Arab, and Vegan? is a column by Waseem Hijazi that covers a range of topics that dive into the vegan Arab cuisine. It explores naturally-vegan Arabic recipes, and ways to veganize traditionally meat-based classics. In this installment, Waseem shares his recipe for a hearty Middle Eastern Vegan Meatball Stew.
Table of Contents
A Vegan Meatball Stew Inspired by Two Popular Dishes
Inspired by two popular dishes from the Middle East: Kabab Hindi and Dawood Basha. Meatballs cooked in a tomato-based sauce, often with a vegetable mix (like green peppers or potatoes). This is my personalized vegan take, combining both. Using extra veggies that I had in the fridge and didn’t want to go bad.
About The Name
While many may argue that they’re the same dish, I’m told they’re similar but different. Both in the way they’re cooked, and what they’re each made of. The meatballs are baked in the oven with tomato sauce for the Kabab Hindi, while seared and browned first then finished in the stew for making Dawood Basha instead.
Oddly enough, neither names represent the food itself! Indian Kebab is the literal translation to Kabab Hindi, yet the dish did not originate from India, and seems to be known mostly in the Middle East. On the other hand, it’s said that Dawood Basha is the name of a famous ruler from the Ottoman Empire that apparently was obsessed with the dish during his reign over parts of the Levant.
Now could it be that one dish is a variation of the other? Maybe…
This variation of the recipe is my veganized version of a combination of both dishes. It contains more vegetables in the tomato mixture than the traditional Kabab Hindi, but with a thicker consistency than Dawood Basha.
Ingredients You’ll Need to Make This Vegan Meatball Stew
- Tomatoes: Traditionally made using fresh juicy tomatoes that have been slightly blanched, peeled, and diced. Alternatively, use canned diced tomatoes for convenience.
- Onion & Garlic: Finely chopped to sauté and infuse with spices.
- Potatoes: Commonly used in small cubes for Dawood Basha. Cut into smaller dice size,similar to the rest of the vegetables.
- Carrots: Small dice to mix with the tomato sauce.
- Zucchini: Sometimes used in Kabab Hindi.
- Green Peppers: Usually cut into similar size. For a fancier serving, slice into thick rings tostuff the Kabab in.
- Spices: Seven spices, cumin, paprika, cinnamon, salt, and black pepper.
- Tofu: Prepped with more ingredients to make a meatless mixture.
Note: Full ingredients are listed in the recipe card below.
Making the Meatless Kabab
I used my Meatless Tofu Meatballs to recreate the vegan Kabab in this recipe. Using tofu, fresh parsley, spices, flour, chia eggs, and some oil. Blended together in a food processor, then combined into a dough-like consistency. Shaped into finger-size Kababs.
Making the Sauce
Sauté the onions and garlic in some oil, stirring in the spices to infuse with flavour. Add the carrots and potatoes to soften. Stir in the zucchini and tomatoes. Then cover with tomato sauce and bring to simmer.
Putting it Together
Empty the saucy tomato mixture into a casserole dish. Place the green pepper rings on top. Stuff the tofu Kababs inside. Cook until browned and the green pepper have softened. Serve over a bed of rice and/or warm pita.
Middle Eastern Vegan Meatball Stew – Recipe Card
Middle Eastern Vegan Meatball Stew
Ingredients
For The Meatless Kabab
- 1 block - 350g extra firm tofu, pressed and drained
- 1 tsp seven spices
- 1/2 tsp paprika
- 1/4 tsp cardamom
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 bunch parsley - stems included
- 2 tbsp flour
- 2 tbsp ground chia seeds + 6 tbsp water
- 2 tbsp vegetable oil
For The Sauce
- 2 tbsp olive oil
- 2 medium onions - small dice
- 4 garlic cloves - finely minced
- 3 medium tomatoes - peeled and small dice (or 400ml canned diced tomatoes)
- 1 can - 680ml tomato sauce
- 1 tbsp pomegranate molasses - optional
For The Vegetables
- 3 small potatoes - peeled and small dice
- 2 medium carrots - peeled and small dice
- 1 large zucchini - small dice
- 2 green peppers - cut into rings
Instructions
Preparing The Tofu Kabab
- Drain & press the tofu under a heavy bowl of fruit / books – or using a tofu press – for 15 minutes. Pat dry to remove excess liquid.
- Make the chia eggs in the meantime. Whisk the ground chia seeds with water in a bowl to combine. Let sit for 5 minutes to thicken.
- Into a food processor, break apart the block of tofu into large chunks, and add them along with the spices & parsley. Pulse a few times, then blend for a minute to combine.
- Remove the blades. Add in the flour, chia eggs, and oil. Mix with your hands – almost like kneading dough. Remove into a large bowl and form the Kabab.
- Using a handful of the mixture, squeeze with your hand a few times, then roll into a finger- size oval shape. Repeat until finished (about 12 pieces). Set aside for later.
Making The Sauce
- Sauté the onions with oil in a pot for 5 minutes until translucent. Add in the minced garlic to cook for a minute. Stir in the spices to infuse with flavours.
- Cook the carrots and potatoes for 5 minutes to soften. Stir in the zucchini and tomatoes to combine.
- Add the tomato sauce and pomegranate molasses (if using). Bring to simmer over medium low heat for about 5 minutes.
Layering To Cook
- Preheat the oven to 400F (or 205C). Empty the saucy tomato mixture into a 13x9 casserole dish.
- Place the green pepper rings on top. Stuff two tofu Kababs inside each.
- Cook for 30 minutes on middle rack, until browned and the green pepper have softened.Serve over a bed of rice and/or warm pita.
SAVE/PIN/SHARE THIS MIDDLE EASTERN VEGAN MEATBALL STEW RECIPE
More Delicious Vegan Recipes
- Vegan Kibbeh (Lebanese Stuffed “Meatballs”)
- Salata Halabiyyeh (Aleppo Tomato Salad)
- Muhammara (Syrian Roasted Red Pepper Dip)
- Tomato Mahshi (Middle Eastern Stuffed Vegetables)
- Manakeesh (Arabic Flatbread) – 3 Ways
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