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Vegan Uzbek Cuisine: Laghman

Vegan Laghman


  • 3 tbsp of olive oil
  • 1 large onion, diced
  • 4 cloves of garlic
  • 1 tsp grated ginger
  • 1 eggplant, diced
  • 1 large kings trumpet mushrooms, diced
  • 1 large bell pepper, seeds removed and diced
  • 2 medium size carrots, diced
  • 1 cup of green beans, chopped
  • 2 cup of shredded cabbage
  • 1 tbsp of tomato paste
  • 1 can of chickpeas, drained
  • 1 tbsp of dark soy sauce
  • 1 tsp of cumin
  • 2 tsp chili flakes
  • 2 bay leaves
  • 2 tsp of salt or to taste
  • 4 cups of water

For the topping

  • handful of chopped cilantro
  • chili oil
  • cooked vegan egg


  1. Cook 2 lbs of fresh noodles according to package instructions and set aside. Add a teaspoon of oil to them after they are cooked so they do not stick together.
  2. Heat a wok to high heat, add the oil, then stir fry the onions and mushrooms together. 
  3. When onions are golden brown, add the garlic, ginger, tomato paste and stir fry for 5mins on high. 
  4. Add the bell peppers, carrots, eggplant, green beans, and cabbage. Stir fry everything on high for 6-8 min. 
  5. Add the soy sauce, cumin, pepper, salt, bay leaves, and water. 
  6. Bring the stew to boil then add the chickpeas. 
  7. Lower the heat to medium-low and simmer the stew for about 15 min. 
  8. Serve Laghman in a soup bowl. To do so, place a handful of freshly cooked noodles in the bowl and top it off with a generous amount of stew, some chopped cilantro, vegan egg, and chili oil.


Find more of Zuliya’s recipes on @naturallyzuzu.