Vegan Brazilian Kibe
Discover the vibrant flavors of this Vegan Brazilian Kibe, a plant-based twist on a beloved Middle Eastern-inspired Brazilian dish! Made with hearty brown lentils and nutty bulgur wheat, this recipe delivers a satisfying texture and is brimming with aromatic spices like cumin, cinnamon, and paprika. Fresh parsley and mint add a refreshing herbaceous touch, while a splash of lemon juice brings a zesty brightness to every bite. Perfectly golden and baked to perfection, this wholesome kibe is a great vegan option for family dinners or potlucks. Serve it warm and pair it with a tangy side of lemon wedges for an irresistible burst of flavor. This recipe is not only easy to prepare but also packed with protein, fiber, and vibrant Brazilian flair!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 200 grams Brown lentils
- 150 grams Bulgur wheat
- 500 milliliters Water
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 30 grams Fresh parsley, chopped
- 15 grams Fresh mint, chopped
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Lemon juice
- 250 milliliters Vegetable broth
Instructions
Rinse the brown lentils under cold water until the water runs clear. Place them in a pot with 500 milliliters of water. Bring to a boil, then reduce the heat to a simmer. Cook the lentils for about 20-25 minutes or until tender. Drain any excess water and set aside.
In a separate bowl, place the bulgur wheat and cover with the vegetable broth. Let it soak for about 20 minutes or until the liquid is fully absorbed. Fluff with a fork and set aside.
Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic to the pan, stirring for another minute until fragrant.
In a large mixing bowl, combine the cooked lentils, soaked bulgur, sautéed onions and garlic, chopped parsley, chopped mint, ground cumin, ground cinnamon, paprika, salt, black pepper, and lemon juice.
Using your hands or a large spoon, mix all the ingredients thoroughly until everything is well incorporated and evenly seasoned.
Preheat your oven to 180°C (350°F).
Grease a baking dish with a little olive oil. Transfer the mixed kibe ingredients into the baking dish, pressing down to flatten and compact the mixture evenly.
Bake in the preheated oven for 20-25 minutes, until the top begins to brown.
Remove from oven and allow it to cool slightly before cutting.
Serve the Vegan Brazilian Kibe warm with additional lemon wedges on the side, if desired.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 3.4 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
