Recepies Vegan Recipe

Eggplant Tahini with Beyond Meat

This recipe is my friends’ favorite one. I always get great feedback about it and requests to make it. I initially learnt to make this recipe with diary products but then I found the great mix to make it diary free and as tasty as it can be. This dish originated in Middle East and I learnt to make it from my mom (who till date makes the best version of it ) so consider this recipe a gift from me to your loved ones. This dish is made with a pan fried eggplant and flavored with jalapeño olive oil. You can top it off with Beyond meat patties if you wish and eat it with pitta bread. The taste will find its place to your heart.  

Here is what you need to start making this amazing dish: 

  • 2 gloves of garlic minced 
  • 1 lemon squeezed 
  • 3 chopped shallots
  • 5 Indian eggplants sliced vertically 
  • 7 tbsp virgin olive oil to fry the eggplant 
  • Vegan dip (you can get it from Trader Joe’s) or Diary free yogurt (nut based yogurt) 
  • 2 Beyond Meat Patties
  • 1 tsp salt 
  • 2 tbsp vegan mayonaise
  • 5 tbsp tahini  
  • 2 tbsp jalapeño olive oil, you can buy my recommend brand here 
  • Pitta bread 

Steps to Prepare:

Step 1: In baking plate, add the chopped shallots, vegan dip or vegan yogurt, vegan mayonnaise, garlic, salt, tahini, and mix all together. Then Place in refrigerator. 

Step 2: Medium heat skillet with olive oil, once the oil is heated, add the eggplant to fry. Flip the eggplant frequently until cook. Eggplant will become soft and brown. Remove eggplant and place on the side to cool down for 2 mins. Add to the mixture prepared in step 1. 

Step 3 (optional): Add the beyond meat patties to skillet and cook it per packaging instruction. Then slice the patties. Add on top of the dish. 

Step 4: Pour the jalapeño olive oil over the dish and serve with Pita bread. 

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Vegan Recipe

Baked Stuffed Veggies


You will need:

  • 6 bell peppers, or a mix of zucchini, eggplant, and green pepper
  • 4 tablespoons olive oil
  • Salt and ground black pepper
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 1 bunch of parsley, chopped
  • 1 bunch of cilantro, chopped
  • 1 Roma tomatoes, chopped
  • Red pepper flakes
  • 1 cup wild rice or replace with bulgur if you prefer

You will do:

Preheat the oven to 450 degrees F.

You will need to first cut the tops off the peppers and scoop out eggplant and zucchini.  Scoop out the seeds and as much of the membrane as you can. Place the veggies cut-side up in a baking dish (oven Tupperware)  just large enough to hold them upright.

In a bowl, mix the onions, garlic, tomatoes, parsley, cilantro, rice and season with salt, black pepper and a pinch of red pepper flakes. Mix all together very well. Then fill the veggies with the rice mixture. Pour a small amount of water into the bottom of the baking dish with olive oil and drizzle them with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the veggies are soft and looks lightly browned, another 15 to 20 minutes.