Ingredients you need for your Vegan Gyuvech
- 400-500 g of potatoes
- 1 can ratatouille or djuvec/gyuvech vegetables
- black pepper
- 1 spoon paprika powder
- 1 pinch of smoked paprika
- 1 cup of water
If you are not using canned ratatouille or djuvec vegetables
- 1 small eggplant
- 1 small zucchini
- 1 red pepper
- 1 handful of green beans
- 1 handful of okra (optional)
- 1 small carrot
- 1 clove of garlic
- 1 onion
- 1 cup of finely chopped tomatoes
- some salt
Gyuvech (clay pot) is the common name of traditional meals of the Balkan cuisine which by themselves are type of stew of meat or vegetables, but can be vegan meal as well.
The gyuvech dish is the name of a traditional fireproof clay cookware with a cover and is used for cooking stewed or baked meals. I love cooking in my Bulgarian clay pot but the clay pot that i have is really very big, so sometimes it’s not worth it for just few servings. But I recently bought a smaller ones which makes just a portion each.
In a similar version such meal exists in the cuisines of other countries, for example in the Hungarian cuisine – goulash, in the Bosnian and the Croatian cuisine – djuvec which is cooked with rice.
In the Bulgarian cuisine there are many different types of stews or stewed meals with or without meat which are similar to hotchpotch but have other names, for example tchomlek, kebap or stew.
To me as a Bulgarian the vegan gyuvech is a favorite main dish. I often make it with a pre-cooked canned veggies, which contains all vegetables needed. If I have a homemade can is always better than the one from the store… Honestly, even tins of the type ratatouille, which can be found anywhere here in Germany and are of good quality, are just perfect when cooked with potatoes and with some traditional spices and it becomes an incredibly delicious vegan gyuvech.
Before you buy and steam all vegetables, look around for already preserved ones in a can or jar and you’ll save lots of time and vegetable cutting.