Brown Girl Vegan

Category: Middle Eastern

  • Vegan Arayes (Meat Stuffed Pitas)

    Vegan Arayes (Meat Stuffed Pitas)

    These fluffy pitas stuffed with a vegan ‘meat’ filling and paired with a yogurt sauce is addictive and a delicious snack for any time!

    Arayes are popular middle-eastern street food consisting of fluffy pitas stuffed with a spiced meat mixture, then grilled or baked until crispy on the outside and juicy on the inside – they are similar to other dishes like sfiha (meat pies) and lahmacun (thin meat-topped flatbreads). The filling is typically made with ground meat, mixed with onions, garlic, parsley, and a blend of warm spices like cumin, paprika and 7-spice.

    They’re popular in Lebanese, Palestinian, and Syrian cuisines, but you’ll also find variations across the region. In Palestine, arayes are often grilled over charcoal, giving them a smoky flavor, or baked in traditional taboon ovens.

    This vegan version uses TVP (Textured Vegetable Protein) for a tasty meat-like alternative blended with aromatics, parsley and ground spices. You can pair Arayes with a yogurt based dip, tahini or my creamy silky smooth hummus recipe.

    Ingredients You Need

    • fresh pita bread – fresh ones make for the crispiest arayes!
    • TVP (textured vegetable protein) – you can also substitute this with a plant based lamb or beef mince of your choice. I use soy chunks, rehydrate them and blend them to make my own TVP.
    • aromatics – white onion, tomato, green chili, garlic
    • fresh herbs – parsley or coriander
    • ground spices – lebanese 7 spice blend, smoked paprika, coriander, cumin and cinnamon powder
    • corn starch – to bind the mixture

    Allium free substitutions: Omit white onion and garlic. Substitute with a pinch of hing.

    Gluten free substitutions: Use gluten free pitas.

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    Vegan Arayes (Meat Stuffed Pitas)

    These fluffy pitas stuffed with a vegan 'meat' filling and paired with a yogurt sauce is addictive and a delicious snack for any time!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course
    Cuisine: Lebanese, Middle East, Palestinian
    Keyword: high protein, pita pockets

    Ingredients

    • 4 fresh pitas
    • 2 cups dry TVP or soy chunks
    • 1/4 white onion
    • 1 medium tomato
    • 1 green chili
    • 2 cloves garlic
    • 1 cup parsley or coriander
    • 1 tbsp Lebanese 7 spice
    • 1 tsp smoked paprika
    • 1/2 tsp coriander
    • 1/4 tsp cinnamon powder
    • 1/2 tsp cumin powder
    • 1 lime
    • 1.5 tbsp corn starch
    • olive oil for frying

    Yogurt Dip

    • 2 stalks spring onions only white part with a little bit of green
    • 1 tsp garlic powder
    • 1/2 tsp lime juice
    • 1 cup plant based / dairy free greek yogurt
    • 1/2 tsp salt

    Instructions

    • Soak TVP or soy chunks in 5 minutes in hot water. Drain excess water. Blend soy chunks into a mince or use TVP as they are.
    • Blend onion, tomato, green chili, garlic and parsley into a paste.
    • Mix TVP with the paste, spices and corn starch until you get a 'meaty' filling texture.
    • Cut each pita into halves or quarters and gently open the pockets. Stuff them with about 3-4 tbsp of the filling, pressing it down lightly to spread evenly.
    • Brush the outside of each stuffed pita with olive oil. Pan fry for a few minutes on both sides until crispy.
    • Grill – Place on a hot grill for 3 minutes per side until golden brown.
      Bake – Preheat oven to 200C and bake for 10-12 minutes, flipping halfway.
      Air-fry – Air fry at 190C for 8-10 minutes until crispy.
    • Blend the ingredients for the yogurt sauce until smooth and creamy.
    • Serve hot with the yogurt sauce.

  • Vegan Maklouba (Palestinian Flipped Rice)

    Vegan Maklouba (Palestinian Flipped Rice)

    Maklouba – also known as Maqluba or Makloubeh – is a Palestinian layered dish made with rice, protein and fried vegetables for a hearty and fulfilling meal.

    Maklouba is a traditional Levantine dish that is popular across Palestine, Jordan, Syria, Lebanon, and Iraq. It’s often considered the national dish of Palestine – and in this era of resistance, I decided to make this Vegan Maklouba at home. Food sometimes goes beyond culinary satisfaction, and in this case preparing this dish at home is an attempt to ensure Palestinian culture is not erased.

    While this version may not be the most traditional or perfect, it serves as a statement to free Palestine while also spreading awareness of this delicious dish that is served at festivities and communal gatherings.

    ‘Maklouba’ also means ‘upside down’ – this layered one-pot dish has many versions but the main concept is to flip the dish upside down to reveal the layers of rice, protein and vegetables. It also incorporates the use of 7-spice which is an unique spice blend of: coriander, allspice, cumin, cloves, black pepper, cinnamon, and nutmeg. It’s very fragrant and aromatic which is why this dish is one of the most delicious rice dishes ever to exist!

    A big thank you to Waseem for inspiring the steps of this recipe.

    Ingredients You Need

    • plant based protein – you can use any beans like chickpeas, black beans, cannelini beans, butterbeans. Mix that with either tempeh, tofu or plant based meat. I have used a combination of chickpeas and tempeh.
    • vegetables – tomatoes, potatoes, eggplant, cauliflower
    • aromatics – white onion, green chili (optional)
    • spice mix for protein – 7 spice, turmeric, salt, black pepper
    • rice – long grain basmati rice works best for this recipe
    • whole spices – bay leaves, cinnamon, cloves or star anise, cardamom
    • garnish – toasted pine nuts, parsley

    Gluten free substitutions: This recipe is naturally gluten free.

    Allium free substitutions: Omit white onion and you’re good!

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    Vegan Maklouba (Palestinian Flipped Rice)

    Maklouba – also known as Maqluba or Makloubeh – is a Palestinian layered dish made with rice, protein and fried vegetables for a hearty and fulfilling meal.
    Prep Time45 minutes
    Cook Time30 minutes
    Total Time1 hour 15 minutes
    Course: Main Course
    Cuisine: Middle East, Palestinian
    Keyword: chickpeas, rice, tempeh
    Servings: 4

    Ingredients

    • 1/2 can chickpeas
    • 300 g tempeh
    • 2 medium tomatoes
    • 2 medium potatoes
    • 1 large eggplant
    • 1/2 head cauliflower
    • 1.5 tbsp 7-spice
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 1 cup basmati rice
    • 1.5 cups water
    • 2 bay leaves
    • 1 cinnamon stick
    • 4 cloves or 2 star anise
    • 3 cardamom
    • extra virgin olive oil

    Garnish

    • parsley
    • toasted pine nuts

    Instructions

    • Rinse and drain basmati rice 3-4 times until water runs clear. Soak the rice for 30 minutes.
    • Preheat oven to 200C. Slice eggplant, potatoes into thin slices. Break up cauliflower into small florets. Place on baking tray.
    • Drizzle with a generous amount of olive oil and bake for 25-30 minutes, flipping them halfway.
    • Slice tomatoes. Crumble chickpeas and tempeh. Dice onions.
    • Saute onions in olive oil until translucent. Add 7-spice, turmeric, salt and black pepper – saute for a few seconds until spices are cooked. Add in chickpeas and tempeh.
    • Saute until tempeh is cooked. The mixture should be dark brown in colour.
    • Layer tomatoes > eggplant > cauliflower > chickpea & tempeh mixture > potatoes > basmati rice > aromatics > water in a pressure cooker. Remember to spread the ingredients evenly so it cooks evenly.
    • Cover the lid of the pressure cooker and wait for the steam to release from the nozzle. Lower the flame and cook for 15 minutes. Switch off flame and let the dish remain in the heat for 10-15 minutes.
    • If using a regular karge, heavy-bottomed pot, start layering the ingredients and cover the pot with a lid. Cook the Maklouba on low heat for about 20 minutes. Once cooked, remove the pot from the heat and let it sit for about 5 minutes to set.
    • Open the lid, and place a wide serving plate on top. Carefully flip the cooker upside down (it might be quite heavy so you can do it slowly). Gently lift the pot off, and the layers of rice and vegetables should hold their shape.
    • Garnish with toasted pine nuts and fresh parsley.
  • Cauliflower Steak with Roasted Red Pepper Hummus

    Cauliflower Steak with Roasted Red Pepper Hummus

    This delicious cauliflower steak is perfectly baked to a golden crisp & served with creamy roasted red pepper hummus for a balanced dish!

    Roasting and blending vegetables are one of my favourite ways to consume veggies so this cauliflower steak with roasted red pepper hummus is an easy and flavour packed meal you can whip up in under 30 minutes.

    The cauliflower can be cut into thick slices (similar to “steaks”) and roasted to create a hearty and spiced vegetable with a crunchy texture. It’s also one of the most versatile vegetables as it soaks up all the flavour from spices and herbs. Roasted cauliflower has an amazing smoky flavour and brings out the natural sweetness of the vegetable.

    Instead of cauliflower, you could also use other vegetables like broccoli or portobello mushrooms. Alternatively, if you would like to up your protein, you can use tofu or tempeh instead.

    To add some protein and flavour to the cauliflower, we’ll also make a roasted red pepper hummus! It’s made by blending canned chickpeas with tahini, pan roasted red bell pepper, spices and olive oil. You can also add other ingredients like roasted tomatoes or sun dried tomatoes to elevate the flavours.

    You can prepare these ahead and store for a few days as a meal prep option. You can also turn them into a sandwich filling or add them to grain bowls.

    Leftover cauliflower ideas:

    • add them to your sandwich or salad bowl
    • bake them again to crisp up and have them as a snack

    How to use up leftover hummus:

    • use as a salad dressing or a dip
    • transform into a high protein pasta sauce

    Ingredients You Need

    • whole head of cauliflower – you can substitute this with broccoli
    • oil of choice – olive oil as we’ll use them generously
    • dry spices – smoked paprika, cumin, coriander, asafoetida (hing), salt, black pepper
    • chickpeas – you can use fresh or canned
    • red bell pepper – you can also use green bell pepper for a green hummus
    • tahini – get smooth tahini for an ultra creamy hummis
    • acidity – lemon juice
    • ice cubes – to give a super smooth hummus
    • garnish – chopped parsley and pomegranate

    This recipe is 100% gluten free and allium free – just check if the asafoetida you use is gluten free!

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    Cauliflower Steak with Roasted Red Pepper Hummus

    This delicious cauliflower steak is perfectly baked to a golden crisp & served with creamy roasted red pepper hummus for a balanced dish!
    Prep Time5 minutes
    Cook Time25 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Fusion
    Keyword: cauliflower, hummus, roasted red pepper
    Servings: 4

    Ingredients

    Cauliflower Steak

    • 1 head cauliflower about 4 steaks
    • 2 tsp smoked paprika
    • 2 tsp cumin
    • 1 tsp coriander
    • pinch hing
    • 3 tbsp olive oil
    • 1/2 tsp salt
    • 1/4 tsp black pepper

    Roasted Red Pepper Hummus

    • 1 red bell pepper
    • 1 can chickpeas
    • 1/4 cup tahini
    • 4 sundried tomatoes
    • 1 tsp smoked paprika
    • 1 tsp cumin
    • lemon juice
    • 3 tbsp olive oil
    • salt
    • black pepper
    • 3-4 ice cubes
    • 2 tbsp chickpea water to blend

    Garnish

    • chopped parsley
    • pomegranate pearls

    Instructions

    • Preheat oven to to 400°F (200°C).
    • Remove the outer leaves of the cauliflower. Cut the cauliflower into 1 to 1.5-inch thick "steaks" by slicing through the center of the head. You should get about 3-4 steaks, with some florets left behind.
    • Combine spices and olive oil. Place the cauliflower steaks on a baking sheet.
    • Brush one side of the cauli steak with the spice rub. Bake for 25 minutes, flipping them halfway to brush the spice rub on the other side.
    • Roast red bell peppers on a pan. In a food processor, combine chickpeas, roasted red pepper, tahini, spices, lemon juice, olive oil, salt, pepper and ice cubes. Blend until smooth.
    • If the hummus is too thick, add a little chickpea water, 1 tablespoon at a time, until you reach the desired creamy consistency.
    • Spoon a generous amount of the roasted red pepper hummus on a plate and spread it. Place the roasted cauliflower steak on top.
    • Garnish with fresh parsley and pomegranate pearls. Enjoy!

  • Tofu ‘Chicken’ Shawarma Bowl

    Tofu ‘Chicken’ Shawarma Bowl

    This healthy tofu ‘chicken’ shawarma bowl features tender but crispy ‘chicken’ tofu strips, fresh veggies, and a garlicky yogurt sauce. Plant based, gluten free & made in under 30 minutes!

    With the widespread accessibility of falafels, doner kebabs, and hummus, it’s not surprise that most of us have been exposed to Middle Eastern cuisine – though many offer naturally vegan options, most shops don’t offer variety and plant based protein like tofu and tempeh. But fret not, because you can make them at home in just 30 minutes.

    The doner kebab involves roasting seasoned meat on a vertical spit (rotisserie), a method that dates back to the early 19th century in the Ottoman Empire. Shawarma evolved from the Turkish doner kebab, with the key difference being in the seasoning and preparation method.

    Shawarma typically uses a blend of spices, marinated meat, and is served with various toppings like tomatoes, onions, tahini, yogurt sauce and sometimes even dolmas!

    Me having a stuffed pita in Munich (back when I wasn’t vegan!)

    Ingredients You Need

    • aromatics – minced garlic, red onions, garlic powder
    • acidity – lemon juice
    • ground spices – coriander, cumin, cardamom, chili, turmeric
    • condiments – salt, black pepper
    • oil of choice – extra virgin olive oil
    • rice – long grain basmati rice
    • protein – extra firm tofu or tempeh
    • sauce – plant based yogurt (soy or cashew would work best)
    • toppings – cherry tomatoes, lettuce, olives, dolmas (stuffed grape leaves)

    Gluten free substitutions: None! This recipe is 100% naturally gluten free.

    Allium free substitutions: Omit red onions. Substitute minced garlic and garlic powder in tofu marinade and yogurt dressing with a pinch of asafoetida (hing) – ensure it’s gluten free if you’re gluten free.

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    5 from 1 vote

    Tofu ‘Chicken’ Shawarma Bowl

    This healthy tofu 'chicken' shawarma bowl features tender but crispy 'chicken' tofu strips, fresh veggies, and a garlicky yogurt sauce. Plant based, gluten free & made in under 30 minutes!
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Main Course
    Cuisine: Middle East
    Keyword: healthy, rice bowl, tofu recipes
    Servings: 3

    Ingredients

    Tofu 'Chicken' Shawarma

    • 450 g extra firm tofu 2 blocks
    • 2 tsp minced garlic 3 cloves
    • 1 tbsp coriander powder
    • 1/2 tbsp cumin powder
    • 1 tsp cardamom
    • 2 tsp chili powder
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 1 tbsp lemon juice
    • 3-4 tbsp olive oil

    Turmeric Rice

    • 1 cup long grain basmati rice
    • 1.5 cups water
    • 1/2 tsp turmeric
    • 1/2 tsp salt

    Garlicky Yogurt Sauce

    • 1 cup dairy free yogurt
    • 1/2 tsp minced garlic
    • 1 tsp lemon juice
    • 1/2 tsp cumin
    • 1.5 tsp garlic powder
    • 1/4 tsp black pepper
    • 1/2 tsp salt

    Toppings

    • sliced red onions
    • cherry tomatoes
    • cucumbers
    • chopped lettuce
    • olives
    • chopped coriander

    Instructions

    • Wash rice 3-4 times until the water runs clear. Add rice to your pressure cooker or rice cooker. Add water, turmeric and salt. Give that a good mix.
    • If using pressure cooker, close the lid and let the mixture heat up. When you start seeing steam, secure the steam hole with a weight and cook for 10 minutes. Then turn off the flame. Let the rice steam in the heat for 10 minutes.
    • If using rice cooker,
    • Press the tofu to remove excess moisture. Slice them into half horizontally to get thinner slices of tofu.
    • In a medium bowl, whisk together the minced garlic, coriander, cumin, cardamom, chili, black pepper, salt, lemon juice and olive oil.
    • Coat the tofu pieces evenly in the marinade. Airfry at 200C for 15 minutes, flipping them halfway.
    • Once done, slice the tofu blocks thinly to get shawarma-like strips.
    • Mix together the ingredients for the yogurt dressing.
    • Fluff the rice with a fork and set aside. Dice your vegetables for your toppings.
    • Divide the rice into serving bowls. Top the rice with the tofu shawarma strips. Add your vegetables. Drizzle with the yogurt sauce and top with chopped coriander. Serve!
  • Muhammara (Roasted Red Pepper Dip)

    Muhammara (Roasted Red Pepper Dip)

    Muhammara is a sweet, tangy and aromatic roasted red pepper dip from the Middle East, blended with walnuts and breadcrumbs for the perfect texture.

    Muhammara is a sweet & spicy dip originating in Aleppo but now found in many other Middle Eastern regions, made with roasted red bell peppers, walnuts, breadcrumbs, spices and pomegranate molasses.

    I tried this dip first in a Persian Restaurant in Singapore, and was in awe of the vibrant colour and flavour. I was also surprised to find out that it was naturally vegan – once I made it at home, I actually forgot about hummus for abit because this dip was just that unique and good tasting.

    There are some ingredients here that I was not able to access like Aleppo Pepper Flakes so I substituted it with regular chili flakes instead. This recipe can also be made gluten free if you substitute breadcrumbs with a gluten free version!

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    Muhammara (Roasted Red Pepper Dip)

    Muhammara is a sweet, tangy and aromatic roasted red pepper dip from the Middle East, blended with walnuts and breadcrumbs for the perfect texture.
    Prep Time30 minutes
    Cook Time15 minutes
    Total Time45 minutes
    Course: Appetizer
    Cuisine: Middle East
    Keyword: dips
    Servings: 4

    Ingredients

    • 3 large red bell peppers
    • 1/2 cup chopped walnuts
    • 1/3 cup breadcrumbs
    • 3 tbsp extra virgin olive oil
    • 1/2 tsp ground cumin
    • 1 tsp red pepper flakes
    • 1 tsp lime juice
    • 1 tbsp pomegranate molasses
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • splash of water (if necessary)

    Garnish

    • 2 roasted chopped walnuts
    • 1 tbsp pomegranate
    • extra virgin olive oil
    • parsley

    Instructions

    • Preheat oven to 200C. Chop red peppers into half and roast them in the oven for 15 to 20 minutes.
    • Blend all the ingredients required in a food processor. For a more authentic version, you could also use a pestle and mortar.
    • Garnish generously with the ingredients and serve with sourdough, pita or any flatbread!