3 Plant-Based Recipes for Ramadan

3 Plant-Based Recipes for Ramadan

Ramadan is being observed by Muslims worldwide. It is a month of prayer, self-reflection, fasting, worship and helping those less fortunate. 

Ramadan is celebrated all over the world and traditions and meals vary by region. There are plenty of plant-based Ramadan recipes that you’ll love out there – here are our favorite three. 

KOSHARI RECIPE– EGYPTIAN NATIONAL DISH

Sauce: 

• 2 tbsp tomato paste
• 15 oz tomato sauce
• 1 cup of water
• 1 tsp cumin
• 1 tsp ground coriander
• ½ an onion
• Optional: 1 Green pepper

Fried Shallots: 

• 1 cup of vegetable oil 
• 2 shallots 

Rice and Pasta: 

• 1 cup of medium grain rice (sushi rice is perfect here) 
• ¾ cup of brown lentils 
• 4 cups of water 
• Pinch of salt  
• 1 cup of elbow pasta 
• Optional: canned chickpeas

For the sauce: 

• Roast green peppers in the oven for 40mins until tender
• remove seeds and green pepper top and puree
•  Over medium heat, sauté diced onion until translucent.
• Add tomato paste, coriander, and cumin and cook for roughly 2-3 minutes to cook off the metal flavor of the tomato paste.
• Add puree tomato sauce and pureed green pepper. Simmer on medium-low for 30 minutes, stirring occasionally.
• Season with salt and pepper to taste.

For the fried shallots:

•  thinly slice the shallots into rings. Try to be as consistent as possible, so the shallots cook evenly.
• In a saucepan add the shallots and cold vegetable oil.
• The shallots should be fully submerged, so they fry instead of sauteing.
• Cook over medium heat for roughly 5 minutes agitating the shallots slightly so they don’t stick together and cook evenly.
• Once golden brown, remove from the oil and salt.
• The shallots will continue to cook once you remove them from the oil, so remove them when they are still on the pale side

For the rice:

• add the rice and lentils to pot, and rinse a few times under cold water
• Add water and a pinch of salt.
• Cook on medium heat for 20 minutes or until the rice and lentils are fully cooked.

KOFTA RECIPE

• 1 package of ground beef alternative (Impossible or Beyond beef) 
• 1 tsp of garlic powder 
• 1 tsp of onion powder 
• 2 tsp of Allspice 
• 1 tsp of Cinnamon 
• ¼ cup of oat milk 
• ½ cup of panko 
• ¼ cup of chopped parsley 
• 4 pinches of salt 

• Mix all the ingredients thoroughly in a bowl.
• To test the seasoning, you can take a small portion of the mixture and cook in a skillet for 1-minute.   
• Separate the mixture and begin forming into meatballs or a 2-inch-long oblong shape.
• Heat a skillet over medium heat, add a thin layer of olive oil and cook the kofta in batches.
• It should take 3-4 minutes per side each side should be browned.

BABA GHANOUSH RECIPE

• 2 medium eggplants 
• 2 cloves of garlic 
• ¼ cup of tahini 
• ¼ cup of olive oil 
• ¼ cup of lemon juice 
• Salt to taste 
• Optional: a pinch of paprika 

• Preheat oven to 400 degrees. 
• Cut the eggplant in half-length-wise, place in a sheet tray, and toss in a thin coat of olive oil.
• Add salt and pepper.
• Cook for about 30 minutes or until fork-tender.
• Let the eggplant cool for 10-15 minutes until cooled slightly and remove the eggplant skin.
• Toss the eggplant skin.
• Add the eggplant into a blender or food processer and add the rest of the ingredients.
• Blend until smooth and season to taste

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