A comforting plant-based twist on a beloved Maltese classic, these vegan stuffed marrows celebrate traditional flavours with a modern, compassionate approach. Tender marrows are filled with creamy arborio rice, hearty red kidney beans, rich tomato kunserva, and fragrant spices, then baked to perfection with a golden plant-based topping. This dish is wholesome, satisfying, and deeply rooted in Mediterranean home cooking — perfect for family lunches, gatherings, or a nourishing mid-week meal.
Prepare the marrows Start the filling Build the flavour Add the body Cook the rice Finish the filling Stuff & bake Bake Serve with:
Crispy roasted potatoes
A fresh Maltese salad
Crusty bread to soak up the sauce
Even better the next day 🌱
Ingredients
Instructions
Cut the marrows in half lengthwise and gently scoop out the flesh, leaving a sturdy shell. Finely chop the removed flesh and set aside.
Heat a drizzle of olive oil in a pan over medium heat. Sauté the chopped onion until soft and translucent.
Add the cumin seeds, smoked paprika, curry powder, and oregano. Stir for 30 seconds until fragrant.
Mix in the chopped marrow flesh, kidney beans, kunserva, and tomato pieces. Season with salt and pepper.
Stir in the arborio rice and add enough water to just cover the mixture. Simmer gently, stirring occasionally, until the rice is about 70–80% cooked and the mixture is thick.
Remove from heat and stir in nutritional yeast and half of the grated Parveggio.
Preheat the oven to 180°C. Arrange the marrows in a baking dish and generously fill them with the mixture. Sprinkle the remaining Parveggio on top.
Cover loosely with foil and bake for 35–40 minutes, removing the foil for the last 10 minutes to allow a golden top.Notes
