Ingredients you need for your Vegan Gyuvech
- 400-500 g of potatoes
- 1 can ratatouille or djuvec/gyuvech vegetables
- salt
- 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.
How to prepare the Gyuvech
VEGAN GYUVECH (BULGARIAN CLAY POT)
Ingredients
- 400-500 gr potatoes
- 1 jar djuvec vegetables or ratatouille
- Salt
- black pepper
- 1 cup Water
If you want to use fresh vegetables you will need
- 1 eggplant small
- 1 zucchini small
- 1 red pepper
- 1 handful green beans
- 1 handful okra optional
- 1 carrot
- 1 clove garlic
- 1 onion
- 1 cup fresh tomatoes chopped or canned
- Salt
Instructions
- If you want to use fresh vegetables, finely chop all vegetables. Steam the onion and the garlic in a little oil, add all vegetables without the tomatoes. Stir until the vegetables soften. Add the tomatoes and add salt according to your taste. This amount is enough for two servings. If you’re using a can - skip this step.
- Peel and cut the potatoes. Put them in a deep fireproof cookware (better in a clay pot or tajin).
- Pour the canned (steamed) vegetables and water. Add salt, black and red pepper and put in the oven for about 30 minutes or until the potatoes are completely ready.
2 comments
What is the oven temperature for cooking the stew??
Hi Mary Ann, sorry for that. The temperature should be 180-190 C degrees but it depends on the type of clay pot you are using as some clay pots do not allow that high temperature.