The best always to the end!!
Kibbeh is just one of my favorite food and I am just so glad to come up with a veggie version for it! The caramelized onions with a pinch of cumin make a whole difference!!
One more easy delicious recipe that is also meal prep friendly, you can freeze it for up to 3 months!
WHAT YOU WILL NEED:
for 4-6 people
- 2 carrots, grated(use can also use pumpkin)
- 1 medium raw beeetroot, grated
- 1 onion, chopped
- 2 garlic cloves, mashed
- 2 handfuls fresh mint leaves(chopped)
- 2 handfuls coriander(chopped
- 260g cooked lentils( or 1 can, rinsed)
- 300g cooked quinoa bulgur or buckwheat
- 3 tablespoons olive oil + 1 teaspoon for oiling the baking tray ;
- 1 tbsp grounded flax seeds
- juice from 1 lemon
- 2 teaspoons salt
- Pepper to taste
Caramelized onions:
- 4 onions, sliced
- 2 tbsp olive oil
- 1 tbsp coconut oil
- ½ tsp cumin powder
- 2 tbsp white wine vinegar
- 1 tsp coconut sugar or mapple
- 1 tsp salt
Filling :
Vegan ricotta (store bought or homemade)
HOW TO:
- Cook the quinoa for 10 minutes, “al dente”;
- Add all the ingredients to a food processor and blend in low speed or pulse until the point it become a crumbly paste, not creamy but binded together(more or less 1 minute);
- Transfer half of the mix to a baking tray, add some filling of your choice and cover with the rest of the dough;
- Make small indentations with the fork, sprinkle some olive oil on top and bake it for about 50-60 minutes at 180°C;
- Caramelized Onions: Heat a frying pan with the oils at medium heat and fry the onions with the salt and cumin until soft and juicy, for about 10 minutes;
- Add the vinegar and sugar and let it cook for 10 more minutes;