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Stuffed zucchini flowers

Stuffed Flowers Cyprus Vegan Guide

Stuffed zucchini flowers

Stuffed Flowers Cyprus Vegan Guide

Gluten FreeNut Free - This recipe does not contain any nuts Nut FreeSugar Free - this recipe is created without any added sugarSoya Free

 

DIFICULTY

35′

PREPARATION TIME

30′

COOKING TIME

4

PORTIONS

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Ingredients

  • 50ml olive oil
  • 1 onion chopped
  • 1 cup mushrooms diced
  • 1 cup eggplant diced
  • 1 cup carrots diced
  • 1 garlic clove chopped
  • Salt to taste
  • Pepper to taste
  • 1 tsp onion powder

  • 1 tbsp dry peppermint 
  • 50ml tomato juice
  • 1 tbsp tomato paste
  • 100ml water
  • 1 cup rice (carolina)
  • 50ml lemon juice (Papafilippou Pure Juice)
  • Approximately 60 zucchini flowers 
  • 300ml water for the cooking

Instructions

Stuffed zucchini flowers

In a pan sauté the chopped onion with the olive oil until soften. Add the rest of the veggies to the pan and cook for a few minutes. Add the rest of the ingredients except the 300ml water.

Remove the mixture from the stove and let it cool well. Stuff the flowers with the mixture, put the in a pan and add the 300ml water.

Place a plate on top of the flowers so the flowers are always under the water and cook with the lit on in medium heat for 25-30 minutes. Served hot or cold, with salad and tahini sauce!

Enjoy!

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