10 Delicious and Healthy Vegan Arabian Recipes — From Hummus to Luqaimat

Veganize Your Middle Eastern Cravings

Craving some traditional Middle Eastern flavors but want to stick to your vegan diet? Look no further! These 10 healthy and delicious Arabian recipes will satisfy your cravings without compromising on taste or nutrition.

1. Hummus Salad: A Fresh Twist on a Classic

Photo by Natalia Y. on Unsplash

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper, to taste
• 1/4 cup olive oil
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1/4 cup chopped parsley
• Pita bread or veggies, for serving

Instructions:

1. In a food processor, combine the chickpeas, tahini, garlic, lemon juice, salt, and pepper. Pulse until smooth.
2. With the machine running, slowly pour in the olive oil through the feed tube until the hummus is creamy and emulsified.
3. In a large bowl, combine the hummus, cucumber, tomato, and parsley. Toss to combine.
4. Serve the hummus salad with pita bread or veggies for dipping.

2. Falafel: A Protein-Packed Snack

Photo by Slashio Photography on Unsplash

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper, to taste
• 1/4 cup flour
• Oil, for frying
• Tahini sauce or yogurt, for serving

Instructions:

1. In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture comes together but still has some texture.
2. Add the flour and pulse again until well combined.
3. Form the mixture into small balls or patties.
4. Heat oil in a pan over medium-high heat. Fry the falafel for 2–3 minutes on each side, until golden brown.
5. Serve the falafel with tahini sauce or yogurt for dipping.

3. Baba Ghanoush: A Creamy Eggplant Dip

Photo by Tijana Drndarski on Unsplash

Ingredients:

• 1 eggplant
• 1/4 cup tahini
• Juice of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Olive oil, for drizzling
• Pita bread or veggies, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Prick the eggplant with a fork and roast it in the oven for 20–30 minutes, until the skin is blackened and the eggplant is soft.
3. Remove the eggplant from the oven and let it cool.
4. Scoop out the flesh and transfer it to a food processor.
5. Add the tahini, lemon juice, garlic, salt, and pepper. Pulse until smooth.
6. Drizzle with olive oil before serving. Serve with pita bread or veggies for dipping.

4. Tabbouleh: A Fresh and Flavorful Salad

Photo by Chandan Chaurasia on Unsplash

Ingredients:

• 1 cup cooked bulgur wheat
• 1 cup diced tomatoes
• 1/2 cup diced cucumber
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the bulgur wheat, tomatoes, cucumber, parsley, and mint.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Let the salad sit for at least 30 minutes to allow the flavors to meld together.
5. Serve the tabbouleh as a side dish or on top of lettuce as a salad.

5. Stuffed Grape Leaves: A Classic Dish with a Vegan Twist

Photo by Meri Sorgaard on Unsplash

Ingredients:

• 1 jar grape leaves
• 1 cup cooked rice
• 1/2 cup diced onion
• 1/2 cup diced tomato
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Rinse the grape leaves and pat them dry.
2. In a large bowl, combine the rice, onion, tomato, parsley, mint, garlic, lemon juice, olive oil, salt, and pepper.
3. Lay a grape leaf on a flat surface with the vein side facing up.
4. Place about 1 tablespoon of the rice mixture at the base of the leaf.
5. Roll the leaf tightly around the filling, tucking in the sides as you go.
6. Repeat with the remaining leaves and filling.
7. Steam the stuffed grape leaves for 15–20 minutes, or until the rice is cooked through.
8. Serve the stuffed grape leaves warm or cold, with a yogurt or tzatziki sauce for dipping.

6. Vegetable Kofta: A Spicy and Satisfying Dish

Photo by Brock DuPont on Unsplash

Ingredients:

• 1 cup grated carrots
• 1 cup grated zucchini
• 1/2 cup grated onion
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 2 tbsp flour
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper, to taste
• Oil, for frying

Instructions:

1. In a large bowl, combine the grated carrots, zucchini, onion, parsley, cilantro, garlic, flour, cumin, coriander, salt, and pepper. Mix well.
2. Form the mixture into small balls or patties.
3. Heat oil in a pan over medium-high heat. Fry the kofta for 2–3 minutes on each side, until golden brown.
4. Serve the vegetable kofta as a snack or as an entrée with a yogurt or tzatziki sauce for dipping.

7. Vegan Shawarma: A Flavorful and Filling Sandwich

Photo by Eugen Kucheruk on Unsplash

Ingredients:

• 1 block of firm tofu, pressed and marinated
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper, to taste
• Pita bread, lettuce, tomato, onion, and tahini sauce, for serving

Instructions:

1. In a small bowl, whisk together the olive oil, garlic, cumin, coriander, salt, and pepper.
2. Cut the pressed and marinated tofu into thin slices and toss with the marinade.
3. Heat a skillet over medium-high heat and cook the tofu slices for 2–3 minutes on each side, until golden brown.
4. Warm the pita bread in the oven or on a dry skillet.
5. Assemble the shawarma by filling the pita bread with lettuce, tomato, onion, and cooked tofu slices.
6. Drizzle with tahini sauce and serve immediately.

8. Vegan Maklouba: A Traditional and Tasty One-Pot Meal

Photo by Pierre Bamin on Unsplash

Ingredients:

• 1 cup uncooked basmati rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced eggplant
• 1 cup diced zucchini
• 1 cup diced tomato
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper, to taste
• 1/4 cup chopped parsley or cilantro, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the eggplant, zucchini, tomato, broth, cumin, coriander, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
3. Add the rice and stir well. Cover and cook for about 20 minutes, or until the rice is cooked through and the liquid has been absorbed.
4. Fluff the rice with a fork and top with chopped parsley or cilantro before serving.

9. Vegan Harees: A Nutritious and Comforting Porridge

Photo by Michael Kirsh on Unsplash

Ingredients:

• 1 cup cracked wheat
• 4 cups water
• Salt, to taste
• 1/4 cup vegan butter or olive oil
• 1/4 cup chopped parsley or cilantro, for garnish

Instructions:

1. In a large pot, bring the water to a boil and add the cracked wheat and salt.
2. Reduce the heat and simmer for about 30 minutes, or until the wheat is tender and the porridge has thickened.
3. Stir in the butter or oil, and cook for an additional 5 minutes.
4. Serve the hares hot, topped with chopped parsley or cilantro.

10. Vegan Luqaimat: A Sweet and Tasty Treat

Photo by Vera De on Unsplash

Ingredients:

• 1 cup flour
• 1/4 cup sugar
• 1 tsp yeast
• 1/4 tsp saffron
• 1/4 tsp cardamom
• Salt, to taste
• 1/4 cup vegan butter or coconut oil
• 1/4 cup warm water

Instructions:

1. In a large bowl, mix together the flour, sugar, yeast, saffron, cardamom, and salt.
2. Add the butter or oil and mix until the dough comes together.
3. Gradually add the warm water, a little at a time, until the dough is smooth and elastic.
4. Cover the dough and let it rest for about 30 minutes.
5. Form the dough into small balls and flatten them slightly.
6. Heat oil in a pan over medium-high heat and fry the luqaimat for 2–3 minutes on each side, until golden brown.
7. Drain the luqaimat on paper towels and serve warm.

That’s it! I hope you’ve enjoyed learning about these delicious and healthy vegan Arabian recipes. From hummus and falafel to shawarma and luqaimat, there are so many tasty options to choose from. Whether you’re looking for a satisfying main dish or a sweet treat, these recipes are sure to please.

When preparing these recipes, feel free to experiment and make adjustments to suit your taste. Add more spices or herbs if you like, or swap out ingredients for others that you prefer. The most important thing is to have fun and enjoy the process of cooking and eating.

One final tip: when serving these dishes, don’t forget to garnish with a sprinkle of herbs or a drizzle of sauce for added flavor and presentation. And don’t forget to invite friends and family to share the delicious meals with you.

Happy cooking and ‘bel hana’!