Vegan Egyptian Kushari | Cooking With Jade

Vegan Egyptian Kushari

2 MINS READ
Vegan Egyptian Kushari
Chef Jade_ VEGAN EGYPTIAN KUSHARI

VEGAN EGYPTIAN KUSHARI

Prep Time 15 minutes
Cook Time 45 minutes
Cuisine Egyptian
Servings 6

Equipment

  • Large pot
  • Medium pot
  • Colander
  • Mixing bowl
  • Wooden spoon

Ingredients
  

For the Kushari:

  • 1 cup rice
  • 1 cup macaroni or small pasta
  • 1 cup brown lentils
  • 1 onion thinly sliced
  • 3 cloves of garlic minced
  • 2 tablespoons vegetable oil
  • 1 can 14 oz diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder adjust to taste
  • Salt to taste
  • For the Tomato Sauce:
  • 1 can 14 oz crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • Salt to taste

For the Garnish:

  • 1 large onion thinly sliced and fried until crispy
  • 1/4 cup chopped fresh parsley

Instructions
 

  • Cook the rice, macaroni, and lentils separately according to their package instructions. Drain and set aside.
  • In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until golden brown and crispy. Remove half of the fried onions from the pot and set aside for garnishing.
  • To the pot with the remaining onions, add the minced garlic and sauté for another minute until fragrant.
  • Stir in the diced tomatoes, tomato paste, cumin, coriander, chili powder, and salt. Cook the sauce for about 10 minutes, stirring occasionally.
  • In a separate medium pot, combine the cooked lentils with the tomato sauce and let it simmer for 5 minutes to allow the flavors to blend.
  • To prepare the tomato sauce, in a mixing bowl, whisk together the crushed tomatoes, tomato paste, white vinegar, sugar, cumin, and salt.
  • In individual serving bowls or plates, layer the cooked rice, macaroni, and lentils with the tomato sauce. Repeat the layers as desired.
  • Drizzle the prepared tomato sauce over the layers of kushari.
  • Garnish the dish with the fried onions and chopped parsley.
  • Serve the vegan Egyptian Kushari warm and enjoy!

Notes

NUTRITIONAL FACTS:
Calories: 390 | Total Fat: 7g | Total Carbohydrates: 70g | Dietary Fiber: 11g | Protein: 14g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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