Amanda's Kitchen Recipe Archive

Vegetarian Khoresche Esfanaj

Traditionally made with lamb, this dish is one of the oldest traditional
recipes of the mideast. It has been used for centuries during Ramadan,
the month-long period of fasting from sunrise to sunset. Muslims
traditionally gather after sundown for family dinners and
religious celebrations.

Vegan
Preparation:  2 hours
Serves 6

 
• 3 c. chunky TVP soaked for an hour in

1/4 c. marmite dissolved in 6 c. boiling water
• 2 medium onions (finely chopped)
• 1/2 cup olive oil
• 1/2 tsp pepper
• 1 tsp powdered turmeric
• 1 cup vegetable broth
• 3/4 cup lemon juice
• 6 scallion tops (minced)
• 2 bunches celery, leaves only (minced)
• 1 1/2 pounds spinach leaves (chopped)
• 2 Tbs fresh dill (minced)
• 1/2 cup dried pea beans (soaked for several hours)

 
1. Fry the onions in 2 Tbs oil.
2. Add the TVP, pepper, turmeric, broth and lemon juice.
3. Cover and simmer for 10-15 minutes.
4. Wilt the vegetables in a frying pan without adding water, stirring constantly.
5. Add remaining oil and fry the veggies for 5 minutes.
6. Add veggies and dill to the TVP mixture.
7. Add pea beans, and simmer for 45 minutes or until pea beans and meat are tender.
8. Serve with couscous.

 
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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: November 25, 2000

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