on
 You might have figured out by now how much we enjoy stuffed food in the Lebanese Cuisine Vegan Stuffed Veggies in Tomato Sauce Recipe

You might have figured out by now how much we enjoy stuffed food in the Lebanese Cuisine. I can name a long list of our dishes that require stuffing. Grape Leaves and Cabbage are not the only one.

Stuffed Zucchini, for example, comes in the form of various dishes, be it cooked in Yogurt or in Tomato Sauce or in the Lemony Sauce of Stuffed Grape Leaves.

And they are all yummy!

This dish today is culturally known us Mehshi Qate’h, which translation is mainly an indicative insinuation of meatless dish for Lent.

In a clearer way, it pretty much nicknames the culinary preparation of various vegetables stuffed with Vegan filling.

Basically and traditionally, it is composed of Zucchinis, Eggplants and Green Pepper, in their smallest sizes. The stuffing is a mixture of rice, tomato, onion, and parsley, seasoned with dry mint, white pepper, salt & pepper, and fragrantly enhanced with lemon juice and olive oil. Adopted from Easy Lebanese Recipes.

Servings 5
Prep Time 30 minutes
Cook Time 1h 5 minutes


Veggies to Stuff

1 Kg Eggplant very small; halved
1 Kg Green Zucchini very small; halved
2 Green pepper (small) halved

For the Stuffing

1/2 cup Rice washed and sieved
400 gr Tomatoes in can cut small
2 Onions (medium)
1 bunch Fresh parsley Chopped finely
1 tsp Pepper
1/2 tsp dry mint
1/2 tsp White Pepper
1/2 tsp Salt
1/2 cup Lemon juice
1 tsp olive oil
200 gr Tomatoe sauce


  1. Mix well all the stuffing ingredients.Stuff 3/4 of each vegetable with the mixture. Arrange them in a deep stew pan.
  2. In a small bowl, pour the liquid of the mixture through a sieve, and mix it with the tomato sauce.
  3. Pour the tomato sauce over the stuffed veggie to saturation. Add water if necessary. Place the casserole over high heat, with a heavy plate over the vegetables to hold them still.
  4. NOTE: I usually use a dessert plate and hold it still with a half cup of water on its top center.
  5. Bring to a boil then lower the heat and leave it to simmer for 1h.


  1. Serve hot at once, or leave it to cool well then serve.
  2. If you are receiving guests, remove carefully each veggie and place it one by one on a deep serving plate, preferably a glass one. Use your creativity to arrange them in an appealing way.
  3. For instance, have the stuffed green peppers on both sides of the plate, the eggplants in the center and the zucchini surrounding these.
    Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *