Vegan Turkish‑Style Braised Zucchini & Rice
Turkish‑Style Braised Zucchini is a beloved home‑cooked dish, traditionally made with fresh vegetables simmered slowly in olive oil and tomato until tender and deeply flavoured. This fully vegan version keeps all the warmth and comfort of the original: soft zucchini, fluffy rice, and rich savoury sauce, finished with a dollop of creamy plant‑based yoghurt, fresh herbs, and bright lemon. It is light yet satisfying, healthy, and captures the essence of classic Anatolian cooking with zero animal products.
Shared by gergela
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 3 medium zucchini, cut into thick half‑moons or chunks
- ½ cup long‑grain rice, rinsed well.. 1 small onion, finely diced
- 2 garlic cloves, sliced
- 2 ripe tomatoes, chopped, or ½ cup passata
- 2 tbsp extra virgin olive oil,, 1 tsp sweet paprika,, ½ tsp ground cumin
- Salt and black pepper to taste,, 1.5 cups vegetable stock or warm water
- Fresh parsley or dill, chopped
- To serve: lemon wedges, vegan yoghurt, dried mint or oregano
👩🍳 Instructions
- 1
Sauté aromatics: Heat olive oil in a wide pot over medium heat. Fry onion until soft, add garlic and cook for 1 minute until fragrant.
- 2
Build flavour: Stir in tomatoes, paprika, cumin, salt, and pepper; cook for 3–4 minutes until the sauce thickens slightly.
- 3
Add zucchini & rice: Toss in zucchini and rinsed rice; stir gently to coat in the tomato mixture.
- 4
Simmer: Pour in stock or water. Bring to a gentle boil, then cover, reduce heat to low, and cook for 20–25 minutes until the rice is tender and liquid is mostly absorbed — it should stay slightly saucy, not dry.
- 5
Finish: Turn off heat, scatter with fresh herbs, and let rest covered for 5 minutes.
- 6
Serve: Ladle into bowls, top with a spoonful of vegan yoghurt, a sprinkle of dried mint, and plenty of fresh lemon juice.