• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Flexitarian
  • Recipes
    • Recipes by Course
    • Recipes by Ingredient
    • Recipe Collections
    • RECIPES BY DIET
    • Seasonal Food
  • Shopping List
  • MY BOOK
    • My Cookbook: Less Meat, More Plants
    • DOWNLOAD a FREE Preview Copy
  • Flexitarian
    • The Flexitarian Diet
    • Why Go Flexitarian?
      • Meat & Health
      • Meat & The Environment
      • Animal Welfare
    • Tips & Hints
      • How To Cook Veggie
      • Cooking With Less Meat
      • Beginners’ Guides
      • Do It Yourself Recipes
      • How To Cook Without A Recipe
      • Left Over Recipes
  • Eco Living
    • Health & Nutrition
    • Green Living
    • Eating Out
    • Fighting Food Waste
    • Competition
    • Eco Travel
    • Fitness
    • Grow Your Own
    • Gift Guides
    • Product Reviews
    • Cookbook Reviews
  • ABOUT
    • CONTACT ME
    • In the News
    • Privacy Policy
  • SHOP
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
The Flexitarian Logo

The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

  • Recipes
    • Recipes by Course
    • Recipes by Ingredient
    • Recipe Collections
    • RECIPES BY DIET
    • Seasonal Food
  • Shopping List
  • MY BOOK
    • My Cookbook: Less Meat, More Plants
    • DOWNLOAD a FREE Preview Copy
  • Flexitarian
    • The Flexitarian Diet
    • Why Go Flexitarian?
      • Meat & Health
      • Meat & The Environment
      • Animal Welfare
    • Tips & Hints
      • How To Cook Veggie
      • Cooking With Less Meat
      • Beginners’ Guides
      • Do It Yourself Recipes
      • How To Cook Without A Recipe
      • Left Over Recipes
  • Eco Living
    • Health & Nutrition
    • Green Living
    • Eating Out
    • Fighting Food Waste
    • Competition
    • Eco Travel
    • Fitness
    • Grow Your Own
    • Gift Guides
    • Product Reviews
    • Cookbook Reviews
  • ABOUT
    • CONTACT ME
    • In the News
    • Privacy Policy
  • SHOP
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
The Flexitarian » Recipe » Georgian Ajapsandali [vegan] from Hello Fresh

Georgian Ajapsandali [vegan] from Hello Fresh

3.50 from 2 votes

Jump to Recipe Print Recipe

This Georgian Ajapsandali from Hello Fresh is a vibrant and flavourful vegan dish, packed with tender aubergines, peppers, and tomatoes. Slow-cooked with aromatic spices, it creates a rich, hearty stew that’s both comforting and nutritious. Traditionally enjoyed in Georgia, this dish showcases the bold flavours of the region while remaining simple and wholesome. Serve it with bulgur wheat for a delicious and satisfying plant-based meal.

Georgian Ajapsandali [vegan] from Hello Fresh

Ajapsandali: A Flavourful Georgian Vegetable Stew

Make the best of summer vegetables with this vegan Georgian Ajapsandali recipe from Hello Fresh. Similar to the French ratatouille, this is a really tasty traditional stew made with a lot of herbs and garlic and served here with some nutty bulgur wheat for extra texture.

While the aubergines are roasting in the oven, you can prepare the bulgur wheat and the rest of the vegetable stew on the stove. This ajapsandali comes together with added walnuts, basil, parsley and coriander. Delicious and really healthy!

If you need to adapt the quantities or would like to see pictures of the step-by-step method please visit the recipe page on the Hello Fresh’s website.

Like many other dishes from Hello Fresh, this recipe is available from the Hello Fresh recipe bank, a collection of tried and tested HelloFresh recipes that anyone can access for free.

The ingredient list of each recipe designed around Hello Fresh pre-proportioned boxes but you can easily adapt the quantities.

I always enjoy Hello Fresh recipes.  Most of the dishes are quite straightforward and can be prepared in 6 steps or less, like this vegetarian Lentil Vegetable Hotpot that I made last year.

There is so much inspiration in this Hello Fresh recipe hub and I was really impressed by the collection of world cuisine recipes available including a vegetarian and vegan section as well as a best-of selection of their more popular recipes. I have found some fantastic dinner ideas there that the whole family can enjoy together.

Disclaimer:  this post is sponsored by Hello Fresh. The recipe was reproduced from their website. All thoughts and opinions are my own.


Jump to Recipe Print Recipe

How to make this Georgian Ajapsandali 

Ingredients needed:

To make this ajapsandali recipe you will need:

  • aubergines
  • red onion
  • red pepper
  • green pepper
  • vine tomatoes
  • shallots
  • garlic
  • green chilli
  • sugar
  • tomato puree
  • bulgur wheat
  • vegetable stock powder
  • basil
  • coriander
  • flat leaf parsley
  • walnuts
  • salt & pepper
  • olive oil

Step 1: Roast the vegetables

Preheat oven to 200C/fan 180C/gas 6. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into 2cm [0.8 inches] pieces. Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in one layer and roast on the top shelf of your oven until soft and golden, 15-20 mins.

Step 2: Cook the bulgur wheat

Heat a drizzle of oil in a large saucepan on medium heat and add the shallot, then stir in the tomato purée and bulgur wheat. Add half the stock powder and 250ml of water [8.45 fl oz / US 1 cup] for the bulgur, stir and bring to the boil. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Step 3: Cook the tomato base

Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the onion and a pinch of salt and cook, stirring occasionally, until soft , 3-4 mins. Stir in the garlic, peppers and a pinch of chilli and cook for another minute.

Next, stir in the tomato, 150ml of water [2/3 cup], remaining stock powder and sugar. Pop a lid on the pan and lower the heat to medium-low. Leave to simmer until thick and tomatoey with the peppers just soft

Step 4: Combine and serve the Ajapsandali

Roughly chop the basil, parsley and coriander (stalks and all). Roughly chop the walnuts. Stir the walnuts and half the herbs through the bulgur. Season to taste with salt and pepper if needed. Stir the roasted aubergine and remaining herbs through the stew. Season to taste with salt and pepper. Serve the bulgur in bowls topped with the Ajapsandali – finish with a sprinkling of chilli if liked. Enjoy!

Ajapsandali: Nutritional Benefits

Beyond its delicious taste, Ajapsandali offers a wealth of nutritional benefits:

  • Low in Calories: Perfect for those watching their calorie intake.
  • Rich in Fiber: Promotes digestive health and helps maintain a feeling of fullness.
  • Packed with Vitamins: Especially high in vitamins A, C, and K from the variety of vegetables.
  • Good Source of Minerals: Provides essential minerals like potassium and magnesium.
  • Antioxidant-Rich: The combination of vegetables offers a range of antioxidants.

I hope you enjoy this Georgian Ajapsandali recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Georgian Ajapsandali [vegan] from Hello Fresh | The Flexitarian

Georgian Ajapsandali [vegan] from Hello Fresh

Make the best of summer vegetables with this vegan Georgian Ajapsandali recipe from Hello Fresh. This is a really tasty traditional stew made with a lot of herbs and garlic and served here with some nutty bulgur wheat for extra texture.
3.50 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Family Meals, Rice & Grains
Cuisine Georgian
Servings 4 people
Calories 414 kcal

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 2 medium aubergines
  • 2 red onion
  • 2 red pepper
  • 2 green pepper
  • 4 vine tomatoes
  • 2 shallots
  • 4 garlic cloves
  • 1 green chilli
  • 2 tsp sugar
  • 2 Tbsp tomato puree
  • 200 g bulgur wheat
  • 2 tsp vegetable stock powder
  • 20 g bunch of basil
  • 20 g bunch of coriander
  • 20 g bunch of flat leaf parsley
  • 50 g walnuts
  • salt & pepper
  • olive oil
(Switch on to prevent your screen from going dark)

Instructions
 

  • Preheat oven to 200C/fan 180C/gas 6. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into 2cm [0.8 inches] pieces. Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in one layer and roast on the top shelf of your oven until soft and golden, 15-20 mins.
    2 medium aubergines
  • Halve, peel and finely slice the shallot. and the red onion. Peel and grate the garlic (or use a garlic press). Halve the peppers and discard the cores and seeds. Chop into roughly 2cm [0.8 inches] pieces. Chop the vine tomato into roughly 2cm [0.8 inches] pieces. Halve the chilli lengthways, remove the seeds then finely chop.
    2 red onion, 2 red pepper, 2 green pepper, 4 vine tomatoes, 2 shallots, 4 garlic cloves, 1 green chilli
  • Heat a drizzle of oil in a large saucepan on medium heat and add the shallot. Cook, stirring, until softened, 2-3 mins, then stir in the tomato purée and bulgur wheat. Add half the stock powder and 250ml of water [8.45 fl oz / US 1 cup] for the bulgur, stir and bring to the boil. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
    2 Tbsp tomato puree, olive oil, 200 g bulgur wheat
  • Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. When hot, add the onion and a pinch of salt and cook, stirring occasionally, until soft , 3-4 mins. Stir in the garlic, peppers and a pinch of chilli (go easy on the chilli – you can add more later!) and cook for another minute.
  • Next, stir in the tomato, 150ml of water [2/3 cup], remaining stock powder and sugar. Pop a lid on the pan and lower the heat to medium-low. Leave to simmer until thick and tomatoey with the peppers just soft, 5-6 mins. TIP: The stew should have some texture to it; we don't want mush!
    2 tsp sugar
  • Roughly chop the basil, parsley and coriander (stalks and all). Roughly chop the walnuts. Stir the walnuts and half the herbs through the bulgur. Season to taste with salt and pepper if needed. Stir the roasted aubergine and remaining herbs through the stew. Season to taste with salt and pepper. Ajapsandali done! Serve the bulgur in bowls topped with the Ajapsandali – finish with a sprinkling of chilli if liked. Enjoy!
    20 g bunch of basil, 20 g bunch of coriander, 20 g bunch of flat leaf parsley, 50 g walnuts, salt & pepper

Nutrition

Calories: 414kcalCarbohydrates: 76gProtein: 14gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 331mgPotassium: 1480mgFiber: 23gSugar: 22gVitamin A: 3211IUVitamin C: 154mgCalcium: 98mgIron: 3mg
Keyword ajapsandali

Find this recipe online:

Georgian Ajapsandali [vegan] from Hello Fresh

https://theflexitarian.co.uk/recipe-items/georgian-ajapsandali-vegan-from-hello-fresh/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

  • WIN a Veggie Box from Hello Fresh – 12 Days of Christmas Competition Day 5
  • Lentil Vegetable Hotpot from Hello Fresh [vegetarian]
  • Roasted Butternut Squash Salad with Bulgur Wheat and Lentil [vegan]
  • Smoky Grain Salad [vegetarian]
  • Tofu & Spinach Peanut Butter Stew [vegan]
Print Friendly, PDF & Email

Recipe July 31, 2020 · Created by: The Flexitarian 2 Comments

Previous Post: « Veggie Pret’s Vegan Bakery
Next Post: Watermelon & Halloumi Salad »

Reader Interactions

3.50 from 2 votes (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate This Recipe




Comments

  1. Jake says

    December 3, 2023 at 9:57 am

    2 stars
    Recipe amounts seem wrong, 4 bell peppers, 2 eggplants, 4 tomatoes and 2 onions in a single fry pan is whack. Halve all of the vegetables to get a reasonable recipe.
    There’s sugar in the ingredients list, but not used in the instructions.
    Eggplants probably need a bit more time in the oven.
    Need more stock (I used 2 cups instead of 1) in the bulgur wheat, too dry otherwise.
    Tasted alright in the end, nothing amazing, but not bad.

    Reply
    • theflexitarian says

      December 3, 2023 at 12:24 pm

      Hi Jake, thanks for your comments. The recipe amounts are correct for 4 people. As per the method, the sugar goes at step 5 with the stock and the water and the total amount of water is 1 cup at Step 3 and 2/3 cup at Step 5. Hope this helps. Annabelle

      Reply

Primary Sidebar

* GET MY COOKBOOK *

Available from:
UK/IR
Blackwells
Amazon UK

US/CAN
Amazon
Barnes & Noble
Bookshop.org
Additional Retailers

Hello, I am Annabelle!

Welcome to The Flexitarian.
I am passionate about food and the environment.
I hope my vegan and vegetarian recipes and eco tips will inspire you to embrace "more of" a plant-based diet and green lifestyle.
More About Me …

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Newsletter


* FREE E-BOOK *


LATEST RECIPES

Falafel Salad

Vegetarian Philly Cheesesteak

Vegetarian Cobb Salad

Broccoli Pasta with Miso Butter


* SPONSORED LINKS *

PromFormal

OUR ECO BOUTIQUE


Footer

The Flexitarian

Less Meat, More Plants

  • Amazon
  • Facebook
  • Goodreads
  • Instagram
  • Pinterest
  • Threads
  • TikTok
  • YouTube

Newsletter


* SPONSORED LINKS *

PromFormal

MY COOKBOOK

Copyright © 2025 · The Flexitarian · Privacy Policy

Georgian Ajapsandali [vegan] from Hello Fresh | The Flexitarian

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.