This hearty vegan Middle Eastern Meatball Stew is inspired by two popular dishes: Kabab Hindi and Dawood Basha. Cooked in a rich aromatic tomato sauce with a load of vegetables. Made with meatless Tofu Kababs for a protein packed meal.

About The Recipe

• Inspired by Kabab Hindi and Dawood Basha

• Meatless | Vegan

• Easy to make

• Ready in about an hour

Ingredients You Need

• Tofu: Extra firm tofu used to make the meatless Kabab mixture. Check the recipe card for all ingredients needed.

• Onions and Garlic: Sautéd with spices to bring aromatic flavours to the sauce.

• Tomatoes: Use fresh tomatoes (peeled and diced), or use a can.

• Carrots: Small dice to cook evenly with the rest.

• Potatoes: Cubed into small size, similar to the rest of the vegetables.

• Zucchini: Small cubes to be added to the sauce.

• Spices: Seven spices, cumin, paprika, black pepper, salt, and ground cinnamon.

• Green peppers: Typically diced. Or slice into rings for fancy serving.

Making The Vegan Kabab

Using my homemade Meatless Tofu Meatballs to recreate the vegan Kababs in this recipe. We blend tofu, parsley, and spices (similar to what’s used in the sauce) in a food processor. Then combining by hand with chia eggs, oil, and flour, to make a meatless mixture. Shaped into finger-size Kababs to bake in the tomato sauce later.

Preparing The Tomatoes

Wash the tomatoes. Score by making an X with a knife across one side. Drop into boiling water to blanch for two minutes. Strain and place in a plate to cool down to the touch. Peel off the skin by hand. Remove the stem and seeds, then cut into small dice.

Note: You can use canned diced tomatoes instead for convenience. But everything tastes better with fresh ingredients!

Saucy Tomato Veggie Mix

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 this Middle Eastern Meatball Stew over a bed of rice and/or warm pita.

Recipe Card

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Meatless Middle Eastern Meatball Stew

Recipe by Waseem HijaziCourse: Dinner, Main MealsCuisine: Arabic, Middle EasternDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

This hearty vegan Middle Eastern Meatball Stew is inspired by two popular dishes: Kabab Hindi and Dawood Basha. Cooked in a rich aromatic tomato sauce with a load of vegetables. Made with meatless Tofu Kababs for a protein packed meal.

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) – See Notes

• 1 can (680ml) tomato sauce

• 1 tbsp pomegranate molasses, optional

• Spices

• 1 tbsp seven spices

• 1 tsp cumin

• 1 tsp paprika

• 1/2 tsp cinnamon

• 1 tsp salt

• 1/2 tsp black pepper

• 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

Directions

• 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 13×9 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.

Notes

• Using Fresh Tomatoes: Wash the tomatoes. Score by making an X with a knife across one side. Drop into boiling water to blanch for two minutes. Strain and place in a plate to cool down to the touch. Peel off the skin by hand. Remove the stem and seeds, then cut into small dice.
  
  Or use 400ml canned diced tomatoes instead

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