Showing posts with label meatless kibbeh. Show all posts
Showing posts with label meatless kibbeh. Show all posts
Tuesday, August 9, 2011
A NEW MEATLESS KIBBEH (MIDDLE EASTERN BAKED "MEATLOAF" WITH BULGUR)
I've been working on this recipe for a few weeks and served it to friends Sunday night for dinner-- it was all eaten up by 4 of us! You know that I've written about various types of kibbeh (here, and here in past posts (and there's another recipe in my new book
), and what kibbeh is. Most kibbeh is made from meat, but many varieties are made from potatoes, squash and other vegetables, along with bulgur and onions and spices. I love kibbeh! I wanted to make a vegan meatless variety that was quick and easy to throw together, so I chose to use Yves "ground Round", but you could use any vegan "hamburger crumbles", or even 2 cups of ground seitan. It is very easy to make and it's best at room temperature, so it's fine-- better, actually-- to make it ahead of time.
I want to fool around with this recipe in future, perhaps adding dried fruit and or pine nuts, using a pomegranate glaze or sauce, layering with vegetables or lentils, etc. Any ideas?
), and what kibbeh is. Most kibbeh is made from meat, but many varieties are made from potatoes, squash and other vegetables, along with bulgur and onions and spices. I love kibbeh! I wanted to make a vegan meatless variety that was quick and easy to throw together, so I chose to use Yves "ground Round", but you could use any vegan "hamburger crumbles", or even 2 cups of ground seitan. It is very easy to make and it's best at room temperature, so it's fine-- better, actually-- to make it ahead of time.I want to fool around with this recipe in future, perhaps adding dried fruit and or pine nuts, using a pomegranate glaze or sauce, layering with vegetables or lentils, etc. Any ideas?
 |
| My new Meatless Kibbeh with my lower-fat version of Taheena Sauce |
I hope you enjoy it as much as we did!
BRYANNA'S MEATLESS KIBBEH
Servings: 6
Best made ahead of time and served at room temperature. PS: You can leave off the tomato/onion topping if you like and bake it covered with foil, if you like.
2 cups vegetarian "hamburger crumbles" (such as 1 pckg. Yves "Ground Round")
1 medium onion, cut into chunks
1/2 cup medium (#2) bulgur wheat, rinsed and drained
, rinsed and drained
4 oz potato, peeled and grated
2 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons nutritional yeast flakes
1 tablespoon dried mint
1 tsp ground cumin
1/2 tsp salt
1/2 tsp garlic granules or powder
or powder
1/2 tsp cinnamon
1/4 tsp allspice
freshly-ground black pepper to taste
olive oil
Topping:
Fresh tomato slices
thinly-cut onion rings
salt and freshly-ground pepper
olive oil
To accompany:
Taheena Sauce
Topping:
Fresh tomato slices
thinly-cut onion rings
salt and freshly-ground pepper
olive oil
To accompany:
Taheena Sauce
Preheat the oven to 350° F.
Process the onion in a food processor
until minced, then add the "hamburger crumbles" and process until it is a slightly finer texture. Mix this with the remaining ingredients (except the olive oil) together well in a large bowl with your hands.
Press the mixture into 2 qt. round or oval baking dish, sprayed with olive oil from a pump sprayer, and press it down gently and evenly. (You can line the bottom with cooking parchment, if you like.) Spray the top with olive oil from a pump sprayer, or brush it on lightly. Cut the mixture carefully right through in a diamond pattern.
Top with the tomato slices and onion rings. Add salt and freshly-ground pepper to taste, and drizzle with a little olive oil.
Bake for 1 hour. This loaf firms up as it cools and can be reheated. Loosen the sides with a table knife. Serve with Taheena Sauce.
Nutrition Facts
Nutrition (per serving): 148.5 calories; 5% calories from fat; 0.9g total fat; 0.0mg cholesterol; 631.0mg sodium; 586.3mg potassium; 23.8g carbohydrates; 6.8g fiber; 3.3g sugar; 17.0g net carbs; 14.2g protein; 2.2 points.
Enjoy!
Subscribe to:
Posts (Atom)