Vegan Greek Style Stuffed Tomato Recipe
- 6 large tomatoes
- 6 large peppers
- 4 large potatoes peeled and cut into 6 slices each
- 2 tsp ketchup
- 2 tsp tomato paste
- 1 1/4 cup olive oil
- 1 finely chopped medium onion
- 1 1/2 cup rice
- 2/3 cup chopped parsley
- 2 teaspoon mint (optional)
How to Prepare Greek Vegan Stuffed Tomatoes:
Preheat the oven to 350 degrees Fahrenheit.
Slice the top of the peppers off and clean out the seeds. Set the caps aside for later.
Slice a piece from the top of each tomato and remove the pulp with a teaspoon. Save the caps and the pulp and set aside.
Blend the pulp until thin and add the tomato paste and ketchup and stir to make a sauce.
In a skillet, heat up half of the olive oil and saute the onions on high heat until soft. Add the tomato sauce mixture,salt and pepper to the skillet and boil it for 10 minutes.
Turn down the heat and remove 1/3 of the mixture and set aside.
Add the rice, parsley and mint (optional) to the skillet and mix well.
Arrange tomatoes and peppers in a baking pan. Put a touch of olive oil inside and on the outsides of the tomatoes and peppers. Add the rice mixture to each tomato and pepper about 3/4 the way up and cover them with the caps.
Spread the tomatoes and peppers throughout the pan and add the potatoes between them. Pour the remaining tomato mixture over the potatoes, and then pour the olive oil on top of that. Season the whole pan with salt and pepper and it’s ready to go in the oven.
Cook on 350 degrees for approximately 1 hour and 45 minutes. Add water to pan occasionally if all the juices have been absorbed.
This post was written by GreekBoston.com
Greek Roast Chicken and Potatoes
- 2 clove(s) of garlic
- 80 ml olive oil
- 1 chicken bouillon cube
- 1 tablespoon(s) oregano, dry
- 3 tablespoon(s) honey
- 3 tablespoon(s) mustard, mild
- 5-6 sprig(s) thyme, fresh, only the leaves
- lemon juice, of 2-3 lemons
- lemon zest, of 2-3 lemons
- 1 1/2 kilo potatoes
- 1 chicken
- Beat the garlic, olive oil, bouillon cube, oregano, honey, mustard, fresh thyme, lemon zest and lemon juice in a food processor or with a mortar and pestle. Set the marinade aside until needed.
- Peel the potatoes, cut them in to wedges and transfer to a clay pot.
- Add 1/3 of the marinade and mix to coat.
- Add the chicken to the clay pot over the potatoes.
- Add the remaining 2/3 of the marinade and spread it evenly all over the chicken.
- Cover clay pot and refrigerate for 12-24 hours.
- When ready to cook, preheat oven to 180* C (350* F) Fan.
- Roast for 1 ½ hours with the clay pot covered.
- Then, remove the lid, lower temperature to 170* C (338* F) and roast for another hour.
- When ready, remove from oven and allow the chicken to rest for 15 minutes before cutting in to pieces and serving.
Greek Roast Leg of Lamb With Oven-Roasted Potatoes
It’s hard to imagine a holiday or feast day without the traditional roast leg of lamb in a Greek household. Accompanied by heaps of delicious oven-roasted potatoes, it’s a classic Greek dish that is beloved by many.
When planning how large a leg of lamb to order, you should figure on 1 pound of meat (uncooked) per person. Smaller legs are tastier and yield more tender roasts so opt for two smaller legs rather than an overly large one. Estimate 20 to 25 minutes of roasting time per pound of meat.
Marinating the leg of lamb in the refrigerator for at least 1 to 2 hours before roasting yields an excellent flavor.
- 1 (9-pound) bone-in leg of lamb (trimmed of excess fat)
- 5 pounds yellow potatoes (peeled and cut into wedges)
- For the Marinade:
- 3/4 cup olive oil
- 2 lemons (juiced)
- 4 cloves garlic (smashed)
- 2 sprigs of rosemary (leaves stripped from stem)
- 2 tablespoons coarse salt
- 1 teaspoon black pepper (freshly ground)
- For the Potatoes:
- 1/4 cup olive oil (for drizzling)
- Pinch salt
- Pinch black pepper (freshly ground)
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 2 lemons (juiced)
- Optional: sprinkle of salt
Steps to make it
Note: while there are multiple steps to this roast leg of lamb recipe, it is broken down into workable sections to help you better plan for preparation and cooking.
Make the Marinade
- Gather the ingredients.
- Add 3/4 cup olive oil, juice of 2 lemons, garlic, fresh rosemary leaves, 2 tablespoons salt, and 1 teaspoon pepper to a blender or food processor and process until smooth. The marinade should be thick in consistency so it doesn’t run off the meat while cooking and forms a bit of a crust.
- Place the meat in a large roasting pan. Brush a thick layer of marinade on covering as much meat as possible. Refrigerate until ready to roast.
Prepare the Potatoes
- Gather the ingredients and heat the oven to 425F.
- Add the potatoes to a large bowl. Drizzle with 1/4 cup olive oil and then season with a pinch of salt and pepper. Add the garlic powder, oregano, and dried rosemary and toss the potatoes well to cover.
- Place the potatoes in the bottom of the roasting pan and make a well in the center. Lay the leg of lamb on top of the potatoes.
Roast the Lamb
- Roast at 425 F for 20 minutes uncovered. Lower the temperature to 350 F and continue to roast uncovered.
- Be sure to baste the potatoes and the lamb with pan juices while they are cooking.
- A 9-pound leg will take approximately 3 hours to cook, but it’s best to use a reliable meat thermometer to gauge doneness because ovens tend to vary. Remove the lamb from the oven when a thermometer inserted into the meatiest part of the leg reaches 155 F.
- Remove the leg of lamb to a platter, cover, and allow it to rest for at least 15 minutes before slicing.
- While the lamb is resting, you can increase the heat of the oven to a low broil setting and give the potatoes a little extra color if needed. Otherwise, remove the potatoes to a platter, give them a squeeze of lemon and a sprinkle of salt and then serve with the sliced lamb.