Lebanese Vegetarian Recipes

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Find easy Lebanese vegetarian and vegan recipes for eating healthy. Tens of vegetarian recipes with photos.

Main Dishes

Find easy Lebanese vegetarian and vegan recipes for eating healthy Lebanese Vegetarian Recipes


Vegetable Biryani

A garden fresh vegetable biryani, bursting with spices and beautiful in its simplicity!

Get the Recipe: Vegetable Biryani


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Mujadara, Lebanese lentils with caramelized onions
This earthy Lebanese dish has a rock-star following, and with good reason. The healthy quotient is as high as it could be, rivaled only by mujadara’s super-delicious flavors. Cracked wheat can be used in place of the rice, and happens to be my favorite way to eat mujadara.
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Lebanese Moussaka – Sauteed Eggplant – Musakka3at Batinjan
 
This recipe showcases the Lebanese version of the popular Moussaka eggplant sautee.
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Green Beans and Olive Oil Saute – Loubieh Bi Zait
“Loubieh bi zait” which literally translates to “green beans in oil” is a typical Lebanese “villager” vegetarian dish.
In its simplest form, it’s nothing more than green beans sauteed with onions, olive oil, 7-spices and some salt. Don’t be surprised at the amount of olive oil in this recipe though, that’s how it really is and that is the whole point. But make sure to use only high quality extra virgin olive oil.
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Vegetarian Stew of Okra – Bemieh
Okra is a commonly available veggie in Lebanon, and therefore the culture packs a few different ways of enjoying flavorful and rich sautes or stews made with it. Some of the traditional Okra recipes include the addition of meat (ground or chunks or lamb meat) along with a side  of rice and vermicelli.
In this post we’re featuring a basic vegetarian fried Okra recipe.
Serve the Okra stew with a side of rice.
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Green beans stew (loubyeh w rez)

Green beans or “loubyeh” are highly consumed in Lebanon and cooked in different recipes either with meat or vegetarian. Spring season announces pulses harvest such as green beans, broad beans, chickpeas and others, which may be consumed raw but also cooked.

Green bean stew can be prepared with or without meat, usually chopped in cubes. We bring you here the vegetarian version of it, served with rice on the side.

Get the Recipe: Green beans stew (loubyeh w rez)

 

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Vegan Stuffed Veggies in Tomato Sauce
You might have figured out by now how much we enjoy stuffed food in the Lebanese Cuisine. I can name a long list of our dishes that require stuffing. Grape Leaves and Cabbage are not the only one.
Stuffed Zucchini, for example, comes in the form of various dishes, be it cooked in Yogurt or in Tomato Sauce or in the Lemony Sauce of Stuffed Grape Leaves.
And they are all yummy!

Salads

 

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Tabouli Salad (Tabbouleh)

Tabouli salad or Tabbouleh is a simple salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil.

Get the Recipe: Tabouli Salad (Tabbouleh)

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Fattoush (Lebanese “Crumbled Bread” Salad with Sumac and Pita Chips)

Fattoush is a Lebanese version of bread salad that includes crumbled pita chips, (fattoush means “crumbled bread” in Arabic) and all the ingredients are tossed with a lemon juice and olive oil dressing that’s seasoned with powdered Sumac. Sumac (soo-mack) has a slightly lemony flavor, and it’s the Sumac, the lemon, and the fresh herbs that really bump this salad up to something memorable you’ll want to make over and over.

Get the Recipe: Fattoush (Lebanese “Crumbled Bread” Salad with Sumac and Pita Chips)

 

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Balila / Chickpea salad

You can vary on the recipe by replacing the chick pea with dried, small broad beans, in which case the dish is known as ful mudammas. If you choose to use broad beans, follow the same instructions as below but crush the beans lightly when you are mixing them in with the dressing.

Get the Recipe: Balila / Chickpea salad

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Middle Eastern Vegetable Salad 

This Middle Eastern vegetable salad is a delicious vegetarian dish that is healthy, light and refreshing.

Get the Recipe: Middle Eastern Vegetable Salad


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Lebanese Mtabal Eggplant Salad

A dish of all season, refreshing in hot summer days, great companion of grills, and suitably appealing for your Christmas dinner celebration!

It is refreshing indeed, and delicious and nutritious. We love it with Lebanese Pita Bread, as a salad for grills, as a side dish or in the Mezza menu.

Get the Recipe: Lebanese Mtabal Eggplant Salad

 

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Batenjen El Raheb

This salad is fantastic, a real celebration to the colors. It’s refreshing and filling.

Usually fried aubergine soak up a lot of oil. In this salad, we will just panggangan grill them to keep their flavor.

Get the Recipe: Batenjen El Raheb

 

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Lebanese Green Bean Salad
 
Tired of your family refusing to eat green beans? Serve them up Lebanese style with this healthy, tangy recipe.

Get the Recipe: Lebanese Green Bean Salad

 

Appetizers and Sides

 

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Grape Leaves with Pomegranate Molasses

Grape leaves stuffed with vegetarian mix and cooked in a sour tangy sauce. It tastes sour because of the lemon Juice and the pomegranate molasses. Served cold as an appitizer.

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Spicy Lebanese potatoes (batata harra)

These Lebanese potatoes cast the baked spud in a whole new light. Crisp, spicy and fresh, they are the star of the show and should have their own accompaniments rather than being one themselves.

Get the Recipe: Spicy Lebanese potatoes (batata harra)

 

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Baba Ghannouj / Grilled Eggplant

Some tips to help you produce a superior Baba Ghannouj. Grilling the eggplants over an open fire will produce the smoky flavor that is so typical of this dish, though the smoky flavor will come through to a certain extent if you cook them under the grill in your oven. It is important to let the grilled flesh drain for a while to get rid of the excess liquid; and finally, once this done, you need to mash the flesh with the back of a fork to retain texture. The dip will be too smooth if you use a food a processor.

Get the Recipe: Baba Ghannouj / Grilled Eggplant


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Batata Muhamara

This bulan rahmat serve more profitable potato dishes by using Knorr Mashed Potato; it is used in this Batata Muhamara recipe to create a twist but has many other applications e.g. in classic dishes like croquettes or cottage pie. Pomegranate molasses and walnuts complement the roasted capsicum in this recipe brilliantly. View full recipe below.

Get the Recipe: Batata Muhamara

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Hummus Dip

Hummus is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular in the Middle East and in Middle Eastern cuisine around the globe.

Get the Recipe: Hummus Dip

 

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Lebanese Falafel

Falafel is a very delicious Middle-Eastern gourmet appetizer that has become popular in the West over the past several years. It’s made from a deep fried paste of chick peas, fava beans, and a mix of onions and different herbs and spices.

Get the Recipe: Lebanese Falafel

 

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Spinach fatayer

Mezze is more than just food, it’s a way of life. Learn secrets to the art of grazing with this tasty recipe.

Get the Recipe: Spinach fatayer

 

Zaatar Manakeesh

Manakeesh/ Manoosheh is a popular Middle Eastern bread which is originally from Labanon.It is a version of arabic pita bread topped with the very delicious and flavourful spice blend -Zaatar. Zaatar is a blend of different spices like -thyme, oregano, sumac,coriander,toasted sesame seeds,Marjoram,cumin and salt.

Get the Recipe: Zaatar Manakeesh

 

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Lebanese Tomato Salsa (Banadurah Harrah)

An unusual spicy dip. Serve with fried eggplant, herby meat balls or just on its own with pita bread.

Get the Recipe: Lebanese Tomato Salsa (Banadurah Harrah)

 

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Tahini sauce (Salatet tahina)

Tahini sauce is made from tahini – a sesame seed paste. Tahini sauce is thinner and used in pita sandwiches, marinades, and dips. Tahini sauce is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about two weeks.

Get the Recipe: Tahini sauce (Salatet tahina)

 

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Darra – Lebanese Roasted Corn 

Back home in Lebanon during the summer, one of the treats we had was when a funny little man would come to our village, setup his brazier with charcoal and sell Darra (Arabic for roasted corn). If you didn’t get there early, it was gone.

Get the Recipe: Darra – Lebanese Roasted Corn 


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Lebanese Noodles And Potatoes With Garlic
This is one of the richest garlic dishes one can ever find! It is however a smooth balanced garlic taste, and not biting.
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Lebanese Garlic Sauce – Toum
This is the All-Famous Lebanese Garlic Sauce – aka toum – Which is Used as a Dip With Chicken Shawarma and Other BBQs.

Get the Recipe: Lebanese Garlic Sauce – Toum

 

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Lebanese Vegetarian Potato Kibbe 
 
Lebanese cuisine is famous for offering a wide array of Kibbe dishes. For those who are not familiar with the term, Kibbe generally refers to ground meat mixed with burghul (cracked weat), spices and herbs and then baked, fried or grilled into an amazingly savory dish. In this recipe, we’re going to feature a vegetarian version of Kibbe patties made with potatoes and chickpeas. Featured in the photo below are Kibbe Patties with Tabbouleh Salad.

Get the Recipe: Lebanese Vegetarian Potato Kibbe 


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Vegetarian Fasolia Beans Stew – Fasolia bi Zait

In Lebanon this dish is commonly known as “Fasolia at’aa” or “Fasolia bi zait” which translate to “vegetarian Fasolia” and “Fasolia with oil.”

Fasolia is a variety of red beans or pinto beans that you can commonly find in supermarkets. For this recipe pick the beans with tan/lighter color if possible, or as a second best pick red beans. And if you have control over it, pick beans that are new, and haven’t been stocked for a very long time.

Get the Recipe: Vegetarian Fasolia Beans Stew – Fasolia bi Zait

 

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Fava Beans and Chard – Foul b Selek
“Foul b Selek” is a Beirut recipe prepared mainly by the end of winter season when swiss-chard is still available and spring fava beans are harvested. It is a balanced vegetarian starter rich in protein and iron. It is best enjoyed cold with some lemon juice that helps increase the iron absorption.
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Jabaliyeh Tomato seasoned with garlic & sumac
In Lebanon, Jabaliyeh Tomatoes, or Heirloom tomatoes, are commonly served in local restaurants as mezze. However, they can also be served as a salad or decorate any other salad with the seasoned tomato slices.
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Lebanese rice and noodles
 
This traditional Lebanese side dish is a taste and texture sensation of noodles, rice, pine nuts, tomatoes and spices.

Get the Recipe: Lebanese rice and noodles

 

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Lebanese roast cauliflower and sweet potato casserole


Roast vegies and easy crispy spirals of Lebanese bread are the secret to this beautifully spiced Middle Eastern casserole. It’s easy to make up to 2 days in advance (see notes for instructions)

Get the Recipe: Lebanese roast cauliflower and sweet potato casserole

 

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Fried Cauliflower With Tahini Sauce
This is a different way to offer cauliflower as an appetizer or with the main meal. The combination of the lightly fried florets with the tangy tahini sauce is delicious. The cauliflower can be fried early in the day. Refrigerate loosely covered until needed. Reheat at 400° for 5-7 minutes. Serve as directed. The tahini sauce can be prepared up to 3 days in advance. Recipe courtesy Classic Lebanese Cuisine.
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Lebanese Bulgur
“This delicious recipe is from Burt Green and is my favorite way to eat whole wheat bulgur. It easy and fabulous as a side dish for a wide variety of meat or vegetarian meals. Please try this.”

Get the Recipe: Lebanese Bulgur

Soup



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Lebanese Vegetable Soup
 
This tasty homemade vegetable soup is great for the cold winter!
 

Get the Recipe: Lebanese Vegetable Soup

 

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Lemon, lentil and spinach soup

You will love this simple, hearty, healthy soup with the wonderful taste of the spinach and the lemon.

Get the Recipe: Lemon, lentil and spinach soup

 

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Hearty Lebanese Whole Grains Stew – Makhlouta 

Makhlouta is a traditional Lebanese stew made from at least 5 types of whole grains.

Get the Recipe: Hearty Lebanese Whole Grains Stew – Makhlouta

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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