11 Most Popular Lebanon Vegan Recipes For Your Kids
I hope these Lebanese Vegan Recipes may inspire you to make healthy dinner choices, whether you are simply attempting to eat less meat, prepare more plant-based meals, or adopt a vegan lifestyle.
Lebanon is still a traditional Middle-Eastern nation, even though veganism is still a nascent movement. People consume vegan meals daily while keeping large quantities of grilled meat for the weekends and family get-togethers.
The majority of young adults are familiar with veganism. Adults, particularly parents, who struggle to comprehend and accept that their children have chosen a different lifestyle from their own, are less likely to experience it. There is, however, a sizable and crucial vegan society that unites people from many religious and cultural traditions.
Lebanon Offers Vegan Food
You will not go hungry because of the sluggish adoption of veganism—quite the contrary! The traditional local eateries always serve a variety of salads, both raw and cooked, including hummus, tahini, and falafel, in addition to their customary mezze entrées.
Find out which one has mayonnaise, then remove it from the tray. Mezze salads alone may keep you very healthy for a month in Lebanon. Additionally, markets offer a wide variety of fresh Mediterranean fruits and vegetables throughout the year, including exceptional tomatoes, dates, olives, avocados, and olives.
The restaurant employees will always be cheerful and upbeat as they assist you in selecting the perfect vegan meal. People have a great deal of awareness about dietary limitations thanks to decades of tolerance for other cultures and religions.
Lebanon Vegan Recipes
1. Loubie Bit
The easiest, tastiest vegetarian recipe is Loubie Bit, and it's also the most acceptable way to eat green beans! Olive oil, onions, and garlic are sautéed with these Italian green beans before they are simmered in tomato sauce until they are soft.
Prep time: 10 mins | Cook time: 40 mins | Total time: 50 minutes | Servings: 4
- Green beans: 2 pounds
- Tomatoes: 3 ripe, diced
- Garlic: 10 cloves
- Onion: 1 large, sliced in wedges
- Tomato sauce or a small tomato sauce can: 2 tablespoons
- Olive oil: 2 tablespoons
- Salt: 1 teaspoon or to taste
- Water: 1 cup
- Olive oil and salt should be sautéed in a big pot over medium-high heat for about 7 to 10 minutes, constantly stirring, until tender but not browned.
- Mix in the garlic, then simmer for an additional two minutes.
- Green beans, ½ cup water, and a stir are added. The pot is covered and cooked for 20 minutes.
- Stir well before adding the tomato paste, dissolved in half a cup of water. Then, cover the pan and bring the mixture to a boil. Once beans are fully cooked, reduce heat to low and simmer for 20 to 30 minutes, stirring regularly.
- Remove from heat and place somewhere to cool.
- Serve with pita bread, hot or cold—it tastes even better the next day!
2. Lebanese Falafel
Chickpeas and fava beans are used in this classic homemade falafel recipe.
Prep time: 15 mins | Cook time: 7 mins | Total time: 22 minutes | Servings: 70 falafel
- Dried chickpeas: 1 cup
- Peeled dried fava beans: 1 cup
- Bicarbonate of soda: 3 tablespoons
- Garlic: 2 cloves
- Onion: 1 small
- Fresh parsley: 2 handfuls
- Fresh cilantro coriander: 1 handful
- 7 spice: 1 teaspoon
- Dried coriander: 1 teaspoon
- Red chilli powder: ½ teaspoon
- Black pepper: ½ teaspoon
- Cumin powder: ½ teaspoon
- Salt: 1 tablespoon
- Sesame seeds for dipping.
- Enough vegetable oil for deep frying
- The night before, place the peeled fava beans and chickpeas in separate, large bowls and fill them with water. To each bowl, add a teaspoon of bicarbonate, and stir thoroughly. The following day, rinse the beans under running water to remove any dirt. The chickpeas and fava beans should be processed in batches in a food processor to get a medium-coarse texture. Place in a big mixing basin.
- The onion, garlic, cilantro, and parsley should be added to the food processor and blended. Blend thoroughly after adding to the chickpeas and fava beans.
- Add enough olive oil, if necessary, to bind the mixture before adding the spices, salt, and an additional teaspoon of bicarbonate soda. It shouldn't be too dry or too wet to make falafel. Prior to frying, try to chill the dough for at least an hour to make it easier to shape.
- Make enough vegetable oil in the oven to deep-fried food. If you have a falafel scooper, use it to form your falafel into golf-sized balls. They should be lightly pressed into a plate of sesame seeds before deep frying for about 7 minutes or until golden.
- Serve in a wrap with some tahini sauce, fresh pickles, and vegetables.
3. Lebanese Batata Harra
You need potatoes, cilantro (also known as fresh coriander), garlic, and chilli to make this straightforward recipe. Still, how you handle these fundamental components will make the difference.
Prep time: 10 mins | Cook time: 15 mins | Total time: 25 minutes | Servings: 2
- Cilantro: 1 large bunch
- Frying potatoes diced: 3-4 medium-sized
- Garlic cloves, chopped: 3-4
- Birds eye chilli: ½
- Salt: 1 teaspoon
- Regular olive oil: 2-3 tablespoon
- Vegetable oil for frying
- Rinse the cilantro thoroughly, picking out any yellow leaves. Severally chop. Place aside.
- Potatoes should be cut into medium-sized, 1-2 cm thick cubes.
- The potatoes should be deep-fried in vegetable oil until golden brown. Place aside.
- Add a generous drizzle of standard olive oil to a large nonstick pan. Garlic should be added and cooked over low heat until beige, not burned. Salt and chilli pepper should be added to the garlic. Add the chopped cilantro to the garlic-chilli mixture, and cook for 4-5 minutes on medium heat. Add the fried potatoes to the pan and gently cook for two more minutes.
- Serve after adjusting the salt and spice levels as needed.
4. Vegan Zucchini With Bulgur Wheat And Tomatoes
Another underrated Lebanese favourite that can affordably and healthily feed an entire family is this one.
Prep time: 15 mins | Cook time: 30 mins | Total time: 45 minutes | Servings: 4
- Onions: 2
- Zucchini: 3 medium-sized
- Tomatoes: 4-5 medium
- Tomato paste: 1 teaspoon
- 7 spice: ¼ teaspoon
- Coarse bulgur wheat: 1 cup
- Salt to taste
- Boiling water: 2-3 cups
- Pinch of black pepper
- On medium-high heat, sauté the onions for a few minutes until they are brown in 2: 3 teaspoons of ordinary cooking olive oil or vegetable oil.
- Add the fresh tomatoes, a spoonful of tomato concentrate, and a cup of heated water to a separate pot.
- The tomatoes should be mixed with the 7 spices, black pepper, and about a tablespoon of salt. Bring to a boil, then lower the heat to medium.
- Once the onions are golden, add the chopped zucchini and sauté for 5 to 10 minutes, or until they are halfway done, before adding them to the tomato sauce.
- Fill the pot with just enough boiling water to cover the bulgur grains. Make sure to correct the salt levels five minutes before the completion of the simmering process, which should take 20 to 30 minutes on low heat.
- Serve with fresh bread and, at your discretion, a side dish of radishes and herbs.
5. Lebanese Stuffed Grape Leaves
A variant of filled grape leaves which is vegan.
Prep time: 120 mins | Cook time: 20 mins | Total time: 140 minutes | Servings: 6
- Grape leaves: 450g
- Potatoes: 2 medium-sized
- Parsley: 2 large bunches
- Tomatoes: 8 medium-sized
- Spring onions: 2-3
- Medium onion or 1 shallot: ⅓
- Short grain rice: 1 ½ cups
- Lemon juice: 2
- Tomato paste: 1 tablespoon
- Salt: 1 tablespoon
- 7 spice: 1 tablespoon
- Regular olive oil: ½ cup
- Water: 1 cup
- A small handful of mint leaves
- Fill the center of the grape leaf with 1 tablespoon of the filling, then tuck the sides in. Make a tight cigar-shaped roll. Depending on the leaf's size, adjust the mixture's amount. In the pot, arrange the grape leaves in layers. If the mixture has too much liquid, use a fine sieve to pour part of it onto the stacked leaves.
- Because the grape leaves will swell when cooked, leave about 10 cm of room at the top of the pot. After rolling the grape leaves, combine 1 cup of water with ½ a lemon's worth of lemon juice and ½ a teaspoon of salt. Using a solid plate or lid that is one size smaller than your pot, firmly press the grape leaves down. To cover, pour the brine on.
- Fresh leaves should be blanched in boiling water for five minutes before draining. Rinse and drain the grape leaves from the jar if you plan to use them. Chop the parsley, tomatoes, mint, and onions into small pieces. To a bowl, add.
- Stir thoroughly after adding the rice, salt, 7-Spice, tomato concentrate, olive oil, and lemon juice to the bowl. Potatoes should be peeled, sliced thinly (1 cm), and placed in the bottom of the saucepan. Set up your workspace with a single tray next to the mixture and a cooking pot for rolling the grape leaves.
- Remove any stems and spread out one grape leaf on the platter. Using a solid plate or lid that is one size smaller than your pot, firmly press the grape leaves down. After covering with brine, turn up the heat to medium-high.
- Turn down the heat to low and take the lid or plate off after 20 minutes. When the brine has reached the surface, taste it and adjust the salt/lemon proportions as needed. Cook on the lowest heat setting for an additional hour. Before turning off the heat, check one packed grape leaf to ensure it is cooked through.
- To make a show, flip the dish over onto a big platter. Hot or cold to serve.
6. Lebanese Maklouta
Eating a whole food plant-based diet is enjoyable, healthful, and—most importantly—delicious, thanks to these simple Lebanese vegan dishes.
Prep time: 20 mins | Cook time: 40 mins | Total time: 60 minutes | Servings: 6
- Bean soup mix: 1 pound
- Onion: 1 large
- Cumin: 1 tablespoon
- Coarse bulgur: ½ cup
- Water: 6 cups
- Salt to taste
- Drain and rinse the beans. Sort any waste materials.
- In a big saucepan of cool water, add the beans. Allow soaking for at least 8 hours or overnight undercover. Drain the water once you've soaked.
- The drained beans should be covered with water (approximately 6 cups).
- Place over medium-high heat, bring to a boil, partially cover, lower heat to medium-low, and simmer, stirring periodically, for about 50 minutes, or until the beans start to break down.
- Onion pieces and bulgur are combined. Simmer the bulgur until it is thoroughly cooked.
- While this is happening, combine onion and cumin in your food processor.
- Add to the soup, then simmer for 10 more minutes.
- Serve hot after adjusting the seasoning as needed.
7. Lentil Soup With Pasta
This recipe for Lebanese lentil soup with pasta is filling and nutritious. You can prepare lentil soup, a filling meatless dish in about an hour.
Prep time: 5 mins | Cook time: 45 mins | Total time: 50 minutes | Servings: 4
- Brown lentils: 2 cups, rinsed
- Onion: 1 large, diced
- Salt: 1 teaspoon
- Water: 6-8 cups
- Uncooked mini pasta of your choice: ¾ cup
- Butter or margarine: ½ tablespoon
- Ground cumin: 1 tablespoon
- Add 6 to 8 cups of water, salt, and rinsed lentils to a large saucepan set over high heat.
- The mixture should boil for 20 to 25 minutes before being simmered, depending on how tender you like your lentils.
- Add the small pasta, onions, butter, and cumin, and cover the pot; cook for 10 minutes or until the pasta is thoroughly cooked.
- Taste, and if necessary, adjust the salt.
8. Lebanese Tabbouleh
One of the most well-known Middle Eastern salads is tabouleh. A parsley salad is exceptionally light, energizing, and loaded with healthful components.
Prep time: 5 mins | Cook time: 25 mins | Total time: 30 minutes | Servings: 4
- Fresh parsley: 3 cups
- Tomatoes: 4 ripe
- Bulgur wheat: ½ cup
- White onion: 1 medium, chopped finely
- Fresh mint: ½ cup
- Salt: 2 teaspoon
- Extra virgin olive oil: 4 tablespoons
- Lemon juice: 3-4 tablespoons
- Pomegranate molasses: 1 tablespoon
- Chop the parsley, tomatoes, mint, and onion tiny.
- Put the finely chopped veggies in a sizable mixing dish.
- Gently combine the bulgur, pomegranate molasses, salt, and lemon juice.
- Adjust the salt and sour to taste.
- Olive oil has now been added; mix just enough to integrate. Don't combine it too much.
- You can add a few teaspoons of cold water if your tomatoes aren't ripe and juicy and you think your tabbouleh is a little dry.
- Enjoy your preferred main course!
9. Lebanese Mujadara
Make an easy and nutritious vegan lunch with just eight ingredients: lentils, rice, onions, and olive oil. Mujadara!
Prep time: 10 mins | Cook time: 40 minutes | Total time: 50 minutes | Servings: 4
- Onions: 3 large, sliced into strips
- Olive oil: ½ cup
- Lentils: 1 cup
- Rice: 1 cup
- Water: 5 cups
- Cumin: ¼ teaspoon
- 7 spice: ½ teaspoon
- Salt: ½ tablespoon to taste
- Olive oil and the cut onions should be added to a large nonstick pan. Heat on high for the first two to three minutes, then lower to the lowest level and caramelize for 35 to 40 minutes, occasionally stirring to prevent burning on one side.
- Put the rice in water and let it soak for around 30 minutes.
- After cleaning, add the lentils to a pot with 5 cups of water.
- When the lentils are ready, bring them to a boil before cooking them on medium heat.
- Check one lentil after 20 minutes of cooking to see if it is about done, then add the cup of drained rice.
- Add the salt, the spices, a fourth of the onions, and any extra oil from the onions, which ought to be almost done by this point.
- For a further 20 minutes on low heat, cover the lid and cook the rice. Salt should be tasted and adjusted as needed.
- Serve with yogurt or a side salad.
10. Lebanese Hummus
This homemade hummus recipe is quick, simple, incredibly smooth and creamy, and tastes far superior to the pre-made variety.
Prep time: 10 mins| Cook time: 10 mins | Total time: 20 minutes | Servings: 4
- Chickpeas cooked and drained: 1½ cups
- Fresh lemon juice: ¼ cup
- Well mixed tahini paste: ¼ cup
- Garlic: 1 clove
- Cold water: 5 tablespoons
- Salt: 1 teaspoon
- Extra-virgin olive oil: 2 tablespoons
- If you'd like, set aside around 10 whole chickpeas in a small bowl for later decoration.
- Washed chickpeas, tahini, lemon juice, salt, and garlic are processed for two minutes in a food processor to achieve smoothness.
- With a rubber spoon, clean the sides and bottom of the food processor. Then, pulse a few more times until the mixture is smooth and creamy, which should take 1-2 minutes.
- Five tablespoons of cold water should be added, then pulse again to achieve the desired consistency.
- By adding an extra pinch of salt or a bit more lemon juice, season to taste.
- To a serving plate, transfer the hummus mixture.
- Garnish with the saved whole chickpeas, parsley, and pomegranate seeds if desired.
- Serve with a sprinkle of olive oil on top.
11. Cucumber Yogurt Sauce
Prep time: 10 mins | Cook time: 5 mins | Total time: 15 minutes | Servings: 12
- Plant-based plain yogurt: 32 oz
- Water: ½ cup
- Persian cucumbers: 4, finely chopped
- Dried mint: 1 tablespoon
- Garlic: 4 cloves
- Salt: 1 teaspoon
- Extra virgin olive oil for drizzling
- Use a fork or whisk to blend the yogurt and water in a big bowl thoroughly. After adding them, stir in the cucumbers, mint, garlic, and salt.
- Add a few more tablespoons of water to thin down the sauce or taste and adjust the flavour.
- With a drizzle of extra virgin olive oil, serve chilled.
I combed through my blog and compiled a list of my 7 best Lebanese Vegan Dinners! These vibrant, Lebanese and Middle Eastern-inspired plant-based recipes are full of flavour and easy to make. Tell me your favourites in the comments below!
I trust you enjoyed this article about the 11 Most Popular Lebanon Vegan Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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