Best 30-Minute Vegan Middle Eastern Recipes

Middle Eastern food is all about balance and generosity. Warm spices, bright herbs, creamy dips, and plenty of fresh vegetables come together to create dishes that feel both nourishing and joyful.

With these 30-Minute Vegan Middle Eastern Recipes, you can bring that feeling to your own kitchen on even the busiest days.

Simple methods, everyday ingredients, and a few flavourful staples like tahini, lemon, garlic, and chickpeas make it easy to cook at home without spending hours at the stove.

From vibrant salads and comforting stews to oven-baked patties and skillet dishes, each recipe is designed to be practical, satisfying, and full of plant-based goodness.

You will find familiar favourites like hummus-inspired bowls and falafel-style wraps, as well as lighter options you can enjoy for lunch, dinner, or sharing with friends.

Whether you are new to Middle Eastern flavours or already love them, these 30-Minute Vegan Middle Eastern Recipes will help you create colourful plates that feel abundant and relaxed. All you need is a little prep, a warm pan, and a willingness to explore.

Let’s dive into the recipes and discover how easy it can be to fill your table with fragrant, wholesome food inspired by the Middle East.

Best 30-Minute Vegan Middle Eastern Recipes

Recipe #1 — Fattoush (Crisp Pita Salad with Sumac)

Fattoush is a refreshing Middle Eastern salad made with crunchy vegetables, toasted pita, and a bright sumac dressing. It is light, colourful, and perfect for a quick lunch or as a side dish for warm mains. This 30-minute version delivers all the classic flavours with simple ingredients.

Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes | Servings: 2

Ingredients

• Pita bread: 1 large, cut into bite-sized pieces
• Avocado oil: 1 tablespoon (for toasting the pita)
• Romaine lettuce: 2 cups, chopped
• Cucumber: 1 cup, diced
• Tomatoes: 1 cup, chopped
• Radishes: 3, thinly sliced
• Green onions: 2, sliced
• Fresh parsley: ¼ cup, chopped
• Fresh mint: 2 tablespoons, chopped
• Garlic: 1 clove, minced
• Lemon juice: 2 tablespoons
• Avocado oil: 1 tablespoon (for dressing)
• Sumac: 1 teaspoon
• Celtic sea salt to taste
• Black pepper to taste

Method

1. Heat 1 tablespoon of avocado oil in a skillet. Add the pita pieces and toast over medium heat until golden and crisp, about 5–7 minutes. Set aside to cool.
2. In a large bowl, combine the romaine lettuce, cucumber, tomatoes, radishes, green onions, parsley, and mint.
3. In a small bowl, whisk the garlic, lemon juice, 1 tablespoon avocado oil, sumac, Celtic sea salt, and black pepper.
4. Pour the dressing over the salad and toss gently to coat.
5. Add the toasted pita pieces just before serving the fattoush to maintain their crunch.

Nutrition Facts (per serving)

• Calories: ≈290
• Protein: 7 g
• Fibre: 6 g
• Fat: 14 g
• Carbohydrates: 34 g

Health Benefits

Fattoush is rich in hydrating vegetables that provide essential vitamins, minerals, and antioxidants. Lettuce, cucumbers, and tomatoes offer vitamin C and natural plant compounds that support immune health and digestion.

Fresh herbs like mint and parsley add even more antioxidants and contribute to a sense of natural freshness. The lemon–sumac dressing offers bright flavour and gentle digestive support.

Sumac contains natural antioxidants that may help reduce inflammation, while toasted pita adds satisfying fibre and texture. Together, these ingredients create a light, nourishing salad that feels energizing and refreshing.

Learn more about the benefits of sumac.
Explore more vegan salad recipes.

Recipe #2 — Mujadara-Style Lentil Soup (Weeknight Version)

This quick mujadara-inspired lentil soup captures the warm, earthy flavours of the classic dish while keeping the method simple. Tender lentils, caramelized onions, and gentle spices create a comforting bowl that is perfect for busy evenings.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Avocado oil: 1 tablespoon
• Yellow onion: 1 large, thinly sliced
• Garlic: 2 cloves, minced
• Brown lentils: ½ cup, rinsed
• Vegetable broth: 3 cups
• Cumin powder: 1 teaspoon
• Ground coriander: ½ teaspoon
• Ground turmeric: ½ teaspoon
• Cinnamon: ⅛ teaspoon
• Celtic sea salt to taste
• Black pepper to taste
• Lemon juice: 1 tablespoon
• Fresh parsley: 2 tablespoons, chopped

Method

1. Heat the avocado oil in a pot over medium heat. Add the sliced onions and cook until golden and softened, about 8 minutes.
2. Stir in the garlic, cumin, coriander, turmeric, and cinnamon. Cook for 30 seconds until fragrant.
3. Add the lentils and vegetable broth—season with Celtic sea salt and black pepper.
4. Bring to a simmer, then reduce the heat and cook for 18–20 minutes, or until the lentils are tender.
5. Stir in the lemon juice and adjust the seasoning to taste.
6. Serve the mujadara-style lentil soup warm, topped with chopped fresh parsley.

Nutrition Facts (per serving)

• Calories: ≈260
• Protein: 14 g
• Fibre: 10 g
• Fat: 6 g
• Carbohydrates: 38 g

Health Benefits

This mujadara-style lentil soup contains a nourishing blend of plant-based protein, fibre, and minerals that support steady energy. Lentils are especially rich in iron, folate, and magnesium, making them ideal for those seeking gentle but effective daily nourishment.

The warm spices help enhance digestion while adding natural depth. The combination of onions, garlic, and tomatoes provides beneficial antioxidants that support overall wellness.

These ingredients offer natural sweetness and harmony while keeping the soup light and comforting. Together, they create a bowl that is grounding, flavourful, and ideal for any time of day.

Learn more about the benefits of lentils.
Explore more vegan lentil recipes.

Recipe #3 — Baba Ghanoush (Smoky Eggplant Dip, Quick Broiler Method)

Baba ghanoush is a creamy roasted eggplant dip with a naturally smoky flavour and a smooth, silky texture. This quick version uses the broiler to mimic the traditional char, making it perfect for weeknights. It is rich, flavourful, and easy to serve with warm pita or fresh vegetables.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Eggplant: 1 large
• Tahini: 2 tablespoons
• Garlic: 1 clove, minced
• Lemon juice: 2 tablespoons
• Avocado oil: 1 tablespoon
• Smoked paprika: ½ teaspoon
• Celtic sea salt to taste
• Black pepper to taste
• Fresh parsley: 1 tablespoon, chopped (optional)
• Olive oil: 1 teaspoon, for drizzling (raw use only)

Method

1. Preheat the broiler. Prick the eggplant in a few places and place it on a baking sheet.
2. Broil for 15–18 minutes, turning halfway, until the skin is charred and the flesh is soft.
3. Let the eggplant cool slightly, then scoop the flesh into a bowl.
4. Add the tahini, garlic, lemon juice, avocado oil, smoked paprika, Celtic sea salt, and black pepper.
5. Mash or blend until creamy, adjusting seasoning as needed.
6. Transfer the baba ghanoush to a dish and drizzle with olive oil. Garnish with fresh parsley.

Nutrition Facts (per serving)

• Calories: ≈180
• Protein: 3 g
• Fibre: 6 g
• Fat: 12 g
• Carbohydrates: 15 g

Health Benefits

Eggplant is rich in antioxidants, particularly nasunin, which helps support cellular health. Its high fibre content makes this dip naturally filling and supportive of steady digestion.

Tahini adds healthy fats and essential minerals such as calcium and iron. The combination of lemon, garlic, and smoked spices creates a nutrient-dense spread that feels both light and satisfying.

Together, these ingredients offer a balance of flavour and nourishment, making baba ghanoush a wholesome addition to any plant-based meal.

Learn more about the health benefits of eggplant.
Explore more vegan eggplant recipes.

Recipe #4 — Hummus Bowls with Herbs & Warm Toppings

These hummus bowls are a quick and satisfying way to enjoy a Middle Eastern classic. Smooth hummus is topped with warm, lightly spiced vegetables and fresh herbs, creating a balanced meal that is ready in minutes. It is nourishing, colourful, and perfect for lunch or dinner.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 2

Ingredients

• Cooked chickpeas: 1½ cups
• Tahini: 2 tablespoons
• Lemon juice: 2 tablespoons
• Garlic: 1 clove, minced
• Cold water: 2–4 tablespoons, as needed
• Avocado oil: 1 tablespoon (for sautéing)
• Cherry tomatoes: 1 cup, halved
• Baby spinach: 2 cups
• Ground cumin: ½ teaspoon
• Smoked paprika: ¼ teaspoon
• Celtic sea salt to taste
• Black pepper to taste
• Fresh parsley: 2 tablespoons, chopped
• Olive oil: 1 teaspoon for drizzling (raw use only)

Method

1. Add the chickpeas, tahini, lemon juice, garlic, and 2 tablespoons of cold water to a blender. Blend until smooth, adding more water as needed.
2. Heat the avocado oil in a skillet. Add the cherry tomatoes and cook for 2–3 minutes until softened.
3. Stir in the spinach, cumin, smoked paprika, Celtic sea salt, and black pepper. Cook until the greens wilt.
4. Divide the hummus between two bowls. Top with the warm vegetables.
5. Drizzle the hummus bowls with olive oil and sprinkle with fresh parsley before serving.

Nutrition Facts (per serving)

• Calories: ≈320
• Protein: 12 g
• Fibre: 9 g
• Fat: 18 g
• Carbohydrates: 32 g

Health Benefits

Hummus is naturally rich in plant-based protein and fibre, offering steady energy and long-lasting fullness. Chickpeas contain essential nutrients such as folate, iron, and magnesium, all of which support daily vitality. Tahini adds healthy fats and minerals that help keep you grounded and nourished.

The warm vegetable topping provides antioxidants and vitamins that boost overall wellness. Spinach adds leafy-green goodness, while tomatoes offer lycopene, a powerful antioxidant. Together, these ingredients create a bowl that is both comforting and packed with beneficial nutrients.

Learn more about the health benefits of chickpeas.
Explore more vegan chickpea recipes.

Recipe #5 — Mercimek Köftesi (Turkish Red-Lentil Patties)

Mercimek köftesi are flavourful Turkish patties made with red lentils, herbs, and fine bulgur. They are soft, gently spiced, and perfect for serving as a snack, appetizer, or light meal. This quick version keeps the classic taste while staying easy enough for busy days.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 2–3

Ingredients

• Red lentils: ½ cup, rinsed
• Fine bulgur: ½ cup
• Water: 1½ cups
• Avocado oil: 1 tablespoon
• Yellow onion: 1 small, finely chopped
• Tomato paste: 1 tablespoon
• Paprika: 1 teaspoon
• Cumin powder: 1 teaspoon
• Fresh parsley: ¼ cup, finely chopped
• Green onions: 2, chopped
• Lemon juice: 1 tablespoon
• Celtic sea salt to taste
• Black pepper to taste
• Lettuce leaves for serving (optional)

Method

1. Bring the lentils and water to a boil in a small pot. Reduce the heat and simmer for 12–15 minutes, or until the lentils are soft and most of the water is absorbed.
2. Stir in the fine bulgur, cover the pot, and let it rest for 10 minutes until the bulgur softens.
3. Heat the avocado oil in a skillet. Add the onion and cook until soft. Stir in the tomato paste, paprika, and cumin. Cook for 1 minute.
4. Combine the onion mixture with the lentil mixture. Add the parsley, green onions, lemon juice, Celtic sea salt, and black pepper.
5. Once cool enough to handle, shape the mixture into small oblong patties.
6. Serve the mercimek köftesi with lettuce leaves or as part of a mezze platter.

Nutrition Facts (per serving)

• Calories: ≈310
• Protein: 13 g
• Fibre: 10 g
• Fat: 8 g
• Carbohydrates: 48 g

Health Benefits

Red lentils are rich in plant-based protein and offer a valuable source of fibre that promotes balanced digestion. They are gentle on the stomach and cook quickly, making them an ideal ingredient for fast, nourishing meals. Bulgur adds whole-grain goodness and provides additional fibre and minerals.

Fresh herbs like parsley and green onions offer antioxidants that support overall vitality. The combination of lentils, bulgur, and herbs creates a flavourful patty that is satisfying while remaining light and easy to enjoy.

Learn more about the benefits of lentils.
Explore more vegan lentil recipes.

Recipe #6 — Tahini–Garlic Roasted Cauliflower

This tahini–garlic roasted cauliflower is warm, fragrant, and full of Middle Eastern flavour. The florets become golden and crisp in the oven, then get tossed with a creamy tahini sauce that adds richness without feeling heavy. It makes a beautiful side dish or a light main.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Cauliflower: 1 small head, cut into florets
• Avocado oil: 1½ tablespoons
• Garlic: 2 cloves, minced
• Ground cumin: ½ teaspoon
• Smoked paprika: ½ teaspoon
• Celtic sea salt to taste
• Black pepper to taste
• Tahini: 2 tablespoons
• Lemon juice: 1 tablespoon
• Cold water: 1–2 tablespoons, as needed
• Fresh parsley: 1 tablespoon, chopped
• Olive oil: 1 teaspoon for drizzling (raw use only)

Method

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place the cauliflower florets in a bowl. Add the avocado oil, garlic, cumin, smoked paprika, Celtic sea salt, and black pepper. Toss to coat.
3. Spread the cauliflower on the baking sheet and roast for 18–20 minutes, or until golden with crisp edges.
4. In a small bowl, whisk the tahini, lemon juice, and enough cold water to make a smooth sauce.
5. Transfer the roasted cauliflower to a serving dish. Drizzle with the tahini sauce.
6. Garnish the tahini–garlic roasted cauliflower with fresh parsley and a light drizzle of olive oil.

Nutrition Facts (per serving)

• Calories: ≈230
• Protein: 6 g
• Fibre: 6 g
• Fat: 17 g
• Carbohydrates: 16 g

Health Benefits

Cauliflower is a nutrient-dense vegetable rich in fibre, vitamin C, and natural antioxidants. Roasting enhances its sweetness while keeping the texture light and satisfying.

Tahini adds healthy fats and minerals such as calcium, magnesium, and iron, which support daily energy and overall wellness.

Garlic, cumin, and smoked paprika add depth and warmth while offering their own benefits, from supporting digestion to providing antioxidants. Together, the ingredients create a nourishing dish that is flavourful, balanced, and easy to enjoy any day of the week.

Learn more about the benefits of cauliflower.
Explore more vegan cauliflower recipes.

Recipe #7 — Mujadara (Lentils & Rice with Crispy Onions)

Mujadara is a comforting Middle Eastern staple made with lentils, rice, and golden onions. This quick version keeps the warm, earthy flavours while staying simple enough for weeknight cooking. It is filling, nourishing, and naturally vegan.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Avocado oil: 2 tablespoons
• Yellow onion: 1 large, thinly sliced
• Brown lentils: ½ cup, rinsed
• Long-grain rice: ½ cup, rinsed
• Garlic: 2 cloves, minced
• Cumin powder: 1 teaspoon
• Ground coriander: ½ teaspoon
• Cinnamon: ⅛ teaspoon
• Vegetable broth: 2¼ cups
• Celtic sea salt to taste
• Black pepper to taste
• Fresh parsley: 2 tablespoons, chopped (optional)
• Lemon wedges for serving

Method

1. Heat the avocado oil in a wide skillet. Add the onions and cook over medium heat until golden and lightly crispy, about 8–10 minutes. Remove half of the onions and set aside for topping.
2. Add the garlic, cumin, coriander, and cinnamon to the skillet. Cook for 30 seconds until fragrant.
3. Add the lentils, rice, and vegetable broth—season with Celtic sea salt and black pepper.
4. Bring to a simmer. Cover and cook for 15–18 minutes, or until the lentils and rice are tender and the liquid is absorbed.
5. Fluff gently with a fork. Top with the reserved crispy onions.
6. Garnish the Mujadara with fresh parsley and serve with lemon wedges.

Nutrition Facts (per serving)

• Calories: ≈380
• Protein: 14 g
• Fibre: 12 g
• Fat: 12 g
• Carbohydrates: 55 g

Health Benefits

Mujadara provides an excellent balance of plant-based protein and complex carbohydrates. Lentils offer high levels of fibre, iron, and folate, helping support steady energy and digestive wellness. Rice adds gentle comfort and pairs well with the earthy flavour of the lentils.

Crispy onions add antioxidants and natural sweetness, while spices like cumin and coriander support digestion and overall vitality. Together, the ingredients create a warming, satisfying dish that nourishes the body and feels wonderfully grounding.

Learn more about the benefits of lentils.
Explore more delicious vegan recipes with rice.

Recipe #8 — Baked Falafel Wraps

These baked falafel wraps are a light and flavourful option for a quick meal. The falafel mixture comes together easily, and baking keeps everything crisp without frying. Fresh vegetables and a simple tahini sauce complete this nourishing wrap.

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Cooked chickpeas: 1½ cups
• Onion: ½ small, chopped
• Garlic: 2 cloves, minced
• Fresh parsley: ¼ cup, chopped
• Cumin powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Smoked paprika: ½ teaspoon
• Flour: 2 tablespoons
• Avocado oil: 1 tablespoon
• Celtic sea salt to taste
• Black pepper to taste
• Tortilla wraps: 2 large
• Lettuce: 1 cup, shredded
• Tomatoes: 1 cup, chopped
• Cucumber: 1 cup, sliced
• Tahini: 2 tablespoons
• Lemon juice: 1 tablespoon
• Cold water: 1–2 tablespoons

Method

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Add the chickpeas, onion, garlic, parsley, cumin, coriander, smoked paprika, flour, Celtic sea salt, and black pepper to a blender or food processor. Pulse until the mixture comes together.
3. Shape the mixture into small patties and place them on the baking sheet.
4. Brush the tops with avocado oil and bake for 10–12 minutes, flipping once halfway.
5. In a small bowl, whisk the tahini, lemon juice, and enough cold water to form a smooth sauce.
6. Fill each wrap with lettuce, tomatoes, cucumber, and the baked falafel. Drizzle with the tahini sauce.
7. Fold and serve warm.

Nutrition Facts (per serving)

• Calories: ≈420
• Protein: 15 g
• Fibre: 10 g
• Fat: 18 g
• Carbohydrates: 54 g

Health Benefits

Falafel offers a wonderful balance of plant-based protein, fibre, and minerals from chickpeas. Baking the patties reduces added oils while keeping them flavourful and satisfying. Fresh vegetables add hydration, vitamins, and natural crunch.

The tahini sauce provides healthy fats, calcium, and a creamy finish that brings everything together. Each wrap delivers steady energy and gentle nourishment, making it a wholesome choice for lunch or dinner.

Learn more about the benefits of chickpeas.
Explore more vegan recipes with chickpeas.

Recipe #9 — Shakshuka-Style Tofu (Tomato–Pepper Skillet)

This vegan shakshuka replaces eggs with gently seasoned tofu, creating a warm and comforting dish with bright tomato and pepper flavours. It cooks in one skillet and is perfect for breakfast, lunch, or a light dinner. The tofu absorbs the spices beautifully, making each bite flavourful and satisfying.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Avocado oil: 1 tablespoon
• Yellow onion: ½ medium, chopped
• Red bell pepper: 1, chopped
• Garlic: 2 cloves, minced
• Diced tomatoes: 1 can (14 oz)
• Tomato paste: 1 tablespoon
• Paprika: 1 teaspoon
• Cumin powder: 1 teaspoon
• Turmeric: ¼ teaspoon
• Celtic sea salt to taste
• Black pepper to taste
• Firm tofu: 200 g, sliced or crumbled into large pieces
• Fresh parsley: 2 tablespoons, chopped
• Lemon wedges for serving

Method

1. Heat the avocado oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
2. Add the bell pepper and garlic. Cook for another 2 minutes until fragrant.
3. Stir in the diced tomatoes, tomato paste, paprika, cumin, turmeric, Celtic sea salt, and black pepper.
4. Simmer for 8–10 minutes until the sauce thickens slightly.
5. Gently nestle the tofu pieces into the sauce. Cover and cook for 5 minutes to warm through.
6. Top the vegan shakshuka-style tofu with fresh parsley and serve with lemon wedges.

Nutrition Facts (per serving)

• Calories: ≈260
• Protein: 15 g
• Fibre: 6 g
• Fat: 12 g
• Carbohydrates: 28 g

Health Benefits

Tofu provides complete plant-based protein and important minerals such as calcium and iron. It absorbs the spices and tomato flavours easily, making this dish both nourishing and comforting. Tomatoes offer antioxidants like lycopene, which support overall wellness.

Bell peppers add vitamin C and natural sweetness, while garlic and spices help support digestion and immune health. Together, these ingredients create a warm, balanced skillet meal that feels wholesome and satisfying.

Learn more about the benefits of tofu.
Explore more delicious vegan tofu recipes.

Recipe #10 — Imam Bayildi-Style Eggplant (Quick Skillet)

This quick version of Imam Bayildi captures the soft, silky texture and rich tomato flavours of the traditional dish but cooks in a fraction of the time.

The eggplant becomes tender in the skillet, absorbing the warm spices and aromatic vegetables. It is a hearty, comforting meal that works well as a main or side.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Eggplant: 1 medium, cut into cubes
• Avocado oil: 1½ tablespoons
• Yellow onion: ½ medium, chopped
• Garlic: 2 cloves, minced
• Tomatoes: 2 medium, chopped
• Tomato paste: 1 tablespoon
• Paprika: 1 teaspoon
• Cumin powder: ½ teaspoon
• Celtic sea salt to taste
• Black pepper to taste
• Fresh parsley: 2 tablespoons, chopped
• Lemon wedges for serving
• Olive oil for drizzling (raw use only)

Method

1. Heat the avocado oil in a skillet over medium heat. Add the eggplant cubes and cook for 8–10 minutes until softened and lightly golden.
2. Add the onion and garlic. Cook for 2–3 minutes until fragrant.
3. Stir in the tomatoes, tomato paste, paprika, cumin, Celtic sea salt, and black pepper.
4. Reduce the heat and simmer for 8–10 minutes until the eggplant is tender and the sauce thickens.
5. Top with fresh parsley. Drizzle with olive oil.
6. Serve with lemon wedges.

Nutrition Facts (per serving)

• Calories: ≈240
• Protein: 4 g
• Fibre: 7 g
• Fat: 15 g
• Carbohydrates: 24 g

Health Benefits

Eggplant is high in fibre and antioxidants, especially nasunin, which supports cellular health. Its soft texture makes it easy to digest while adding volume and satisfaction to meals. The tomatoes contribute vitamins A and C, along with protective plant compounds.

Garlic, parsley, and warm spices add both flavour and wellness benefits, supporting digestion and natural balance. This quick skillet recipe offers gentle nourishment and feels grounding, making it a wonderful plant-based comfort dish.

Learn more about the benefits of eggplant.
Explore more vegan eggplant recipes.

Conclusion

Cooking Middle Eastern food at home doesn’t have to be complicated — it can be a gentle, rewarding ritual. These 30-Minute Vegan Middle Eastern Recipes show how easy it is to create flavourful dishes with fresh ingredients, warm spices, and a touch of creativity.

Each recipe invites you to slow down, savour the moment, and connect with your food — from the bright herbs to the fragrant tomato and pepper bases. With every meal, you’ll discover how simple it is to bring balance, nourishment, and a little joy to your day.

Plant-based eating is about more than food; it’s a lifestyle that celebrates kindness, mindfulness, and the natural abundance of whole ingredients.

I trust you enjoyed this article on the Best 30-Minute Vegan Middle Eastern Recipes. Please stay tuned for more plant-based recipes, vegan travel tips, and lifestyle inspiration.

Take care!
— JeannetteZ 🌿

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