#middleeasternvegan

Traditional Middle Eastern street food like Shawarma can now be made with tofu instead of meat. Tofu that has been marinated in tasty spices is baked until it is crispy and then served in warm pita bread with fresh vegetables. This makes a tasty and filling meal.

Ingredients: 400g firm tofu, pressed and sliced into thin strips. 4 tablespoons olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon paprika. 1 teaspoon turmeric. 1/2 teaspoon ground coriander. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 4 pita bread rounds. 1 cup shredded lettuce. 1 tomato, diced. 1/2 cucumber, sliced. Vegan tzatziki sauce optional, for serving.

Instructions: In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper. Place tofu slices in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes, or overnight for best flavor. Preheat oven to 200C 400F. Transfer marinated tofu slices onto a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until tofu is crispy and golden brown. Warm the pita bread rounds in the oven for a few minutes. To assemble the shawarma, place a handful of shredded lettuce, diced tomato, and sliced cucumber on each pita bread round. Top with baked tofu slices. Drizzle with vegan tzatziki sauce if desired. Roll up the pita bread to form wraps. Serve warm and enjoy!

Prep Time: 40 minutes

Cook Time: 30 minutes

This Vegan Shakshouka Focaccia combines the flavors of a traditional Middle Eastern shakshouka with the simplicity and comfort of focaccia bread. The chickpea flour base adds protein and a nutty flavor, while the spicy tomato and pepper topping provides a burst of flavor.

Ingredients: 1 cup chickpea flour. 1 cup warm water. 1 tablespoon olive oil. 1 teaspoon baking powder. 1 teaspoon turmeric powder. 1/2 teaspoon cumin powder. 1/2 teaspoon paprika. Salt and pepper to taste. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 can 14 oz diced tomatoes. 1 tablespoon tomato paste. 1 teaspoon smoked paprika. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. Pinch of cayenne pepper optional. Fresh parsley or cilantro for garnish.

Instructions: Preheat the oven to 400F 200C. In a mixing bowl, combine chickpea flour, warm water, olive oil, baking powder, turmeric powder, cumin powder, paprika, salt, and pepper. Mix until smooth. Pour the batter onto a parchment-lined baking sheet, spreading it evenly to form a thin layer. Bake for 15-20 minutes or until golden brown and set. While the focaccia bakes, prepare the shakshouka topping. Heat olive oil in a skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add minced garlic and diced bell pepper to the skillet. Cook for another 2-3 minutes until the peppers are tender. Stir in diced tomatoes, tomato paste, smoked paprika, ground cumin, ground coriander, and cayenne pepper if using. Simmer for 10-15 minutes until the sauce thickens. Once the focaccia is done, remove it from the oven and spread the shakshouka topping evenly over the surface. Garnish with fresh parsley or cilantro. Slice and serve warm. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Easy Vegan Falafel Burgers with Yogurt Sauce are a delightful plant-based twist on the classic Middle Eastern dish. Crispy falafel patties made from chickpeas, herbs, and spices are served on whole wheat buns with a tangy and creamy vegan yogurt sauce.

Ingredients: 2 cans chickpeas, drained and rinsed. 1 small onion, finely chopped. 3 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lemon juice. 2 teaspoons ground cumin. 1 teaspoon ground coriander. 1 teaspoon baking powder. Salt and pepper to taste. 1/4 cup all-purpose flour. 4 whole wheat burger buns. 1 cup vegan yogurt. 1 tablespoon lemon juice. 1 tablespoon tahini. 1 tablespoon fresh dill, chopped. 1 tablespoon fresh mint, chopped. Salt and pepper to taste. Sliced tomatoes, lettuce, and onions for serving.

Instructions: Chickpeas, onion, garlic, parsley, cilantro, lemon juice, cumin, coriander, baking powder, salt, and pepper should all be put in a food processor and mixed together. Pulse until everything is well mixed but still has some chunks. Put the mixture in a bowl and add the all-purpose flour. Mix the flour in until the mixture comes together. Make 4 patties out of the mixture and put them on a baking sheet that has foil on it. Put in the fridge for 30 minutes to get firm. Before you start cooking, heat the oven to 375F 190C. Flip the falafel patties over once or twice during the 25 to 30 minutes of baking, until they are golden brown and crispy. Mix vegan yogurt, lemon juice, tahini, dill, mint, salt, and pepper in a bowl while the falafel burgers are baking. This will make the yogurt sauce. Put the whole wheat burger buns in the oven and toast them for a few minutes, until they are warm and a little crispy. Add a falafel patty to each bun and top with yogurt sauce, sliced tomatoes, lettuce, and onions to make the falafel burgers. Serve right away.

Prep Time: 20 minutes

Cook Time: 30 minutes