3 Plant-Based Recipes for Ramadan

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. 


3 Plant-Based Recipes for Ramadan
3 Plant-Based Recipes for Ramadan – Koshari


  • 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.


3 Plant-Based Recipes for Ramadan
3 Plant-Based Recipes for Ramadan – Kofta
  • 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.



3 Plant-Based Recipes for Ramadan
3 Plant-Based Recipes for Ramadan – Baba ghanoush
  • 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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