Vegan Recipes

A vegan Armenian and Levantine eetch recipe made with fine bulgur, tomatoes, pepper paste, pomegranate molasses, parsley and olive oil.

A vegan version of Levantine ablama: zucchini stuffed with seasoned soy protein and nuts, baked in a creamy plant-based yogurt sauce.

Creamy vegan custard made with almond milk and egg-free custard powder, ready in about 15 minutes with an optional chocolate layer.

A hearty baked soy-protein casserole layered with potatoes, onion and tomatoes, preserving the original Veg’s Life recipe and photos.

Vegan fava-bean kebab with potato, parsley and Middle Eastern spices, baked or grilled with the original smoky charcoal option.

Roasted eggplant, potato, tomato and onion with olive oil, vinegar, rosemary and spices in an easy vegan tray bake.

Homemade vegan mortadella made with vital wheat gluten and chickpea or soy flour for slices, steaks and sandwiches.

Homemade vegan almond yogurt with almond milk, starch, lemon and vinegar, with the original method plus an updated food-safety note.

Vegan cashew mozzarella made with plant milk, nutritional yeast and cornstarch, soft when hot and firm enough to slice after chilling.

Smoky grilled soy protein with a strong Arabic-style marinade, made on a grill plate or charcoal while preserving the original Veg’s Life recipe.

A vegan Middle Eastern shawarma made with soy protein, shawarma spices, pickles and garlic sauce, wrapped in saj or shawarma bread.

Vegan labneh made from soy yogurt and almonds, slowly drained, shaped into balls and stored in olive oil.