This recipe for vegan petits farcis, or small stuffed vegetables, is wonderful as an appetizer or a vegetarian main dish served alongside a salad, soup or crusty bread. Although you can make this recipe with any small stuffing vegetables, the stuffed round zucchini are definitely a highlight. Be sure to nab some if you see them at a farmer’s market!
These round zucchini, also called eight-ball zucchini, were clearly made for stuffing. Not only are they so darn cute, stuffed round zucchini also have an interesting nutty flavour somewhere between a regular zucchini and a pumpkin.
Since the weather started getting hot I’ve been on the lookout for eight-ball zucchini at every market I frequent. I finally spied them at an organic market the other day and was practically giddy with excitement. I’ve had in mind to do a vegan petits farcis recipe for a while and now it’s finally my chance!
Petits farcis is a dish from southern France consisting of a variety of tiny stuffed vegetables. The vegetables you use are up to you with round zucchini, peppers, onions, eggplant and tomatoes being the most common I’ve seen in recipes. Whichever ones you choose, look for the smallest ones you can find.
The filling for petits farcis generally consists of sausage or pork, milk-soaked bread and herbs, although there are as many variations as there are chefs. For my vegan petits farcis I’ve replaced the meat with lentils and mushrooms and added carrot for a bit of colour.
The size of your vegetables will determine weather you’ll want to serve this as a starter or a main dish. In my case, my veggies were a little on the large side for petits farcis so it worked better as a main dish for 3 people served with a salad and bread. If you manage to get your hands on very small veggies, you’ll want to buy 8 to 10 of them rather than the 6 I used for this recipe.
More Stuffed Veggie Recipes:
This recipe for vegan petits farcis, or small stuffed vegetables, is wonderful as an appetizer or a vegetarian main dish served alongside a salad, soup or crusty bread.
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 2 small red onions
- 2 small bell peppers
- 2 small round zucchini
- 3 cloves of garlic, minced
- 300 grams (10.5 oz) button mushrooms, diced
- 1 carrot, diced
- 2 teaspoons smoked paprika
- 2 teaspoons marjoram
- 1 teaspoon thyme
- 1 ½ cups (300 grams) cooked lentils
- ½ cup (120 ml) tomato sauce
- 1 teaspoon salt, plus more to sprinkle in the veggies
- A few grinds of pepper
- Preheat the oven to 200°C (400°F).
- Cut the tops off the veggies and carefully scoop out the flesh with a spoon. Chop the onion and zucchini insides.
- Heat a pan over medium-high heat and add the chopped onion insides, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped zucchini insides. Cook until the carrot is tender and the liquid has evaporated.
- Add the paprika and herbs and sautee for a few seconds to release the flavours. Add the lentils, tomato sauce, salt and pepper and cook for a couple more minutes to allow the flavours to meld.
- Sprinkle the insides of the veggies with a bit of salt and pepper and stuff with the filling. Place them in a baking dish and put their tops back on. Bake for 45 – 60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil.
- Let cool for a couple of minutes before serving.
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