Yakityak's Stuffed Vegetables

This is a combination of several Sephardi stuffed vegetable recipes, made possible by the advent of a fake meat that actually stands up to real cooking and has the texture of real meat. Normally it is not possible to mix milk and meat products in the same dish, so two varieties of stuffed vegetable recipes have been developed in Jewish cuisine: dairy-based and meat based. Here I use both feta and the fake meat to combine both flavors, which is a novel experience for the Jewish cook, at least at this point in time.


I know the instructions look long, but this is actually an easy recipe that comes together pretty quickly, at least in terms of prep time. (It has a long baking time, however.) Don't be put off by the wall of text.



Wash and cut the ends off the zucchini. Using an apple corer, gouge out the centers of the zucchini, leaving the skins intact like canoes. Halve and seed the bell pepper(s). Cut each half again into quarters, and if the peppers are large, reduce the size once more time with another cut to create your vegetable "boat". Carefully cut the top and bottom off the onion, leaving as much onion as you can while still removing the brown parts. Carefully cut the onion once in half, slicing from one cut end to the other. Remove the smallest center sections of the two onion halves, and then carefully disassemble the rest of the onion, layer by layer. You are creating little "boats" to stuff out of each layer. Arrange all of these vegetables into two 9X13 pans, cavity side up.


Preheat the oven to 350 F.


Beat the eggs thoroughly in a small bowl. In a large bowl, combine the following:


Mix thoroughly to create the stuffing. With a fork, fill each vegetable "boat" level with the stuffing. On the larger onion halves, it is acceptable to fill them so they are not level, and this variation allows you to completely use the stuffing up if there is some variation in the size of your vegetables.


In a separate bowl, empty one can of sauce and dilute with one cup of water. Mix well and drizzle over a single 9X13 pan of stuffed vegetables. Repeat for the second 9X13 pan with the second can of sauce and another cup of water.


Place uncovered in the 350 F oven and bake for 1 and a half hours. Check at the hour mark to make sure there is still enough liquid in the pans. If not, add more water.