Three Middle-Eastern Inspired Vegan Recipes

Eating vegan doesn't mean you have to give up amazing food from cuisines around the world. For that reason, here are three Middle-Eastern inspired vegan recipes which are delicious, easy to make and are free of animal products! The falafels make for a yummy snack and are full of protein, thanks to the added chickpeas. Likewise, the oatmeal soup is a great source of nutritious, complex carbohydrates and by adding tofu, you'll have a more balanced meal. Finally, if you're tired of eating the same old rice and veggies, the stuffed peppers recipe is a great alternative. However, If you don’t like peppers, you can use eggplants, zucchini or any other vegetable of your choice - it’s just as delicious.

Oatmeal Soup

vegan oatmeal soup from middle eastern cuisine

vegan oatmeal soup from middle eastern cuisine

Ingredients:

  • ½ small onion

  • 1 tbsp olive oil

  • Firm tofu cubes (optional)

  • 1 teaspoon salt (optional)

  • Dry spices (½ teaspoon black pepper, 1 teaspoon garlic)

  • 1 medium tomato

  • 2-3 tablespoons oatmeal

  • ¼ teaspoon cinnamon

Instructions:

1. Saute onion in a medium pot till golden and combine tofu pieces with salt and dry spices. Let everything cook for 2 minutes, mix-in tomato and stir it till it softens.2. Secondly, add 3 cups of water and bring to boil. Throw-in your oatmeal and cinnamon and leave it till the oats are fully cooked (this differs depending on the type of oatmeal). Granted, some people may prefer a lighter consistency soup so feel free to add or remove water to get the consistency that you like.3. Finally, garnish with fresh cilantro leaves and serve warm.

Stuffed Vegetables

vegan rice stuffed bell peppers from middle eastern cuisine

vegan rice stuffed bell peppers from middle eastern cuisine

Ingredients:

  • 1 medium onion

  • Garlic clove

  • 1 medium tomato

  • 1 cup rice

  • Olive oil

  • 6 bell peppers (you can use eggplants or zucchini)

  • Dry spices (mint, chili pepper, cilantro, ginger, cinnamon)

  • Vegetable broth

Instructions:

1. In a blender, put onion, garlic, tomato, mint, chili pepper, cilantro, ginger, cinnamon and mix till everything is well combined. Add the mixture to the uncooked rice with oil and stir it all up with a spatula then set aside.2. Remove the tops and seeds from the bell peppers and wash them thoroughly. Stuff the peppers with the rice mixture, add them to a large, deep pot with water and vegetable broth. Let the water boil for 3 minutes and then lower heat. Let it cook for 20 minutes or until the rice is fully cooked. Set aside till it cools down, then you may serve.

Falafel 

vegan rice stuffed bell peppers from middle eastern cuisine

vegan rice stuffed bell peppers from middle eastern cuisine

Ingredients:

  • 1 cup dried chickpeas, soaked overnight

  • 2-3 garlic cloves, slightly chopped

  • 1 cup fresh parsley, chopped

  • ½ cup fresh cilantro, chopped

  • Dry spices (1 teaspoon dried cilantro, 1 teaspoon cumin, ½ teaspoon black pepper, ½ teaspoon hot red pepper)

  • ½ teaspoon salt (optional)

  • 2 tbsp olive oil, divided

  • 1 teaspoon lemon skin

  • ½ lemon juice

  • 1 tbsp sesame seeds (optional)

Instructions:

1. After soaking the dried chickpeas in water for 24 hours, drain the remaining water then cook the chickpeas in the boiled water on medium heat for 10 minutes. Drain the chickpeas again and then put them in the food processor.2. In your food processor, toss-in garlic, coriander, parsley, dry spices, lemon peel, lemon juice, 1 tbsp of olive oil and then mix it all up until it's held together.3. Lastly, make the mix into little balls. Use flour/oil if the mix is too sticky and be careful of cracks and holes. If you have sesame seeds available, sprinkle some on top. Afterwords, fry the balls in the remaining oil till they gain a golden color. Pat the excess grease. Serve in a pita bread or on its own as a snack. SaveSaveSaveSave