Vegan Recipes

A hearty vegan burger made with quinoa, black beans, spinach and flaxseed, served with mushrooms, onion and optional vegan cheddar.

Homemade Levantine red pepper paste made with red peppers, olive oil and salt, for cooking, pastries and sandwiches.

A rich vegan chickpea fatteh layered with bread, chickpeas, plant-based yogurt, tahini and toasted nuts.

A vegan omelet made with flaxseed gel instead of eggs, with a savory plant-based cheese and green-onion filling.

Creamy vegan mushroom stroganoff with cashew sauce, made without dairy cream and served perfectly with rice.

Levantine muhammara manakish topped with red pepper paste, tomato, onion, sesame and olive oil.

Smoky freekeh with peas, carrots and cashews: a satisfying Levantine grain-and-legume main dish.

Vegan Sheikh al-Mahshi with stuffed eggplant and a rich plant-based filling, prepared in the traditional Levantine style.

Seitan (wheat protein): what it is, how much protein it contains, who should avoid it, and how to make and use this high-protein vegan meat alternative.

A traditional-style vegan potato and walnut kibbeh with bulgur, spices and olive oil.

Creamy vegan labneh made from soy, rice and almonds, with the original homemade preparation preserved.

Homemade vegan sausage with a savory plant-based mixture, spices and the original preparation method preserved.