@veganmonarchy: 🇱🇧 Vegan Kibbeh 🇱🇧 A plant-based twist on a Lebanese classic: crispy on the outside, savory and spiced on the inside. Best served warm with tahini sauce! Recipe by: @Ben Rebuck 🧆 Outer Shell: • 1 cup fine bulgur wheat • 1 cup warm water (for soaking) • 150g firm tofu (pressed & crumbled) • 1/2 cup all-purpose flour • 1 tsp ground cumin • 1 tsp ground coriander • 1/2 tsp allspice • 1 tbsp tomato purée • Salt & pepper to taste 🌿 Filling: • 150g firm tofu (crumbled or blended) • 1 medium onion, finely chopped • 2 tbsp olive oil • 2 garlic cloves, minced • 1 tsp ground cumin • 1/2 tsp ground cinnamon • 1/4 tsp ground cloves (optional) • 1 tsp dark soy sauce • 1/2 tsp smoked paprika • 2 tbsp chopped fresh parsley • Salt & pepper to taste 🔪 Instructions: 1. Soak bulgur in warm water for 15 min. Drain and squeeze out excess water. 2. Mix bulgur with tofu, flour, spices, salt, and tomato purée. Knead into a dough. 3. Sauté onion and garlic. Add tofu and remaining filling ingredients. Cook until golden. Let cool. 4. Flatten a golf ball–sized piece of dough, add 1 tsp of filling, seal and shape into an oval. 5. To fry: Cook in hot oil (180°C/350°F) for 3–5 min until golden. To bake: Bake at 200°C (400°F) for 20–25 min, flipping halfway. 6. Serve hot with tahini sauce. ⸻ #VeganKibbeh #PlantBasedRecipes #LebaneseFood #TofuRecipes #MiddleEasternVegan

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Monday 28 July 2025 17:06:15 GMT