This homemade Vegan Meat Filling (Hashweh) is a versatile recipe that can be used across many Arabic recipes. Use it in meat pies (known as Sfeeha), stuffed vegetables (Mahshi), and whatever else you want. Loaded with plant based ingredients that’s protein-packed with a meaty texture.

What is Hashweh?

“Hashweh” is the Arabic word for “filling”. It refers to all types of fillings (with or without meat). There are a few popular Hashweh fillings that are commonly used across different recipes. Like the basic version of this Hashweh recipe. It can be used in meat pies, shaped into meatballs, or mixed with rice to stuff vegetables. It’s a meaty version with a plant based twist.

Ingredients You’ll Need

Vegan Meat Replacement

• TVP: Textured Vegetable Protein

• Mushrooms: Button mushrooms

• Onion: Diced to be sautéed

• Garlic: Minced to add fragrance

• Tomato Paste

• Spices: 7 Spice Blend and smoked paprika

• Salt & Pepper: Adjust to taste

Note: You can use store-bought meat alternatives instead. Replace with two packs of 340g of Beyond Meat or Impossible Foods.

How To Make Hashweh

Sauté the onions in a hot pan with some garlic. Add the mushrooms and cook to soften. Stir in the rehydrated TVP to brown up.

Add everything to a food processor. Pulse to break down. Blend with tomato paste and pomegranate molasses to combine.

Empty into a container to cool down and store in the fridge for later use. Or once cooled down, use it immediately for other Arabic recipes – check notes.

Variations of Hashweh

There are many ways to make a Hashweh. The stuffing can be made with different combinations of spices and vegetables. Besides this tomato-based version, try this Tangy Yalanji Filling (naturally vegan and loaded with veggies). Feel free to explore it further and create your own flavour combo!

What To Do With Hashweh?

Use this vegan meat filling (Hashweh) to stuff vegetables. It works great for many variations of Arabic dishes known as Mahshi. Use it to make the Tomato Mahshi recipe (Middle Eastern Stuffed Vegetables). Check out this Kousa w Warak Enab (Stuffed Zucchini & Grape Leaves) for a similar version of this Hashweh recipe. You can also use it in vegan meat pies (known as Sfeeha).

Or turn it into a rice dish to serve on the side of a main dish. Once the vegan meat is cooled down, mix it in a bowl with rinsed/soaked rice. I recommend browning the meaty rice mixture first in hot oil/butter for a few minutes, then add the water, bring to boil, lower heat, and continue cooking per package instructions.

How To Stuff The Filling

Add raw rice to the vegan Hashweh to use it as a filling for stuffed vegetables. Mix it well by hand to combine so it’s ready to stuff. Find a step-by-step guide on How To Stuff Vegetables in these tutorials.

FAQs

Can I use store-bought meat alternative instead?
For sure. Replace the mushroom/TVP/tofu mixture with 2 packs (340g each) of vegan meat alternatives, like Beyond or Impossible. Make sure to adjust the spices to your liking.

Do I need to use tofu?
Nope. It helps in creating a more versatile texture (when working with it), if you want to shape the ‘meat’ into vegan beef chunks, vegan grounds, etc. This recipe provides the option to add tofu for that purpose, but it is not essential.

Hashweh Recipe

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Vegan Meat Filling (Hashweh)

Recipe by Waseem HijaziCourse: Meat Alternative, HomemadeCuisine: Arabic, Middle EasternDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This homemade Vegan Meat Filling (Hashweh) is a versatile recipe that can be used across many Arabic recipes. Use it in meat pies (known as Sfeeha), stuffed vegetables (Mahshi), and whatever else you want. Loaded with plant based ingredients that’s protein-packed with a meaty texture.

Ingredients

• 2 cup TVP, rehydrated in broth per package instructions

• 450g button mushrooms, sliced

• 1 medium onion, finely diced

• 3 garlic cloves, finely mined

• 2 tbsp cooking oil / olive oil, divided

• 3 tsp seven spice

• 1 tsp paprika

• Pinch of smoked paprika (optional)

• 1 tsp salt

• 1/2 tsp black pepper

• 3 tbsp tomato paste

• 3 tsp pomegranate molasses

• 2 cups short grain rice, rinsed and soaked 30 minutes – optional to use in stuffed vegetables

Directions

• Add 1 tbsp oil to a large pan over medium-high heat. Sauté the onions for 5 minutes, until translucent. Stir in the garlic for a minute to release fragrance.
• Add in the mushrooms. Cook for 5 minutes, until softened. Stir in the spices, with remaining 1 tbsp oil.
• Mix in the rehydrated TVP. Cook for 5 minutes until browned, stirring frequently. Give it a taste test and adjust if needed. Remove into a bowl to cool down.
• Add the mixture to a food processor. Pulse a few times to break everything down. Blend again with the tomato paste and pomegranate molasses.
• Empty into a container to cool down and store in the fridge for later use. Or once cooled down, use it immediately for other Arabic recipes – check notes.

Notes

• Ways to use the filling: Tomato Mahshi, Kousa w Warak Enab, Manakeesh, and more! Read the full post for more info on how to use this vegan meat filling (Hashweh).
• If making a rice dish: Once the vegan meat is cooled down, mix it in a bowl with rinsed/soaked rice. I recommend browning the meaty rice mixture first in hot oil/butter for a few minutes, then add the water, bring to boil, lower heat, and continue cooking per package instructions.

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