30 Vegan Egyptian Recipes

1. Vegan Egyptian Bamya

Cooking time: 45 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 210 | Total Fat: 8g | Total Carbohydrates: 32g | Dietary Fiber: 7g | Protein: 6g

KITCHEN TOOLS:

• Large pot
• Knife
• Cutting board
• Wooden spoon
• Skillet

INGREDIENTS:

• 500g fresh okra, ends trimmed and sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tomatoes, diced
• 1 bell pepper, diced
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)
• Cooked rice or bread, for serving

INSTRUCTIONS:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. Add the diced tomatoes, bell pepper, and tomato paste to the pot. Stir well to combine.
3. Cook the mixture for about 5 minutes until the tomatoes start to soften.
4. Add the sliced okra to the pot and stir gently to coat the okra with the tomato mixture.
5. Season the mixture with ground cumin, ground coriander, paprika, chili powder (if using), salt, and pepper. Stir well to distribute the spices.
6. Cover the pot and let the stew simmer on low heat for about 30-40 minutes, or until the okra is tender and cooked through.
7. Stir the stew occasionally to prevent sticking and ensure even cooking.
8. Adjust the seasoning if needed and cook for a few more minutes.
9. Remove the pot from heat and garnish the Bamya with fresh cilantro or parsley.
10. Serve the vegan Egyptian Bamya hot with cooked rice or bread on the side.

2. Vegan Egyptian Basbousa

Cooking time: 30 minutes | Preparation time: 15 minutes | Servings: 12

NUTRITIONAL FACTS:

Calories: 250 | Total Fat: 11g | Total Carbohydrates: 34g | Dietary Fiber: 2g | Protein: 4g

KITCHEN TOOLS:

• Mixing bowl
• Baking dish
• Saucepan
• Small saucepan
• Whisk
• Knife

INGREDIENTS:

For the Cake:

• 2 cups semolina
• 1/2 cup all-purpose flour
• 1 cup sugar
• 1 cup vegan butter, melted
• 1 cup unsweetened coconut flakes
• 1 teaspoon baking powder
• 1 cup almond milk (or any non-dairy milk)
• 1 teaspoon vanilla extract

For the Syrup:

• 1 cup sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 teaspoon rose water (optional)

For Garnish:

• Slivered almonds or pistachios
• Shredded coconut

INSTRUCTIONS:

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the semolina, all-purpose flour, sugar, baking powder, and coconut flakes.
3. Add the melted vegan butter, almond milk, and vanilla extract to the dry ingredients. Mix well until a thick batter forms.
4. Grease a baking dish with vegan butter or oil. Pour the batter into the baking dish and spread it evenly.
5. Use a knife to score the batter into diamond or square shapes.
6. Bake in the preheated oven for about 30 minutes or until the top turns golden brown.
7. While the cake is baking, prepare the syrup. In a small saucepan, combine the sugar, water, and lemon juice. Bring it to a boil and simmer for 10-15 minutes until the syrup thickens slightly. Stir in the rose water (if using) and remove from heat.
8. Once the cake is done, remove it from the oven and immediately pour the hot syrup over it. Allow the cake to absorb the syrup for about 15 minutes.
9. Garnish the basbousa with slivered almonds or pistachios and shredded coconut.
10. Let it cool completely before cutting and serving.

3. Vegan Egyptian Batata Harra

Cooking time: 30 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 192 | Total Fat: 7g | Total Carbohydrates: 30g | Dietary Fiber: 4g | Protein: 4g

KITCHEN TOOLS:

• Large skillet or frying pan
• Wooden spoon or spatula
• Knife
• Cutting board

INGREDIENTS:

• 4 medium potatoes, peeled and diced into cubes
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 red chili pepper, seeds removed and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon salt, or to taste
• Juice of 1 lemon
• Handful of fresh cilantro, chopped

INSTRUCTIONS:

1. Place the diced potatoes in a pot of salted water and bring it to a boil. Cook the potatoes until they are tender but still firm. Drain and set aside.
2. Heat the olive oil in a large skillet or frying pan over medium heat.
3. Add the chopped onion to the pan and sauté for about 3-4 minutes until it becomes translucent.
4. Add the minced garlic and chopped chili pepper to the pan and sauté for another 2 minutes.
5. Add the cumin, coriander, paprika, and salt to the pan. Stir well to coat the onions, garlic, and chili with the spices.
6. Add the cooked diced potatoes to the pan and toss them gently to coat them with the spice mixture. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are crispy and golden brown.
7. Remove the pan from heat and drizzle the lemon juice over the potatoes. Toss them gently to distribute the lemon juice evenly.
8. Sprinkle the chopped cilantro over the potatoes and give it a final toss.
9. Transfer the vegan Egyptian Batata Harra to a serving dish.
10. Serve the Batata Harra hot as a side dish or as a main course with bread or rice.

4. Vegan Egyptian Bessara

Cooking time: 40 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 230 | Total Fat: 7g | Total Carbohydrates: 34g | Dietary Fiber: 9g | Protein: 12g

KITCHEN TOOLS:

• Large pot
• Wooden spoon or spatula
• Blender or food processor
• Knife
• Cutting board

INGREDIENTS:

• 2 cups dried fava beans, soaked overnight and drained
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt to taste
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish
• Extra virgin olive oil, for drizzling

INSTRUCTIONS:

1. In a large pot, add the soaked and drained fava beans. Cover with water and bring to a boil over medium heat. Reduce the heat to low and let the beans simmer for about 30-40 minutes until they are soft and easily mashed with a fork. Drain the beans, reserving some of the cooking liquid.
2. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
3. Add the cooked fava beans to the pan with the onions and garlic. Stir in the ground cumin, ground coriander, paprika, and salt. Cook for another 2-3 minutes, allowing the flavors to meld together.
4. Transfer the cooked mixture to a blender or food processor. Add lemon juice and a small amount of the reserved cooking liquid. Blend until you achieve a smooth and creamy consistency. If needed, add more cooking liquid or water to reach your desired thickness.
5. Taste and adjust the seasoning if necessary, adding more salt or lemon juice to your liking.
6. Serve the vegan Egyptian Bessara warm, garnished with fresh chopped parsley and a drizzle of extra virgin olive oil. It can be enjoyed as a dip with pita bread or as a soup.

5. Vegan Egyptian Fatteh

Cooking time: 25 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 320 | Total Fat: 10g | Total Carbohydrates: 45g | Dietary Fiber: 10g | Protein: 12g

KITCHEN TOOLS:

• Baking sheet
• Mixing bowl
• Small saucepan
• Whisk or fork
• Knife
• Cutting board

INGREDIENTS:

• 4 large whole wheat pita bread
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup plant-based yogurt
• 2 tablespoons tahini
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt to taste
• 1 cup vegetable broth or water
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• Fresh parsley, chopped, for garnish
• Pomegranate seeds, for garnish (optional)

INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Cut the pita bread into bite-sized squares and spread them out on a baking sheet. Toast them in the oven for about 10-12 minutes until crispy. Remove from the oven and set aside.
2. In a small saucepan, combine the vegetable broth or water, olive oil, ground cumin, ground coriander, and paprika. Heat over medium heat until it starts to simmer. Remove from heat and set aside.
3. In a mixing bowl, whisk together the plant-based yogurt, tahini, minced garlic, lemon juice, and salt until well combined. This will be the tahini sauce.
4. In a serving dish or individual bowls, start layering the ingredients. Begin with a layer of the toasted pita bread squares, followed by a layer of chickpeas.
5. Pour the warm spiced broth over the bread and chickpeas, allowing it to soak in. The bread should be moist but not overly soggy.
6. Drizzle the tahini sauce over the top, covering the entire dish.
7. Garnish with fresh chopped parsley and pomegranate seeds, if desired.
8. Serve the vegan Egyptian Fatteh immediately, allowing the flavors to meld together. Enjoy it as a main dish or as part of a mezze spread.

6. Vegan Egyptian Fattoush

Cooking time: 10 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 230 | Total Fat: 9g | Total Carbohydrates: 34g | Dietary Fiber: 6g | Protein: 6g

KITCHEN TOOLS:

• Large mixing bowl
• Salad tongs or spatula
• Knife
• Baking sheet
• Small bowl (for dressing)
• Whisk or fork

INGREDIENTS:

For the Salad:

• 4 large pita bread rounds
• 2 cups chopped romaine lettuce
• 1 cup chopped cucumber
• 1 cup chopped tomatoes
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint leaves
• 1/4 cup sliced radishes (optional)
• 1/4 cup sliced green bell pepper (optional)

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon sumac (optional)
• Salt and pepper to taste

INSTRUCTIONS:

1. Preheat your oven to 180°C (350°F).
2. Place the pita bread rounds on a baking sheet and brush them with a little olive oil. Bake in the preheated oven for about 5-7 minutes until they become crispy. Remove from the oven and let them cool.
3. Break the cooled pita bread into small pieces or cut them into bite-sized squares.
4. In a large mixing bowl, combine the chopped romaine lettuce, cucumber, tomatoes, red onion, parsley, mint leaves, sliced radishes, and sliced green bell pepper (if using).
5. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sumac (if using), salt, and pepper to make the dressing.
6. Pour the dressing over the salad ingredients in the mixing bowl and toss gently to coat the salad with the dressing.
7. Add the broken or cut pita bread pieces to the salad and toss again.
8. Let the Fattoush salad sit for a few minutes to allow the flavors to meld together.
9. Serve the Fattoush salad immediately as a refreshing and tangy appetizer or side dish.

7. Vegan Egyptian Fiteer

Cooking time: 25 minutes | Preparation time: 30 minutes | Resting time: 1 hour | Servings: 4

NUTRITIONAL FACTS:

Calories: 325 | Total Fat: 11g | Total Carbohydrates: 49g | Dietary Fiber: 3g | Protein: 8g

KITCHEN TOOLS:

• Mixing bowls
• Rolling pin
• Baking sheet
• Pastry brush

INGREDIENTS:

For the Dough:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup warm water

For the Filling (Savory Option):

• 1 cup vegan cheese, grated
• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, sliced
• Salt and pepper, to taste

For the Filling (Sweet Option):

• 2 tablespoons vegan butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup chopped nuts (such as almonds or walnuts)

INSTRUCTIONS:

1. In a mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well. Add the vegetable oil and warm water. Stir until a soft dough forms.
2. Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Shape the dough into a ball and place it back in the mixing bowl. Cover the bowl with a clean kitchen towel and let the dough rest for 1 hour, or until it doubles in size.
3. Preheat the oven to 400°F (200°C). Grease a baking sheet and set aside.
4. After the dough has risen, divide it into 4 equal portions. Roll out each portion into a thin circular shape, about 8-10 inches in diameter.
5. For the savory option, spread the grated vegan cheese evenly on one half of each dough circle. Top with spinach, cherry tomatoes, and black olives. Season with salt and pepper to taste. Fold the other half of the dough over the filling and seal the edges by pressing them together.
6. For the sweet option, brush the melted vegan butter over each dough circle. Sprinkle the sugar, ground cinnamon, and chopped nuts evenly over the dough. Fold the dough in half and seal the edges.
7. Place the filled dough on the greased baking sheet and bake in the preheated oven for about 20-25 minutes, or until golden brown and crispy.
8. Remove the vegan Egyptian Fiteer from the oven and let it cool for a few minutes. Serve warm.

8. Vegan Egyptian Ful Medames

Cooking time: 1 hour | Preparation time: 10 minutes (plus overnight soaking) | Servings: 6

NUTRITIONAL FACTS:

Calories: 200 | Total Fat: 2g | Total Carbohydrates: 38g | Dietary Fiber: 11g | Protein: 10g

KITCHEN TOOLS:

• Large pot
• Mixing bowl
• Wooden spoon

INGREDIENTS:

• 2 cups dried fava beans
• 4 cups water
• 4 cloves garlic, minced
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt to taste

For Serving:

• Chopped fresh parsley
• Chopped tomatoes
• Chopped cucumbers
• Chopped onions
• Extra virgin olive oil
• Lemon wedges
• Pita bread or crusty bread

INSTRUCTIONS:

1. Place the dried fava beans in a large mixing bowl and cover them with water. Allow the beans to soak overnight or for at least 8 hours.
2. Drain and rinse the soaked fava beans. Transfer them to a large pot and add 4 cups of fresh water.
3. Bring the water to a boil over medium-high heat. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans are tender.
4. Once the beans are cooked, remove the pot from heat and drain any excess liquid.
5. Using the back of a spoon or a potato masher, gently mash the cooked fava beans until they reach a desired consistency. Some beans should be mashed while leaving others whole.
6. Add the minced garlic, lemon juice, olive oil, ground cumin, and salt to the mashed beans. Stir well to combine.
7. Return the pot to low heat and cook the ful medamesi for an additional 5-10 minutes to allow the flavors to meld together.
8. Remove from heat and let it cool slightly.
9. Serve the ful medamesi warm in individual bowls, garnished with chopped parsley, tomatoes, cucumbers, and onions.
10. Drizzle extra virgin olive oil over the top and serve with lemon wedges and pita bread or crusty bread on the side.

9. Vegan Egyptian Gebna Makleyah

Cooking time: 20 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 120 | Total Fat: 7g | Total Carbohydrates: 5g | Dietary Fiber: 2g | Protein: 12g

KITCHEN TOOLS:

• Non-stick skillet or frying pan
• Wooden spoon or spatula
• Knife
• Cutting board

INGREDIENTS:

• 1 block of firm tofu, drained and pressed
• 2 tablespoons nutritional yeast
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika
• 1 tablespoon olive oil
• 1 cup vegetable broth

INSTRUCTIONS:

1. Crumble the drained and pressed tofu into small pieces using your hands or a fork.
2. In a small bowl, mix together the nutritional yeast, cornstarch, salt, garlic powder, turmeric, and paprika.
3. Heat the olive oil in a non-stick skillet or frying pan over medium heat.
4. Add the crumbled tofu to the pan and sauté for about 3-4 minutes until it starts to brown slightly.
5. Sprinkle the spice mixture over the tofu and stir well to coat the tofu evenly with the spices.
6. Pour the vegetable broth into the pan and stir gently to combine. Reduce the heat to low and let the mixture simmer for about 10-12 minutes, stirring occasionally, until the liquid is absorbed and the tofu has a cheese-like texture.
7. Remove the pan from heat and transfer the vegan Egyptian Gebna Makleyah to a serving dish.
8. Serve the Gebna Makleyah warm as a side dish or use it as a filling for sandwiches, wraps, or salads.

10. Vegan Egyptian Goulash

Cooking time: 30 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 180 | Total Fat: 6g | Total Carbohydrates: 26g | Dietary Fiber: 7g | Protein: 6g

KITCHEN TOOLS:

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife
• Cutting board

INGREDIENTS:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 carrot, diced
• 1 zucchini, diced
• 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups vegetable broth
• 1 cup cooked chickpeas
• Fresh parsley, chopped (for garnish)
• Cooked rice or pasta (for serving)

INSTRUCTIONS:

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until they start to soften.
2. Add the diced red and green bell peppers, carrot, and zucchini to the pot. Cook for another 5 minutes until the vegetables are slightly tender.
3. Stir in the diced tomatoes, tomato paste, paprika, ground cumin, dried oregano, dried basil, salt, and pepper. Mix well to combine all the ingredients.
4. Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 20 minutes, allowing the flavors to meld together.
5. Add the cooked chickpeas to the pot and stir them into the goulash. Cook for another 5 minutes to heat through.
6. Taste and adjust the seasoning as needed. If desired, add more herbs or spices to suit your preference.
7. Serve the vegan Egyptian goulash over cooked rice or pasta. Garnish with fresh parsley.

11. Vegan Egyptian Halawa

Cooking time: 20 minutes | Preparation time: 10 minutes | Servings: 12

NUTRITIONAL FACTS:

Calories: 150 | Total Fat: 12g | Total Carbohydrates: 9g | Dietary Fiber: 2g | Protein: 4g

KITCHEN TOOLS:

• Food processor or blender
• Mixing bowl
• Square baking dish or loaf pan

INGREDIENTS:

• 1 cup sesame seeds
• 1 cup tahini (sesame paste)
• 1/2 cup maple syrup or agave syrup
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• Pinch of salt

INSTRUCTIONS:

1. In a dry skillet, toast the sesame seeds over medium heat until they are golden brown and fragrant. Stir frequently to prevent burning. Remove from heat and let them cool.
2. In a food processor or blender, blend the toasted sesame seeds until they turn into a fine powder. This step is optional if you prefer a smoother texture. Transfer the sesame powder to a mixing bowl.
3. Add the tahini, maple syrup or agave syrup, melted coconut oil, vanilla extract, and salt to the bowl with the sesame powder. Mix well until all the ingredients are thoroughly combined and the mixture has a smooth consistency.
4. Line a square baking dish or loaf pan with parchment paper. Pour the mixture into the prepared dish and spread it evenly using a spatula.
5. Refrigerate the mixture for at least 2 hours, or until it is firm and set.
6. Once firm, remove the halawa from the dish and cut it into small square or diamond-shaped pieces.
7. Serve the vegan Egyptian Halawa as a sweet treat. It can be enjoyed on its own or paired with tea or coffee.

12. Vegan Egyptian Hamam Mahshi

Cooking time: 1 hour | Preparation time: 30 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 250 | Total Fat: 7g | Total Carbohydrates: 33g | Dietary Fiber: 7g | Protein: 18g

KITCHEN TOOLS:

• Large pot
• Frying pan
• Mixing bowl
• Knife
• Spoon

INGREDIENTS:

• 4 large portobello mushrooms
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tomato, diced
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

INSTRUCTIONS:

1. Remove the stems from the portobello mushrooms and set them aside.
2. In a large pot, bring water to a boil. Add the mushroom caps and cook for 2-3 minutes to soften them slightly. Remove the mushrooms from the pot and set them aside to cool.
3. In a frying pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
4. Finely chop the mushroom stems and add them to the frying pan. Cook for a few minutes until the mushrooms release their moisture.
5. Add the diced tomato, tomato paste, cooked rice, lemon juice, ground cumin, ground coriander, ground cinnamon, salt, and pepper to the frying pan. Stir well to combine all the ingredients.
6. Cook the mixture for about 5 minutes, allowing the flavors to blend together. Remove from heat and let it cool.
7. Preheat the oven to 180°C (350°F).
8. Stuff the cooled mushroom caps with the rice mixture, pressing it firmly into each mushroom.
9. Place the stuffed mushrooms in a baking dish and cover the dish with aluminum foil.
10. Bake for about 45 minutes, or until the mushrooms are tender and the filling is heated through.
11. Remove from the oven and garnish with fresh parsley.
12. Serve the vegan Egyptian Hamam Mahshi as a main dish with a side of salad or rice.

13. Vegan Egyptian Hawawshi

Cooking time: 25 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 380 | Total Fat: 10g | Total Carbohydrates: 58g | Dietery Fiber: 10g | Protein: 16g

KITCHEN TOOLS:

• Skillet or frying pan
• Baking sheet
• Mixing bowl
• Knife
• Cutting board

INGREDIENTS:

• 4 whole wheat pita bread
• 2 cups cooked and mashed potatoes
• 1 cup cooked and mashed vegetables (such as carrots, peas, or mixed vegetables)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil for frying

INSTRUCTIONS:

1. Preheat the oven to 200°C (400°F).
2. In a skillet or frying pan, heat a small amount of vegetable oil over medium heat. Sauté the chopped onion and minced garlic until softened.
3. Add the mashed potatoes, mashed vegetables, ground cumin, ground coriander, paprika, salt, and pepper to the skillet. Mix well to combine all the ingredients and let the mixture cook for a few minutes to allow the flavors to blend.
4. Cut each pita bread in half to form two pockets.
5. Stuff each pita pocket with a generous amount of the potato and vegetable mixture. Press the edges of the pocket to seal.
6. Heat a bit of vegetable oil in a skillet or frying pan over medium heat. Place the stuffed pita pockets in the skillet and cook for about 2-3 minutes on each side until golden brown.
7. Transfer the partially cooked hawawshi to a baking sheet and place in the preheated oven for about 10-12 minutes to ensure the filling is fully cooked and heated through.
8. Remove from the oven and let the hawawshi cool slightly before serving.
9. Serve the vegan Egyptian Hawawshi warm with your favorite salad or dip, and enjoy!

14. Vegan Egyptian Kabab wa Kofta

Cooking time: 15 minutes | Preparation time: 20 minutes | Servings: 10

NUTRITIONAL FACTS:

Calories: 110 | Total Fat: 2g | Total Carbohydrates: 18g | Dietary Fiber: 4g | Protein: 6g

KITCHEN TOOLS:

• Food processor or blender
• Mixing bowl
• Skewers
• Grill or skillet

INGREDIENTS:

• 1 cup cooked chickpeas, drained and rinsed
• 1 cup cooked lentils, drained and rinsed
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup breadcrumbs
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Vegetable oil for cooking

INSTRUCTIONS:

1. In a food processor or blender, combine the cooked chickpeas, lentils, onion, garlic, breadcrumbs, parsley, cilantro, cumin, coriander, paprika, cinnamon, salt, and pepper. Pulse the mixture until well combined but still slightly chunky.
2. Transfer the mixture to a mixing bowl and let it rest in the refrigerator for about 30 minutes to firm up.
3. Preheat your grill or skillet over medium heat.
4. Divide the mixture into small portions and shape each portion into a long, thin kabab or kofta shape. Thread the kababs onto skewers.
5. Brush the grill or skillet with a small amount of vegetable oil. Place the kababs on the grill or skillet and cook for about 6-8 minutes, turning them occasionally, until they are golden brown and cooked through.
6. Once cooked, remove the kababs from the heat and serve them hot with your favorite vegan dipping sauce or tahini sauce.

15. Vegan Egyptian Kofta

Cooking time: 20 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 260 | Total Fat: 8g | Total Carbohydrates: 30g | Dietary Fiber: 7g | Protein: 20g

KITCHEN TOOLS:

• Mixing bowl
• Food processor or blender
• Skewers (if grilling)
• Baking sheet or grill pan
• Spatula

INGREDIENTS:

• 1 cup cooked chickpeas, drained and rinsed
• 1 cup cooked lentils, drained and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• Lemon wedges, for serving

INSTRUCTIONS:

1. In a food processor or blender, combine the cooked chickpeas, lentils, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, cinnamon, paprika, salt, and pepper. Pulse until the mixture is well combined but still has some texture.
2. Transfer the mixture to a mixing bowl and add the breadcrumbs. Mix well until the mixture is firm and holds together.
3. Shape the mixture into small, cylindrical kofta patties. If grilling, thread the patties onto skewers.
4. Preheat the oven to 200°C (400°F) if baking, or preheat a grill pan if grilling.
5. If baking, place the kofta patties on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake the kofta in the preheated oven for about 15-20 minutes, flipping halfway through, until golden brown and cooked through. If grilling, cook the kofta on the preheated grill pan for about 10-15 minutes, flipping occasionally, until browned on all sides.
7. Remove the kofta from the oven or grill pan and let them cool slightly.
8. Serve the kofta hot with lemon wedges on the side. They can be enjoyed on their own as an appetizer or served with pita bread, tahini sauce, or a side salad.

16. Vegan Egyptian Kounafa

Cooking time: 30 minutes | Preparation time: 30 minutes | Servings: 8

NUTRITIONAL FACTS:

Calories: 460 | Total Fat: 26g | Total Carbohydrates: 53g | Dietary Fiber: 3g | Protein: 7g

KITCHEN TOOLS:

• Food processor or blender
• 9×13-inch baking dish
• Mixing bowls
• Pastry brush
• Saucepan

INGREDIENTS:

• 1 package (16 ounces) shredded phyllo dough (kataifi)
• 1 cup vegan butter, melted
• 1 cup raw cashews, soaked in water for 4 hours and drained
• 1 cup raw almonds, soaked in water for 4 hours and drained
• 1 cup plant-based milk (such as almond or coconut milk)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 cup water

Syrup:

• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 teaspoon rose water (optional)
• Crushed pistachios, for garnish

INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C).
2. In a food processor or blender, combine the soaked and drained cashews, soaked and drained almonds, plant-based milk, granulated sugar, vanilla extract, lemon juice, and water. Blend until you achieve a smooth and creamy consistency. Set aside.
3. Place the shredded phyllo dough in a large mixing bowl. Pour the melted vegan butter over the dough and mix well, ensuring all the strands are coated.
4. Grease the bottom and sides of a 9×13-inch baking dish with vegan butter. Spread half of the shredded phyllo dough evenly on the bottom of the dish, pressing it down gently.
5. Pour the cashew-almond mixture over the shredded phyllo dough in an even layer.
6. Cover the filling with the remaining half of the shredded phyllo dough, pressing it down gently.
7. Bake in the preheated oven for about 30 minutes or until the top is golden brown and crispy.
8. While the kounafa is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, lemon juice, and rose water (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes until it thickens slightly.
9. Once the kounafa is done baking, remove it from the oven and immediately pour the hot syrup evenly over the top.
10. Allow the kounafa to cool for a few minutes before serving. Garnish with crushed pistachios.
11. Serve the vegan Egyptian Kounafa warm or at room temperature.

17. Vegan Egyptian Kushari

Cooking time: 45 minutes | Preparation time: 15 minutes | Servings: 6

NUTRITIONAL FACTS:

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

KITCHEN TOOLS:

• 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:

1. Cook the rice, macaroni, and lentils separately according to their package instructions. Drain and set aside.
2. 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.
3. To the pot with the remaining onions, add the minced garlic and sauté for another minute until fragrant.
4. Stir in the diced tomatoes, tomato paste, cumin, coriander, chili powder, and salt. Cook the sauce for about 10 minutes, stirring occasionally.
5. 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.
6. To prepare the tomato sauce, in a mixing bowl, whisk together the crushed tomatoes, tomato paste, white vinegar, sugar, cumin, and salt.
7. In individual serving bowls or plates, layer the cooked rice, macaroni, and lentils with the tomato sauce. Repeat the layers as desired.
8. Drizzle the prepared tomato sauce over the layers of kushari.
9. Garnish the dish with the fried onions and chopped parsley.
10. Serve the vegan Egyptian Kushari warm and enjoy!

18. Vegan Egyptian Macarona Bechemel

Cooking time: 30 minutes | Preparation time: 20 minutes | Servings: 6

NUTRITIONAL FACTS:

Calories: 380 | Total Fat: 14g | Total Carbohydrates: 54g | Dietary Fiber: 5g | Protein: 10g

KITCHEN TOOLS:

• Large pot
• Skillet
• Baking dish
• Mixing bowls
• Whisk
• Knife
• Cutting board

INGREDIENTS

For the Pasta:

• 500g macaroni pasta
• Water for boiling
• Salt for seasoning

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Bechamel Sauce:

• 3 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 2 cups unsweetened soy milk
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

For the Topping:

• Vegan Parmesan cheese (optional)

INSTRUCTIONS:

1. Cook the macaroni pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
2. Preheat the oven to 180°C (350°F).
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
4. Stir in the crushed tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste. Simmer for about 10 minutes to allow the flavors to meld together.
5. In another saucepan, heat olive oil over medium heat. Add the all-purpose flour and whisk continuously for a couple of minutes to create a roux.
6. Gradually whisk in the unsweetened soy milk, ensuring there are no lumps. Continue whisking until the sauce thickens.
7. Add the ground nutmeg, salt, and pepper to taste. Remove from heat.
8. Combine the cooked macaroni pasta with the tomato sauce. Mix well to coat the pasta evenly.
9. Transfer the pasta mixture to a greased baking dish. Spread it out evenly.
10. Pour the bechamel sauce over the pasta, ensuring it covers the entire surface.
11. Optional: Sprinkle vegan Parmesan cheese on top.
12. Bake in the preheated oven for about 20 minutes, or until the top is golden brown and bubbling.
13. Remove from the oven and let it cool for a few minutes before serving.
14. Serve the vegan Egyptian Macarona Bechamel hot and enjoy!

19. Vegan Egyptian Mashi

Cooking time: 1 hour | Preparation time: 30 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 300 | Total Fat: 6g | Total Carbohydrates: 54g | Dietary Fiber: 10g | Protein: 10g

KITCHEN TOOLS:

• Large pot or Dutch oven
• Knife
• Spoon
• Cutting board
• Baking dish or casserole dish

INGREDIENTS:

• 8 small to medium-sized vegetables for stuffing, such as zucchini, eggplant, bell peppers, or tomatoes
• 1 cup short-grain rice
• 1/2 cup cooked lentils
• 1/2 cup cooked chickpeas
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh dill
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• Salt and pepper to taste
• Vegetable broth or water for cooking

INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C).
2. Prepare the vegetables by cutting off the tops and hollowing them out, leaving a cavity for the stuffing. Save the scooped-out flesh for later use.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent.
4. Add the reserved vegetable flesh to the pot and cook for a few minutes until it softens.
5. Add the rice, lentils, chickpeas, tomato paste, parsley, mint, dill, ground cumin, ground coriander, paprika, salt, and pepper to the pot. Stir well to combine all the ingredients and cook for a few minutes.
6. Stuff the hollowed-out vegetables with the rice mixture, filling them about 3/4 full. Place them in a baking dish or casserole dish.
7. Pour vegetable broth or water into the baking dish until it reaches about halfway up the sides of the stuffed vegetables.
8. Cover the dish with foil and bake in the preheated oven for 45 minutes to 1 hour, or until the vegetables are tender and the rice is cooked.
9. Remove the foil and continue baking for another 10 minutes to allow the tops to brown slightly.
10. Once cooked, remove from the oven and let it cool for a few minutes before serving.
11. Serve the vegan Egyptian Mashi as a main course or as a side dish with your favorite sauce or dip.

20. Vegan Egyptian Molokhia

Cooking time: 45 minutes | Preparation time: 15 minutes | Servings: 6

NUTRITIONAL FACTS:

Calories: 300 | Total Fat: 6g | Total Carbohydrates: 54g | Dietary Fiber: 10g | Protein: 10g

KITCHEN TOOLS:

• Large pot or Dutch oven
• Knife
• Spoon
• Cutting board
• Baking dish or casserole dish

INGREDIENTS:

• 8 small to medium-sized vegetables for stuffing, such as zucchini, eggplant, bell peppers, or tomatoes
• 1 cup short-grain rice
• 1/2 cup cooked lentils
• 1/2 cup cooked chickpeas
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh dill
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• Salt and pepper to taste
• Vegetable broth or water for cooking

INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C).
2. Prepare the vegetables by cutting off the tops and hollowing them out, leaving a cavity for the stuffing. Save the scooped-out flesh for later use.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent.
4. Add the reserved vegetable flesh to the pot and cook for a few minutes until it softens.
5. Add the rice, lentils, chickpeas, tomato paste, parsley, mint, dill, ground cumin, ground coriander, paprika, salt, and pepper to the pot. Stir well to combine all the ingredients and cook for a few minutes.
6. Stuff the hollowed-out vegetables with the rice mixture, filling them about 3/4 full. Place them in a baking dish or casserole dish.
7. Pour vegetable broth or water into the baking dish until it reaches about halfway up the sides of the stuffed vegetables.
8. Cover the dish with foil and bake in the preheated oven for 45 minutes to 1 hour, or until the vegetables are tender and the rice is cooked.
9. Remove the foil and continue baking for another 10 minutes to allow the tops to brown slightly.
10. Once cooked, remove from the oven and let it cool for a few minutes before serving.
11. Serve the vegan Egyptian Mashi as a main course or as a side dish with your favorite sauce or dip.

21. Vegan Egyptian Mulukhiyah

Cooking time: 45 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 220 | Total Fat: 9g | Total Carbohydrates: 29g | Dietary Fiber: 8g | Protein: 9g

KITCHEN TOOLS:

• Large pot
• Knife
• Cutting board
• Wooden spoon
• Blender or food processor
• Serving bowls

INGREDIENTS:

• 2 cups chopped mulukhiyah leaves (also known as Jew’s mallow or Egyptian spinach)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 1 cup water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Cooked rice or Egyptian bread for serving

INSTRUCTIONS:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent and fragrant.
2. Add the chopped mulukhiyah leaves to the pot and stir well. Cook for a few minutes until the leaves wilt.
3. In a blender or food processor, blend the cooked mulukhiyah leaves with vegetable broth and water until you achieve a smooth consistency.
4. Pour the mulukhiyah mixture back into the pot. Add the ground cumin, ground coriander, ground turmeric, salt, and pepper. Stir well to combine.
5. Bring the mixture to a simmer over medium-low heat. Cover the pot and let it cook for about 30 minutes, stirring occasionally to prevent sticking.
6. Taste and adjust the seasoning if needed.
7. Serve the mulukhiyah hot over cooked rice or with Egyptian bread on the side.

22. Vegan Egyptian Roqaq

Cooking time: 20 minutes | Preparation time: 15 minutes | Servings: 20

NUTRITIONAL FACTS:

Calories: 80 | Total Fat: 2g | Total Carbohydrates: 14g | Dietary Fiber: 1g | Protein: 2g

KITCHEN TOOLS:

• Mixing bowl
• Rolling pin
• Baking sheet
• Parchment paper

INGREDIENTS:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup warm water
• 2 tablespoons olive oil
• Extra flour for dusting

INSTRUCTIONS:

1. In a mixing bowl, combine the all-purpose flour, salt, and baking powder.
2. Gradually add the warm water and olive oil to the dry ingredients. Mix with a spoon or your hands until a dough forms.
3. Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
4. Divide the dough into small balls, about the size of a golf ball. Cover them with a damp cloth and let them rest for 10 minutes.
5. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out each dough ball into a thin circle or oval shape, about 6-7 inches in diameter. Dust with extra flour to prevent sticking.
7. Place the rolled out dough on the prepared baking sheet and prick it all over with a fork to prevent air bubbles from forming.
8. Bake the Roqaq in the preheated oven for about 5-7 minutes until it puffs up and turns lightly golden. Flip it over and bake for another 5-7 minutes until crispy and golden.
9. Remove the baked Roqaq from the oven and let them cool completely on a wire rack.
10. Repeat the process with the remaining dough balls.
11. Once cooled, store the vegan Egyptian Roqaq in an airtight container to keep them crispy.

23. Vegan Egyptian Roz bil Laban

Cooking time: 45 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 250 | Total Fat: 5g | Total Carbohydrates: 50g | Dietary Fiber: 1g | Protein: 4g

KITCHEN TOOLS:

• Medium-sized saucepan
• Wooden spoon or spatula
• Mixing bowl
• Whisk
• Serving bowls or glasses

INGREDIENTS:

• 1 cup rice (long-grain or basmati)
• 4 cups almond milk (or any non-dairy milk)
• 1/4 cup sugar (adjust to taste)
• 1/2 teaspoon vanilla extract
• Ground cinnamon for garnish
• Crushed pistachios for garnish (optional)

INSTRUCTIONS:

1. Rinse the rice under cold water until the water runs clear.
2. In a medium-sized saucepan, combine the rinsed rice and almond milk.
3. Place the saucepan over medium heat and bring the mixture to a gentle boil.
4. Reduce the heat to low and let the rice simmer, stirring occasionally, for about 30-40 minutes or until the rice is cooked and the mixture thickens.
5. Stir in the sugar and vanilla extract. Cook for an additional 5 minutes until the sugar dissolves and the flavors combine.
6. Remove the saucepan from heat and allow the rice pudding to cool for a few minutes.
7. In a separate mixing bowl, whisk together 1/4 cup of almond milk and 1 tablespoon of cornstarch until well combined.
8. Slowly pour the cornstarch mixture into the rice pudding while stirring continuously.
9. Return the saucepan to the heat and cook for another 5 minutes, stirring constantly, until the pudding thickens.
10. Remove from heat and let it cool to room temperature.
11. Once cooled, divide the rice pudding into serving bowls or glasses.
12. Sprinkle ground cinnamon on top and garnish with crushed pistachios if desired.
13. Refrigerate for at least 2 hours or until chilled.
14. Serve your vegan Egyptian Roz bil Laban cold and enjoy!

24.Vegan Egyptian Samak Makhbous

Cooking time: 30 minutes | Preparation time: 20 minutes | Marinating time: 30 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 230 | Total Fat: 14g | Total Carbohydrates: 10g | Dietary Fiber: 2g | Protein: 20g

KITCHEN TOOLS:

• Baking dish
• Mixing bowl
• Whisk or fork
• Knife
• Cutting board
• Baking sheet
• Aluminum foil

INGREDIENTS:

• 4 large firm tofu fillets
• 3 tablespoons olive oil
• 2 cloves of garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
• Lemon wedges for serving

INSTRUCTIONS:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
2. In a mixing bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, lemon juice, salt, and pepper. Whisk or stir until well combined.
3. Place the tofu fillets in a single layer in a baking dish. Pour the marinade over the tofu fillets, making sure they are evenly coated. Allow the tofu to marinate for at least 30 minutes.
4. Transfer the marinated tofu fillets onto the prepared baking sheet. Reserve any remaining marinade.
5. Bake the tofu in the preheated oven for about 20-25 minutes, or until the edges are slightly browned and crispy.
6. While the tofu is baking, pour the remaining marinade into a small saucepan and heat over low heat until warmed through. This will be used as a sauce for serving.
7. Once the tofu is done baking, remove it from the oven and let it cool slightly.
8. To serve, place the tofu fillets on a serving plate. Drizzle the warm marinade sauce over the tofu. Garnish with fresh parsley or cilantro.
9. Serve the vegan Egyptian Samak Makhbous with lemon wedges on the side. It pairs well

25. Vegan Egyptian Sayadiyah

Cooking time: 40 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 380 | Total Fat: 11g | Total Carbohydrates: 63g | Dietary Fiber: 7g | Protein: 10g

KITCHEN TOOLS:

• Large saucepan
• Wooden spoon or spatula
• Medium-sized frying pan
• Mixing bowl

INGREDIENTS:

For the rice:

• 1 cup basmati rice
• 2 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste

For the fried onions:

• 1 large onion, thinly sliced
• 2 tablespoons olive oil

For serving:

• Lemon wedges
• Fresh parsley, chopped

INSTRUCTIONS:

1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. In a large saucepan, heat some olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and translucent.
3. Add the ground cumin, ground coriander, turmeric powder, salt, and pepper to the saucepan. Stir well to coat the onions and garlic with the spices.
4. Add the rinsed rice to the saucepan and stir to combine with the onion and spice mixture.
5. Pour the vegetable broth into the saucepan and bring to a boil.
6. Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes or until the liquid is absorbed and the rice is cooked.
7. While the rice is cooking, heat 2 tablespoons of olive oil in a medium-sized frying pan over medium heat. Add the thinly sliced onion and cook until golden and crispy, stirring occasionally. Remove from heat and set aside.
8. Once the rice is cooked, fluff it with a fork and transfer it to a serving platter.
9. Top the rice with the fried onions, spreading them evenly over the surface.
10. Garnish with fresh parsley and serve the vegan Egyptian Sayadiyah with lemon wedges on the side.
11. Squeeze the lemon juice over the rice before eating, according to your taste preference.

26. Vegan Egyptian Shakshuka

Cooking time: 25 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 220 | Total Fat: 12g | Total Carbohydrates: 18g | Dietary Fiber: 5g | Protein: 9g

KITCHEN TOOLS:

• Large skillet
• Wooden spoon
• Knife
• Cutting board

INGREDIENTS:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (400g) crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Slices of bread or pita, for serving

INSTRUCTIONS:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic to the skillet. Sauté for a few minutes until the onion becomes translucent.
3. Add the diced bell peppers to the skillet and cook for another 5 minutes until they start to soften.
4. Stir in the crushed tomatoes, ground cumin, ground paprika, ground turmeric, and ground cayenne pepper (if using). Mix well to combine the ingredients.
5. Season the mixture with salt and pepper to taste.
6. Reduce the heat to low and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.
7. Create wells in the sauce with a spoon and carefully crack the eggs into the wells. Cover the skillet and cook for an additional 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
8. Sprinkle the Shakshuka with fresh parsley or cilantro for garnish.
9. Serve the vegan Egyptian Shakshuka hot with slices of bread or pita on the side.

27. Vegan Egyptian Shawarma

Cooking time: 15 minutes | Preparation time: 15 minutes | Marinating time: 1 hour | Servings: 4

NUTRITIONAL FACTS:

Calories: 320 | Total Fat: 15g | Total Carbohydrates: 38g | Dietary Fiber: 8g | Protein: 10g

KITCHEN TOOLS:

• Mixing bowl
• Whisk
• Baking sheet
• Skillet or grill pan
• Knife
• Cutting board

INGREDIENTS:

For the Shawarma Marinade:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 4 cloves garlic, minced
• Salt and pepper to taste

For the Shawarma Filling:

• 4 pita bread rounds
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup thinly sliced cucumbers
• 1/2 cup sliced red onions
• Vegan garlic sauce or tahini sauce for serving

INSTRUCTIONS:

1. In a mixing bowl, whisk together all the marinade ingredients until well combined.
2. Add the sliced seitan or your preferred vegan protein to the marinade. Toss to coat the seitan evenly. Cover the bowl and let it marinate in the refrigerator for at least 1 hour or overnight for the best flavor.
3. Preheat your oven to 180°C (350°F). Place the marinated seitan slices on a baking sheet and bake for about 15 minutes until heated through and slightly crispy. Alternatively, you can cook the seitan slices on a skillet or grill pan over medium heat until heated through and browned.
4. Remove the seitan from the oven or skillet and let it cool for a few minutes. Slice the seitan into thin strips.
5. Warm the pita bread rounds in the oven or on a skillet for a few minutes until soft and pliable.
6. Assemble the shawarma by placing a spoonful of garlic sauce or tahini sauce on the center of each pita bread round. Add a layer of shredded lettuce, followed by the sliced seitan, diced tomatoes, sliced cucumbers, and red onions.
7. Roll the pita bread tightly around the filling, forming a wrap. You can wrap it in parchment paper or aluminum foil to hold it together if desired.
8. Serve the vegan Egyptian shawarma wraps immediately and enjoy!

28. Vegan Egyptian Ta’meya

Cooking time: 15 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 250 | Total Fat: 13g | Total Carbohydrates: 25g | Dietary Fiber: 6 | Protein: 9g

KITCHEN TOOLS:

• Food processor or blender
• Mixing bowl
• Skillet or deep fryer
• Slotted spoon
• Paper towels

INGREDIENTS:

• 1 cup dried fava beans, soaked overnight
• 1 small onion, roughly chopped
• 4 cloves garlic
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 2 tablespoons all-purpose flour or chickpea flour
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon baking powder
• Salt and pepper to taste
• Vegetable oil for frying

INSTRUCTIONS:

1. Drain and rinse the soaked fava beans. Place them in a food processor or blender along with the chopped onion, garlic, parsley, and cilantro. Pulse the mixture until you get a coarse paste.
2. Transfer the mixture to a mixing bowl. Add flour, ground cumin, ground coriander, baking powder, salt, and pepper. Mix well until all the ingredients are combined.
3. Cover the bowl and let the mixture rest in the refrigerator for 30 minutes to an hour. This helps the flavors to develop and the mixture to firm up.
4. Heat vegetable oil in a skillet or deep fryer to about 180°C (350°F).
5. Take a small portion of the falafel mixture and shape it into a small patty or ball. Repeat with the remaining mixture.
6. Carefully drop the falafel patties or balls into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes until golden brown and crispy. Flip them over halfway through cooking.
7. Use a slotted spoon to remove the cooked falafel from the oil and transfer them to a plate lined with paper towels to drain excess oil.
8. Repeat the frying process with the remaining falafel mixture.
9. Serve the vegan Egyptian ta’meya while still warm. They can be enjoyed as a snack, stuffed into pita bread with tahini sauce and fresh veggies, or served alongside salad and dips.

29. Vegan Egyptian Umm Ali

Cooking time: 25 minutes | Preparation time: 15 minutes | Servings: 6

NUTRITIONAL FACTS:

Calories: 290 | Total Fat: 16g | Total Carbohydrates: 32g | Dietary Fiber: 2g | Protein: 5g

KITCHEN TOOLS:

• Medium-sized saucepan
• Baking dish
• Mixing bowl
• Whisk
• Oven or microwave

INGREDIENTS:

• 4 cups day-old bread, torn into small pieces
• 2 cups almond milk (or any non-dairy milk)
• 1/2 cup coconut milk
• 1/4 cup sugar
• 1/4 cup raisins
• 1/4 cup shredded coconut
• 1/4 cup slivered almonds
• 1/2 teaspoon vanilla extract
• Pinch of ground cinnamon
• Pinch of salt

INSTRUCTIONS:

1. Preheat your oven to 180°C (350°F). If you prefer to use a microwave, you can skip preheating the oven.
2. In a medium-sized saucepan, heat the almond milk, coconut milk, and sugar over medium heat until it comes to a simmer. Stir occasionally to dissolve the sugar.
3. Remove the saucepan from heat and stir in the vanilla extract, ground cinnamon, and a pinch of salt. Set the mixture aside.
4. In a baking dish, spread the torn bread pieces evenly.
5. Pour the milk mixture over the bread, making sure all the bread is soaked. Let it sit for a few minutes to absorb the liquid.
6. Sprinkle raisins, shredded coconut, and slivered almonds over the soaked bread.
7. Place the baking dish in the preheated oven and bake for 20-25 minutes until the top is golden brown and the mixture is bubbly. If using a microwave, microwave on high for 5-7 minutes until heated through.
8. Remove from the oven and let it cool slightly before serving.
9. Umm Ali can be served warm or at room temperature. You can garnish it with additional shredded coconut and slivered almonds if desired.

30. Vegan Egyptian Zalabia

Cooking time: 15 minutes | Preparation time: 15 minutes | Servings: 20

NUTRITIONAL FACTS:

Calories: 120 | Total Fat: 0g | Total Carbohydrates: 29g | Dietary Fiber: 0g | Protein: 1g

KITCHEN TOOLS:

• Mixing bowl
• Whisk
• Deep-fry thermometer
• Slotted spoon
• Plate lined with paper towels

INGREDIENTS:

For the Batter:

• 1 ½ cups all-purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 cup warm water
• ½ teaspoon active dry yeast

For the Syrup:

• 1 ½ cups sugar
• 1 cup water
• Juice of 1 lemon

For Frying:

• Vegetable oil

INSTRUCTIONS:

1. In a mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, and baking powder.
2. In a separate small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until it becomes frothy.
3. Pour the yeast mixture into the dry ingredients and whisk until you have a smooth batter. Cover the bowl with a clean cloth and let it rest for about 30 minutes to allow the batter to rise.
4. Meanwhile, prepare the syrup by combining the sugar and water in a saucepan. Bring it to a boil over medium heat, stirring until the sugar is completely dissolved. Reduce the heat to low and simmer for about 10 minutes. Remove from heat, add the lemon juice, and set aside to cool.
5. Fill a deep pot with vegetable oil to a depth of about 2 inches. Heat the oil over medium heat until it reaches a temperature of 350°F (180°C) on a deep-fry thermometer.
6. Once the batter has risen, give it a quick stir. Using your fingers or a spoon, grab a small portion of the batter and drop it into the hot oil. Repeat this process, frying a few pieces at a time, taking care not to overcrowd the pot.
7. Fry the Zalabia until they turn golden brown and crispy, flipping them over occasionally for even cooking. This usually takes about 3-4 minutes per batch.
8. Using a slotted spoon, remove the fried Zalabia from the oil and transfer them to a plate lined with paper towels to drain excess oil.
9. Once all the Zalabia are fried, dip them immediately into the cooled syrup, ensuring they are fully coated. Allow them to soak in the syrup for a few minutes.
10. Remove the Zalabia from the syrup and place them on a serving plate.
11. Serve the vegan Egyptian Zalabia warm or at room temperature.

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