Ghiveci Vegan
Ghiveci is a beloved classic dish from Moldova and the Balkan region. This fully vegan version keeps all its authentic homestyle flavor: a colorful mix of fresh vegetables slowly simmered until tender in a rich, savory tomato‑infused broth with aromatic herbs. It contains no meat, dairy, or animal products at all — hearty, wholesome, and delicious as a main meal or side dish.
Shared by kouro
Time
55 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Main Vegetables:
- 1 medium cauliflower, cut into small florets
- 2 medium potatoes, peeled and cubed
- 1 medium carrot, sliced or diced
- 1 red or yellow bell pepper, chopped
- 100g fresh or frozen green peas
- 2 large ripe tomatoes, chopped (or 1 cup crushed tomatoes)
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- #Seasoning & Sauce:
- 2 tbsp neutral cooking oil
- 1 tbsp tomato paste
- 1 cup vegetable stock
- 1 tsp coconut sugar or sugar (to balance tomato acidity)
- 1 tsp dried thyme
- ½ tsp ground black pepper
- Salt to taste
- Fresh parsley or dill for garnish
👩🍳 Instructions
- 1
Sauté aromatics: Heat oil in a large pot or deep pan. Sauté the onion until soft and translucent, then add garlic and cook for 30 seconds — do not burn.
- 2
Cook firm vegetables: Add carrot and potato cubes; stir and cook for 3–4 minutes. Stir in the tomato paste and mix well.
- 3
Combine remaining ingredients: Add cauliflower, bell pepper, and fresh/crushed tomatoes. Pour in the vegetable stock, then add sugar, thyme, pepper, and salt. Stir gently to combine.
- 4
Simmer slowly: Bring to a gentle boil, lower heat to low, cover, and simmer for 20–25 minutes until the vegetables are almost tender.
- 5
Add peas: Stir in the green peas and cook for another 5 minutes only — this keeps them bright green and crisp‑tender. Taste and adjust seasoning if needed.
- 6
Serve: Garnish generously with fresh parsley or dill. Enjoy warm, best served alongside Mămăligă (polenta) or fresh crusty bread.