Vegetable Güveç Recipe

Name: Vegetable Güveç Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 serving
Ingredients: 6 medium tomatoes; 6 baby new potatoes; 4 small aubergines (eggplants); 2 medium onions; 1 red pepper; 1 green pepper; 180 grams chestnut mushrooms; 4 cloves garlic; 30 grams kaşar or Cheddar cheese; 2 teaspoons tomato paste; 1 teaspoon chilli flakes; 1 teaspoon sweet paprika; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; ½ teaspoon cumin seeds; ½ teaspoon coriander seeds; 3 tablespoons olive oil; salt & pepper; 1 tablespoon fresh parsley

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
2
Calories
520 kcal
Course
Main Course
Cuisine
Turkish

Vegetable Güveç Recipe

Griffin Roy

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This traditional Turkish vegetable güveç recipe is packed with healthy seasonal vegetables. Make it into a vegan stew by leaving out the cheese. Enjoy the vegetable ğüveç on its own or serve it with a side dish of bulgur pilaf or rice pilaf.

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Ingredients

Servings

6 medium tomatoes (4 roughly chopped, 2 halved)
6 baby new potatoes (washed, halved)
4 small aubergines (eggplants) (chopped into bite-sized chunks)
2 medium onions (peeled & cut into half moons)
1 red pepper (deseeded & cut into strips)
1 green pepper (deseeded & cut into strips)
180 grams chestnut mushrooms (halved or quartered)
4 cloves garlic (peeled, crushed & chopped)
30 grams kaşar or Cheddar cheese (optional)
2 teaspoons tomato paste (or red pepper paste)
1 teaspoon chilli flakes (optional)
1 teaspoon sweet paprika
1 teaspoon dried thyme (or oregano)
1 teaspoon dried rosemary
½ teaspoon cumin seeds (crushed)
½ teaspoon coriander seeds (crushed)
3 tablespoons olive oil (for cooking)
salt & pepper (to season)
1 tablespoon fresh parsley (to garnish)

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Instructions

First of all, boil your potatoes until al dente. Remove from the heat and drain.
Meanwhile, preheat your oven to 220 degrees Celsius and add your olive oil to frying pan.
Heat over a medium heat and add your onions and peppers. Sauté for a few minutes until the onions start to sweat.
Now add your aubergine and stir them round then coat them in the oil and season with salt and ground black pepper.
After a couple of minutes, as your aubergines start to colour, add your mushrooms and stir them into the vegetable mixture.
Let them cook through for a couple of minutes before adding your chopped tomatoes. Keep the halved tomatoes to one side for now.
Meanwhile, dissolve your tomato paste or pepper paste in a half mug of hot water (around 150 millilitres)
Add your herbs and spices to your vegetables and stir to mix.
Now take your güveç pots and divide the vegetable mixture between the two.
Arrange the potaotes in the pot and add your halved tomaotes to the top.
Pour the watered down tomato paste over the top of each casserole and drizzle generously with olive oil.
Place in the centre of your hot oven for 20 minutes.
If you are using a grated cheese topping, sprinkle this over the top a couple of minutes before the end of cooking.
Remove your vegetable güveç from the oven and garnish with freshly chopped parsley and some hot red pepper flakes if you want some extra spice.
Serve in the güveç pot on a heat proof mat.

Notes

For reference, our shallow güveç pots hold approximately 700 millilitres.
There are no hard and fast rules for quantities in your vegetable güveç. If you want more liquid, feel free to add more water and tomato paste mixture.
Your vegetable güveç can also contain different vegetable ingredients, depending on the season.
As with all of our recipes, calorie count is approximate for our vegetable güveç. Cheese is included. If you want to reduce the calorie content, you can swap some of the olive oil for extra tomato sauce.