Vegan Egyptian Mashi | Cooking With Jade

Vegan Egyptian Mashi

2 MINS READ
Vegan Egyptian Mashi
Chef Jade_ VEGAN EGYPTIAN MASHI

VEGAN EGYPTIAN MASHI

Prep Time 30 minutes
Cook Time 1 hour
Cuisine Egyptian
Servings 4

Equipment

  • Dutch oven or Large pot
  • Knife
  • Spoon
  • Cutting board
  • Baking dish or casserole dish

Ingredients
  

  • 8 small to medium-sized vegetables for stuffing such as zucchini, eggplant, bell peppers, or tomatoes
  • 1 cup short-grain rice
  • 1/2 cup cooked lentils
  • 1/2 cup cooked chickpeas
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh dill
  • 1 onion finely chopped
  • 2 cloves of garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Vegetable broth or water for cooking

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Prepare the vegetables by cutting off the tops and hollowing them out, leaving a cavity for the stuffing. Save the scooped-out flesh for later use.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent.
  • Add the reserved vegetable flesh to the pot and cook for a few minutes until it softens.
  • Add the rice, lentils, chickpeas, tomato paste, parsley, mint, dill, ground cumin, ground coriander, paprika, salt, and pepper to the pot. Stir well to combine all the ingredients and cook for a few minutes.
  • Stuff the hollowed-out vegetables with the rice mixture, filling them about 3/4 full. Place them in a baking dish or casserole dish.
  • Pour vegetable broth or water into the baking dish until it reaches about halfway up the sides of the stuffed vegetables.
  • Cover the dish with foil and bake in the preheated oven for 45 minutes to 1 hour, or until the vegetables are tender and the rice is cooked.
  • Remove the foil and continue baking for another 10 minutes to allow the tops to brown slightly.
  • Once cooked, remove from the oven and let it cool for a few minutes before serving.
  • Serve the vegan Egyptian Mashi as a main course or as a side dish with your favorite sauce or dip.

Notes

NUTRITIONAL FACTS:
Calories: 300 | Total Fat: 6g | Total Carbohydrates: 54g | Dietary Fiber: 10g | Protein: 10g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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