Vegan Maqluba
Discover the vibrant flavors and stunning presentation of Vegan Maqluba, a plant-based twist on the traditional Middle Eastern layered rice dish. This one-pot recipe features roasted eggplant, zucchini, potatoes, cauliflower, and tomatoes beautifully arranged over aromatic long-grain rice infused with warm spices like cumin, allspice, turmeric, and cinnamon. Cooked in vegetable broth for rich, savory depth, this dish is inverted onto a platter to reveal its eye-catching layers—a true showstopper for your dinner table. Garnished with fresh parsley and toasted nuts, this hearty and wholesome Vegan Maqluba is perfect for sharing with friends and family. Whether you're seeking a flavorful vegan main or just a new international recipe to try, this is comfort food at its finest! Ideal for meal prep and packed with nutrient-rich vegetables, it’s a satisfying way to enjoy Middle Eastern cuisine.
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Recipe Information
Ingredients
- 1 large eggplant
- 2 medium zucchini
- 2 medium potatoes
- 1 small cauliflower
- 2 large tomato
- 2 cups long-grain rice
- 3 cups vegetable broth
- 1 large onion
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup fresh parsley
- 0.25 cup pine nuts or slivered almonds
Instructions
Preheat your oven to 400°F (200°C).
Rinse the rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
Cut the eggplant, zucchini, and potatoes into 1/2-inch rounds. Break the cauliflower into bite-sized florets.
Place the eggplant, zucchini, potatoes, and cauliflower on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, turning halfway through until they are golden and tender.
While the vegetables are roasting, dice the onion and chop the garlic finely.
In a large pot over medium heat, add the remaining 2 tablespoons of olive oil. Add the onion and cook until soft and translucent, about 5 minutes.
Add the garlic, cumin, allspice, turmeric, and cinnamon to the pot. Sauté for another 1-2 minutes until fragrant.
Drain the soaked rice and add it to the pot, stirring well to coat the rice with the onion and spices.
Spread the roasted vegetables over the rice in the pot. Slice the tomatoes into rings and arrange them on top.
Slowly pour the vegetable broth over the vegetables and rice, ensuring everything is evenly distributed. Season with the remaining teaspoon of salt and 1/2 teaspoon of black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 30-35 minutes until the rice is cooked and the liquid is absorbed.
Once cooking is complete, remove from heat and let the pot rest, covered, for 10 minutes.
To serve, carefully invert the pot onto a large serving platter. Gently shake to release the dish, revealing the beautifully layered Maqluba.
Garnish with chopped fresh parsley and toasted pine nuts or slivered almonds before serving. Enjoy your delicious Vegan Maqluba!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 13.4 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1475 mg | 31% | |
*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.
