Easy Vegan Yemista: Authentic Greek Stuffed Tomatoes with Rice & Potatoes

hace 3 semanas

Craving a taste of the Mediterranean? As tomato season peaks, there’s no better way to celebrate nature's bounty than with a classic, heartwarming Greek dish: Yemista. These incredibly flavorful stuffed tomatoes, traditionally known as Yemista (or Gemista), are a staple in Greek homes and a true delight. Imagine juicy, ripe tomatoes brimming with a fragrant rice and herb filling, baked alongside tender Yukon Gold potatoes. It’s a complete meal that bursts with fresh flavors and wholesome goodness!

This recipe, inspired by a cherished family cookbook, brings you the authentic taste of Greece with a delicious vegan twist. It's designed to be simple to follow, ensuring a delightful culinary experience even for those new to Greek cooking. Many who have tried it describe it as "divine culinary creations" and say it "looks amazing!" Get ready to make a dish that feels like a warm hug from the Mediterranean sun.

What is Yemista?

Yemista (pronounced yeh-mee-STA) translates to "stuffed" in Greek. While often referring to stuffed tomatoes, it can also include bell peppers, zucchini, or even eggplants, all filled with a savory rice mixture. This version focuses on the beloved stuffed tomatoes and potatoes, a comforting and naturally dairy-free and egg-free meal that's perfect for a summer lunch or a cozy family dinner. Since it's primarily rice and vegetables, it's also naturally gluten-free.

Why You'll Love This Vegan Greek Stuffed Tomato Recipe

Authentic Flavor: Experience the rich, herbaceous taste of traditional Greek cuisine.
Perfect for Tomato Season: Utilizes ripe, juicy summer tomatoes at their peak freshness.
Hearty & Wholesome: A filling and nutritious meal, packed with vegetables and rice.
Naturally Vegan & Gluten-Free: Ideal for various dietary preferences without compromising on taste.
Family Favorite: A dish that brings back childhood memories for many and is sure to become a new favorite for yours.

Ingredients

Here’s what you'll need to create this amazing Yemista:

6-8 large, ripe tomatoes (beefsteak or similar)
2-3 medium Yukon Gold potatoes, peeled and cut into wedges
1/2 cup uncooked long-grain rice (such as basmati)
1 large onion, finely chopped
2-3 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 tablespoon fresh dill, chopped
1 tablespoon tomato paste
1/2 cup water or vegetable broth
1/4 cup extra virgin olive oil, plus extra for drizzling
Salt and black pepper to taste

Equipment

Large baking dish
Sharp knife
Spoon
Large bowl

Instructions: How to Make Vegan Greek Stuffed Tomatoes (Yemista)

Making authentic Yemista is simpler than you think! Follow these steps for a delicious meal:

Prepare the Tomatoes: Wash the tomatoes and carefully slice off the tops (reserving them for lids). Using a spoon, gently scoop out the pulp and seeds from each tomato. Place the pulp in a bowl and chop it finely. Set the hollowed-out tomato shells aside.
Prepare the Filling: In a large bowl, combine the uncooked rice, chopped onion, minced garlic, chopped parsley, mint, dill, tomato paste, chopped tomato pulp, and half of the extra virgin olive oil. Season generously with salt and black pepper. Mix everything thoroughly until well combined.
Stuff the Tomatoes: Carefully spoon the rice mixture into each hollowed-out tomato shell, filling them about two-thirds full to allow space for the rice to expand during cooking. Place the reserved tomato tops back on as lids.
Arrange and Bake: Arrange the stuffed tomatoes snugly in a large baking dish. Nestle the potato wedges in between the tomatoes. Pour the remaining extra virgin olive oil and vegetable broth (or water) into the bottom of the baking dish.
Cook: Preheat your oven to 350°F (175°C). Cover the baking dish with foil and bake for 1 hour. Remove the foil and continue baking for another 30-45 minutes, or until the tomatoes are tender, the rice is cooked through, and the potatoes are golden and soft.
Serve: Let the Yemista rest for 10-15 minutes before serving. This allows the flavors to meld beautifully. Serve warm and enjoy!

Variations and Adaptations

This versatile Yemista recipe can be easily adapted to suit your taste or what you have on hand:

Mixed Vegetables: Don't limit yourself to just tomatoes! You can also stuff bell peppers, zucchini, or small eggplants with the same rice filling.
Add Legumes: For extra protein and heartiness, consider adding 1/2 cup of cooked chickpeas or lentils to the rice filling.
Oil-Free Option: For a lighter version, reduce the amount of olive oil or omit it entirely, replacing it with more vegetable broth in the baking dish.
Spicy Kick: A pinch of red pepper flakes in the filling can add a subtle warmth.
Fresh Herbs: Experiment with other fresh herbs like oregano or basil for a different aromatic profile.

Tips for the Perfect Yemista

Choose Ripe Tomatoes: The key to delicious Yemista is using very ripe, juicy tomatoes. They will soften beautifully and infuse the rice with their flavor.
Don't Overfill: Leave some space in the tomatoes for the rice to expand as it cooks. Overfilling can lead to undercooked rice or bursting tomatoes.
Golden Potatoes: For extra crispy potatoes, you can give them a head start by boiling them for 10-15 minutes before adding them to the baking dish. You can also turn them halfway through baking for even browning.
Batch Cooking: Yemista tastes even better the next day! It's a great dish for meal prepping or feeding a crowd. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Ready to try this delicious Yemista recipe? This "divine culinary creation" is sure to become a new favorite in your kitchen. Share your culinary creations with the abillion community and let us know how your Yemista turned out!

Explore more delicious vegan and plant-based recipes on abillion:

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Next-Level Creamy Vegan Orzo – Another Mediterranean-inspired hearty meal.
Easy Homemade Vegan Falafel Bowl with Charred Eggplant & Tahini – Discover more vibrant Middle Eastern and Mediterranean dishes.
Easy Creamy Vegan Roasted Vegetable Farfalle Pasta (Dairy-Free Weeknight Meal) – Perfect for incorporating more roasted veggies.
Hearty Mushroom Soup – A comforting classic for any season.

Image Gallery

Fresh, ripe tomatoes and Yukon Gold potatoes ready for stuffing in a baking dish, highlighting vibrant colors. A close-up of hollowed-out tomatoes filled with a fragrant rice and herb mixture. Stuffed tomatoes with their tops replaced, nestled among potato wedges in a baking dish, ready for the oven. The baked Yemista dish, showing perfectly cooked, tender tomatoes and golden-brown potatoes fresh out of the oven. A portion of Yemista served on a plate, showcasing the flavorful rice filling and the tender, roasted potatoes.