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Vegan FEAST Lebanese Inspired Recipes | HOW TO MAKE HUMMUS, GRAPE LEAVES, TABOULI, GARLIC SAUCE

Vegan FEAST Lebanese Inspired Recipes | HOW TO MAKE HUMMUS, GRAPE LEAVES, TABOULI, GARLIC SAUCE



LAY HO MA everyone! Prepare yourself for an incredibly flavour packed meal. Step aside Shawarma, this Lebanese inspired platter is much easier to make than you think. Join me in this episode and learn how to make a vegan Lebanese plate – grape leaves, hummus, tabouli, rice, roasted chickpeas, zaatar, OMG!

Ingredients:

ROASTED CHICKPEAS:
2 cans chickpeas
1 tbsp dried oregano
Salt and pepper
Olive oil

TABOULI:
1 tbsp cracked wheat (bulgar)
1 1/2 tbsp water
1/2 cup diced onion
1 cup cubed tomatoes
1 cup cubed cucumber
3 bunches flat leaf parsley
2-3 tbsp lemon juice (your preference)
Generous drizzle olive oil
Salt and pepper

RICE ON STOVETOP:
1 cup brown rice
1 1/2 cups water

HUMMUS:
1 can chickpeas
1/4 cup tahini
1/4 cup water (add slightly more as needed to blend)
1 tbsp lemon juice
1 piece garlic
Drizzle olive oil
Salt and pepper
*optional sprinkle of smoked paprika and drizzle with olive oil

ZAATAR:
2 tbsp zaatar (blend of thyme, oregano, sumac, white sesame seeds, salt)
3 tbsp olive oil
1/2 pita bread

CREAMY GARLIC SAUCE:
1/4 cup cashews
1/4 cup water
1 piece garlic
Drizzle of olive oil
Salt and pepper

GRAPE LEAVES:
Watch here in previous episode:

EXTRAS:
Pickled turnips
Pickled cucumbers

Directions:
1. Preheat the oven to 375F
2. Rinse a can of chickpeas in cold water and pour into a paper towel lined mixing bowl
3. Dry the chickpeas to the best of your ability, and add dried oregano, salt, pepper, and drizzle with olive oil
4. Toss the chickpeas to coat evenly
5. Spread the chickpeas onto a baking tray and place in the oven for 25-30min
6. For the tabouli, add the cracked wheat (also called bulgar) into a small bowl and soak with 1.5 times water
7. Season the cracked wheat with some salt and let it soak for 20-25min
8. Dice the onion and place in a large mixing bowl
9. Chop the tomatoes and cucumbers into small cubes and add to the bowl
10. Add lemon juice, olive oil, salt, pepper, cracked wheat, and mix to combine
11. To make the rice on the stovetop, wash and rinse the rice in cold water 2-3 times or until the water runs clear
12. Bring the rice to a boil without a lid, then immediately turn the heat down to low, give it a stir, and place on the lid
13. Let the rice cook for 10min, and then take it off the heat and let it sit for another 10min while leaving the lid on
14. For the hummus, place all the ingredients (the hummus ones) in a blender or food processor and blend until smooth. You may need to adjust and add some water (optional – sprinkle with smoked paprika and drizzle with olive oil)
15. Take the roasted chickpeas out of the oven when ready
16. For the zaatar, combine the spice blend and olive oil together to form a slightly runny paste
17. Spread on pita bread and broil on low for 1min
18. Make the garlic cashew sauce by combing all the sauce ingredients in a high speed blender until liquified
19. Plate everything and serve!

ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE + FREE EBOOK HERE:

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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How to make Grape Leaves:

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