Traditional Persian eggplant khoresh stew (Bademjan) made vegan with the use of plant based foods.
Vegan Khoresh Bademjan
By Sue Lau | Palatable Pastime
I first started cooking Persian food back in the 1970’s and khoresh bademjan was the very first dish I made. It’s usually a meat based stew with beef or lamb and eggplant in a tomato based sauce that is served over basmati rice.
Although I am not vegan, the eggplant was always my favorite part, but making it without something else in there left it kind of plain. I know I have made things like this with various grains or extra vegetables. If you like something that sort of has the texture of meat, bulgur is very good. It is somewhat like ground beef and one of my favs to put into chili to give the expected consistency.
It was just last year that I tried the Beyond Burgers for the first time- as a patty on a bun, and I was amazed. And when I saw they made crumbles as well, they really are the perfect choice for healthy plant-based protein without losing the comfort quality you would get with meat.
And don’t get me wrong- I love meat, but I am an omnivore. I love eating a variety of foods. When vegan and vegetarian options present themselves in delicious ways, it makes perfect sense.
So for January, my blogging friends and I have put together a round-up of delicious vegan ideas. Take a peek and see for yourself! There is something for every different meal, and so many different cuisines!
Vegan Recipes for #Veganuary
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- Vegan Burrito Bowls with Jackfruit Carnitas by The Baking Fairy
- Baba Ganoush by Lemon Blossoms
- Creamy Vegan Curry Bean Soup by Cheese Curd in Paradise
- Delicata Squash Fries with Chipotle Garlic Dipping Sauce by Karen’s Kitchen Stories
- Instant Pot Breakfast Stuffed Sweet Potatoes by The Live-In Kitchen
- Instant Pot Chipotle Sofritas by Herbivore Cucina
- Moroccan Eggplant with Chermoula by Caroline’s Cooking
- Roasted Veggies with Satay Peanut Sauce by Hardly A Goddess
- Scrambled Tofu with Sweet Potato & Kale Hash by The Spiffy Cookie
- Vegan Artichoke Hummus by A Day In The Life On The Farm
- Vegan Baked Oats and Vegetable Bites by Cook With Renu
- Vegan Buffalo Cauliflower Sandwiches by Kate’s Recipe Box
- Vegan Cannellini Rocket Tortilla Pizza by The Fiery Vegetarian
- Vegan Cookie Dough Energy Balls by Veggie Lexi
- Vegan Cranberry Apple Chickpea Salad by Join Us, Pull Up A Chair
- Vegan Khoresh Bademjan by Palatable Pastime
- Vegan Mushroom Stroganoff with Tofu by Simple and Savory
- Vegan Superfood Breakfast Cookies by Amy’s Cooking Adventures
- Vegan Thai Roasted Carrots with Peanuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Vegan Vanilla Chai Oatmeal by Fairyburger
- Vegetable Chettinad (Vegan Spicy Vegetable Curry) by Flavours Treat
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As a Persian entree, this khoresh is best served on steamed basmati rice. Traditional accompaniments would include a tray of fresh herbs with raw vegetables, salad irooni, cucumbers in soy yogurt, pita bread, hot tea afterwards with some type of sweet.
Vegan Khoresh Bademjan
Yield: 4 servings
Ingredients:
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- 1-1/2 pounds globe eggplant, peeled and diced
- 3 tablespoons olive oil
- 2-1/2 cups chopped onion
- 28 ounces crushed tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves chopped garlic
- 1 teaspoon turmeric
- 2 teaspoons cinnamon
- 2 cups water
- 1/4 cup lemon juice
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Crumbles:
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- 2 (10 ounces each) packages Beyond Meat Beefy Crumbles
- 1 teaspoon cinnamon
- 1/2 teaspoon ground turmeric
- 2 tablespoons lemon juice
- 1-2 tablespoons chopped fresh parsley
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Method:
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- Cook onions and eggplant in olive oil until soft.
- Add tomatoes, salt, pepper, garlic, turmeric, cinnamon, water and lemon juice to sauce and simmer for 20 minutes.
- Meanwhile, brown crumbles in oil and season with cinnamon, turmeric and lemon.
- Stir into sauce and heat through.
- Serve over rice.
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From the kitchen of palatablepastime.com
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I’m so excited to try this recipe! I haven’t tried the beyond meat crumbles yet.
I’ve heard really good things about Beyond Meat. I’ll have to give it a try. Delicious sounding dish!
Looks really good and I’m not a big fan of eggplant.
I have never had Persian cuisine before, but this stew looks incredible! What a great use of the Beyond Meat crumbles, I love them too. Yum! Thank you so much for participating in my vegan event! <3
This eggplant stew sounds oh so delicious! Can’t wait to try it!
I’ve had the original of this on my list to try making for a while but I love the idea of a vegan version too. Looks delicious!
I’ve not tried this meat alternative but it looks wonderful and I’m going to keep an eye out for it.
They have burgers that are amazing. I know it has beets in it to give it the right color. I forget what else.
Persian food is high up on my list of foods to make this year…and this makes me want to make it even more!!!
I haven’t made anything with eggplant in it for the longest time–this looks amazing + perfect for cold weather!
I know I would enjoy this stew, the meaty eggplant has to be so good in it!
This eggplant dish sounds so good. I am a big fan of eggplant and love to find new and delicious recipes!
This stew looks delicious. Love the combination of vegetables and flavours in this.
This looks delicious! I’m a big eggplant fan, too.
Eggplant stew looks delicious, love all the flavours in this dish.
That looks delicious and so full of flavor!
Thanks! It looks kind of iffy, but trust me, the flavor is all there.