Greek Stuffed Vegetables

Ingredients (use vegan versions):

• 1 large eggplant
• 1 large slicing tomato
• 1 green pepper
• 1 zucchini
• 2 large onions
• 1 large potato
• 1 can tomato puree
• 1 small can tomato paste
• 2 cups regular or long grain rice
• 1 vegan bouillon cube
• 2 fresh garlic cloves
• 2 cups of water for rice, 2 cups for veggies
• your choice of seasoning (salt, pepper, oregano, bay leaf - be creative etc.)
• tablespoon olive oil

Directions:

Prepare rice: Sauté one diced onion and diced garlic cloves till lightly brown Put in rice and 2 cups water and veggie bouillon. Cook for 5 min (while you prepare Veggies.)

Prepare Vegetables: Cut the tops off of 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.

If the eggplant or zucchini are too big cut in half and carve both sides. Be careful to place the bottom in place and not to make any holes in the side. The onion can be a little tricky but worth it if you get it right!!!

Once rice is halfway cooked (5-10 min) - still a little crunchy. Spoon it into the carved veggies and place then in a large pot (top up, grouped tightly together)

Pour in the tomato puree, paste and two cups water. Add seasonings. Cover pot and cook over a low flame till vegetables are tender (a fork can pierce them easily) Approx. 15 - 20 min