WFPB Greek Gemistá

Here's a WFPB version of a Greek traditional dish I cooked this weekend. I hope you like it!

Ingredients:
– 4 bell peppers
– 4 tomatoes
– 2 onions
– 1 eggplant
– 1 carrot
– 4 garlic cloves
– 100g tempeh
– 3 sweet potatoes
– 600ml water
– 150ml tomato paste
– 350g whole grain rice

• 1 bunch parsley
• 1 bunch mint

• ¼ bunch dill

• 1 ½ tsp cinnamon

• 1 tsp turmeric

• 1 tsp pepper

• 2 tsp date syrup

• 1 tsp Dr Greger’s Savory blend

Instructions:
– Cut off the tops of the onions to create a lid.
– Scoop out the inside of the onions with a spoon, leaving 3-4 outer layers intact, and place them in a baking dish.
– Finely chop the onion flesh, put it in a bowl, and set aside.
– Cut a lid from each tomato, scoop out the tomato flesh with a spoon and place it in a bowl. Put the tomatoes in the baking dish.
– Cut the tops off the bell peppers, remove the seeds, and place the peppers in the baking dish.
– Finely chop the inside of the eggplant, salt it, and let it sit for 30 minutes to remove bitterness. (optional)
– Sauté the chopped onions.
– Finely chop the garlic, tempeh, and carrot, and add them to the pan.
– Add the pepper, turmeric, cinnamon, and stir with a wooden spoon until the vegetables caramelize.
– Add the rice and sauté for 5 minutes until the liquid evaporates and the rice is slightly toasted.
– Add the tomato paste and sauté.
– Pour in 400ml water and cook for 15 minutes.
– Add the tomato flesh, date syrup, and mix. Cook for 10 more minutes.
– Finely chop the parsley, mint, and dill, add them to the pan, and mix.
– Fill the vegetables with the stuffing up to ¾ full to prevent the rice from overflowing while cooking, then cover with their "lids".
– Any leftover stuffing can go into the baking dish.
– Pour the remaining water into the baking dish.
– Cover the dish with aluminum foil, transfer to the oven, and bake for 60 minutes at 180°C (fan).
– Remove the foil and bake for another 10–20 minutes until the liquids evaporate and the vegetables get a nice color.
– Take out of the oven and let cool slightly.