Vegan Đuveč
Đuveč is a hearty, colourful staple dish from Serbian and Balkan home cooking, traditionally baked slowly to let all the fresh vegetables and rice absorb rich, savoury flavours. This fully vegan version keeps every bit of its authentic character: tender rice, sweet peppers, juicy tomatoes, and soft vegetables coated in a lightly spiced tomato base, baked until perfectly melded and golden at the edges. It is naturally plant‑based, nourishing, and satisfying — delicious as a main meal, side dish, or part of a larger spread, and tastes even better when served warm with crusty bread or pickles.
Shared by nomia
Time
65 min
Serves
5
Difficulty
easy
🛒 Ingredients
- 1 cup (200g) long‑grain white rice, rinsed well
- 2 medium onions, finely diced
- 2–3 garlic cloves, minced
- 2 large bell peppers (red, yellow, or mixed), diced
- 1 medium eggplant or zucchini, diced (optional, traditional addition)
- 2 medium carrots, diced
- 3–4 ripe tomatoes, chopped (or 1 can / 400g crushed tomatoes)
- ½ cup fresh or frozen green peas
- 3 tbsp sunflower oil or olive oil
- 2 tbsp tomato paste
- 1 tsp sweet paprika
- ½ tsp dried thyme or oregano
- 2 cups (480ml) vegetable stock
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
👩🍳 Instructions
- 1
Preheat & prep: Preheat oven to 200°C / 400°F. Have all vegetables chopped and rice rinsed and drained.
- 2
Sauté the base: Heat oil in a large pan or oven‑safe pot over medium heat. Add onions and cook until soft and translucent. Stir in garlic, cook for 30 seconds until fragrant, then add tomato paste and paprika — cook for 1 minute to release their flavour.
- 3
Combine ingredients: Add carrots, peppers, eggplant/zucchini, and tomatoes. Cook for 5 minutes until slightly softened. Stir in the rinsed rice, peas, herbs, salt, and pepper. Mix well to coat everything evenly.
- 4
Bake: Pour in the vegetable stock — it should just cover the mixture. Transfer everything into a baking dish if needed, cover tightly with a lid or foil. Bake for 25 minutes, then remove the cover and bake for another 15–20 minutes until the rice is tender, liquid is absorbed, and the top is lightly golden
- 5
Rest & serve: Let it sit for 10 minutes before serving — this helps the flavours settle. Garnish generously with fresh parsley and enjoy warm.