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
- 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
- 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.
- 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
3 perfect hangover fighting recipes
Nigel Slater’s recipe for halloumi with pickled slaw
Nigel Slater’s recipe for beetroot remoulade with blood orange
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