Vegan Mansaf
Delight in a plant-based twist on a cherished Middle Eastern dish with this Vegan Mansaf recipe, a flavorful reinterpretation of Jordan’s national treasure. Featuring tender textured vegetable protein (TVP) or soy curls, a creamy and tangy coconut yogurt sauce infused with turmeric, cumin, and coriander, and a bed of fluffy basmati rice layered over soft pita bread, this dish captures the essence of traditional mansaf while remaining entirely vegan. Toasted pine nuts and fresh parsley add a satisfying crunch and vibrant finish, while nutritional yeast enhances the richness of the dairy-free sauce. Perfect for special occasions or hearty dinners, this recipe combines authentic flavors with modern flair, offering a nourishing and indulgent experience that's sure to impress. Keywords: Vegan Mansaf Recipe, Middle Eastern Vegan Cuisine, Plant-Based Jordanian Dish, Dairy-Free Coconut Yogurt Sauce, Vegan Comfort Food.
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Recipe Information
Ingredients
- 2 cups textured vegetable protein (TVP) or soy curls
- 4 cups vegetable broth
- 2 cups plain unsweetened coconut yogurt
- 1 cup almond or oat milk
- 3 tablespoons nutritional yeast
- 2 tablespoons all-purpose flour
- 2 tablespoons margarine
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup pine nuts
- 0.25 cup chopped fresh parsley
- 4 pieces pita bread
- 2 cups basmati rice
- 4 cups water
Instructions
In a large bowl, rehydrate the textured vegetable protein or soy curls by soaking them in 4 cups of vegetable broth for about 10 minutes, or until they are fully softened. Drain excess liquid if necessary.
In a small saucepan, combine the coconut yogurt and almond or oat milk over medium heat. Stir in the nutritional yeast, turmeric, ground cumin, and ground coriander. Continuously stir for about 5 minutes until the mixture thickens. Season with salt and pepper, then set aside.
In a skillet, melt the margarine over medium heat and add the flour. Stir constantly for about 1 minute to form a roux. Slowly whisk in the yogurt mixture until smooth. Simmer for another 5 minutes until slightly thickened. Set aside.
Rinse the basmati rice with water until it runs clear. In a medium pot, bring rice and 4 cups of water to a boil. Reduce heat to low and cover the pot with a lid. Simmer for 15 minutes, or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.
Lightly toast the pine nuts in a small skillet over medium heat until golden brown. Be careful not to burn them.
In a large skillet, add the soaked TVP or soy curls and cook over medium heat until they develop a slight golden color. Add half of the yogurt sauce and coat well. Cook for an additional 5 minutes.
To serve, layer the bottom of a large serving platter with ripped pieces of pita bread. Spread cooked rice evenly over the bread.
Pour the remaining yogurt sauce over the rice and distribute the TVP or soy curls on top.
Sprinkle with toasted pine nuts and chopped fresh parsley.
Serve Vegan Mansaf warm, allowing guests to scoop portions with extra pita bread if desired.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 6.0 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 196 mg | 15% | |
| Iron | 8.4 mg | 46% | |
| Potassium | 997 mg | 21% | |
*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.
