Vegan Stifado

Vegan Stifado is a hearty Greek dish featuring tender, marinated vegetables simmered in a rich tomato and red wine sauce, perfect for a cozy meal. This plant-based version captures the essence of traditional stifado while being entirely meat-free.

Ingredients

• Red onion - 1 large, sliced
• Garlic - 3 cloves, minced
• Carrots - 2 medium, sliced
• Mushrooms - 200 grams, quartered
• Eggplant - 1 medium, cubed
• Bell pepper - 1 medium, chopped
• Canned diced tomatoes - 400 grams
• Red wine - 150 ml
• Vegetable broth - 100 ml
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Bay leaves - 2
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large oven-safe pot, heat the olive oil over medium heat. Add the sliced red onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the sliced carrots, quartered mushrooms, cubed eggplant, and chopped bell pepper. Cook for about 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
5. Pour in the canned diced tomatoes, red wine, and vegetable broth. Stir in the dried oregano, cinnamon, bay leaves, salt, and black pepper.
6. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
7. Bake for 30-35 minutes, or until the vegetables are tender and the sauce has thickened.
8. Remove the pot from the oven, discard the bay leaves, and adjust seasoning if necessary.
9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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