Lebanese Vegetarian Recipes
Find easy Lebanese vegetarian and vegan recipes for eating healthy. Tens of vegetarian recipes with photos.
Mujaddara: Lentils With Rice and Caramelized Onions
“Mudardara” is a traditional vegetarian Lebanese dish made with lentils and rice, and garnished with caramelized onions. It is delicious, healthy, simple to make and not to forget, frugal.
In North Lebanon, we call the “Mudardara” as “Mujaddara w Riz” ie, Mujaddara with rice. And if we were to go all out on our “shmeli” North Lebanon accent, we call it “Mjaddra” or “Mjaddro”… 🙂 This amazing dish goes well with tangy salads, such as the Fattoush Salad and a side of Greek yogurt.
Get the Recipe: Mujaddara: Lentils With Rice and Caramelized Onions
Green beans stew (loubyeh w rez)
Green beans or “loubyeh” are highly consumed in Lebanon and cooked in different recipes either with meat or vegetarian. Spring season announces pulses harvest such as green beans, broad beans, chickpeas and others, which may be consumed raw but also cooked.
Green bean stew can be prepared with or without meat, usually chopped in cubes. We bring you here the vegetarian version of it, served with rice on the side.
Get the Recipe: Green beans stew (loubyeh w rez)
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Tabbouleh is delicious on its own, eaten with thin pita bread so you can dip the bread in the juices on your plate or the salad bowl.... It is a perfect accompaniment to grilled meats, especially shish kebab, lamb chops or steaks.
Get the Recipe: Tabbouleh
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Lebanese Fattoush Salad
Fattoush is a Lebanese version of bread salad that includes crumbled pita chips, (fattoush means "crumbled bread" in Arabic) and all the ingredients are tossed with a lemon juice and olive oil dressing that's seasoned with powdered Sumac. Sumac (soo-mack) has a slightly lemony flavor, and it's the Sumac, the lemon, and the fresh herbs that really bump this salad up to something memorable you'll want to make over and over.
Get the Recipe: Lebanese Fattoush Salad
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Lebanese Cucumber & Tomato Salad with Mint
One of the best things about this salad is the juice that waits in the bottom of the bowl, ready to be sopped up with thin pita or flatbread. Make the salad an hour or so in advance to let the flavors meld.
BALILA (WARM CHICKPEA SALAD)
You can vary on the recipe by replacing the chick pea with dried, small broad beans, in which case the dish is known as ful mudammas. If you choose to use broad beans, follow the same instructions as below but crush the beans lightly when you are mixing them in with the dressing.
Get the Recipe: BALILA (WARM CHICKPEA SALAD)
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FOULE (WARM FAVA BEAN SALAD)
Here's a simple and easy recipe for a warm fava bean salad! This vegetarian dish makes a great snack, appetizer, or a healthy lunch or dinner. It's delicious with toasted and non-toasted pita bread or even on it's own. Enjoy!
Get the Recipe: FOULE (WARM FAVA BEAN SALAD)
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Middle Eastern Vegetable Salad
This Middle Eastern vegetable salad is a delicious vegetarian dish that is healthy, light and refreshing.
Get the Recipe: Middle Eastern Vegetable Salad
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Lebanese Mtabal Eggplant Salad
A dish of all season, refreshing in hot summer days, great companion of grills, and suitably appealing for your Christmas dinner celebration!
It is refreshing indeed, and delicious and nutritious. We love it with Lebanese Pita Bread, as a salad for grills, as a side dish or in the Mezza menu.
Get the Recipe: Lebanese Mtabal Eggplant Salad
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Batenjen El Raheb
This salad is fantastic, a real celebration to the colors. It’s refreshing and filling.
Usually fried aubergine soak up a lot of oil. In this salad, we will just oven grill them to keep their flavor.
Get the Recipe: Batenjen El Raheb
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STUFFED GRAPE LEAVES (VEGETARIAN)
Grape leaves stuffed with vegetarian mix and cooked in a sour tangy sauce. It tastes sour because of the lemon Juice and the pomegranate molasses. Served cold as an appitizer.
Spicy Lebanese potatoes (batata harra)
These Lebanese potatoes cast the baked spud in a whole new light. Crisp, spicy and fresh, they are the star of the show and should have their own accompaniments rather than being one themselves.
Get the Recipe: Spicy Lebanese potatoes (batata harra)
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Baba Gannouj
Select eggplant that is very firm when squeezed, and fairly narrow, which often means fewer seeds. The bitter baba you may have had now and then is attributable to the cook not removing the seeds from the eggplant before mashing it up. Do that, and you’ll have a much different baba gannouj on your plate than you would otherwise. Use at least two eggplants, since removing the seeds reduces the amount of eggplant you have left to work with. Don’t skip the pomegranate seeds if at all possible; they add beautiful color to the dip and a delicious tart flavor too.
Get the Recipe: Baba Gannouj
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Batata Muhamara
This Ramadan serve more profitable potato dishes by using Knorr Mashed Potato; it is used in this Batata Muhamara recipe to create a twist but has many other applications e.g. in classic dishes like croquettes or cottage pie. Pomegranate molasses and walnuts complement the roasted capsicum in this recipe brilliantly. View full recipe below.
Get the Recipe: Batata Muhamara
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Hummus Dip
Hummus is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular in the Middle East and in Middle Eastern cuisine around the globe.
Get the Recipe: Hummus Dip
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Get the Recipe: LEBANESE TURNIP PICKLES
Mujaddara: Lentils With Rice and Caramelized Onions
“Mudardara” is a traditional vegetarian Lebanese dish made with lentils and rice, and garnished with caramelized onions. It is delicious, healthy, simple to make and not to forget, frugal.
In North Lebanon, we call the “Mudardara” as “Mujaddara w Riz” ie, Mujaddara with rice. And if we were to go all out on our “shmeli” North Lebanon accent, we call it “Mjaddra” or “Mjaddro”… 🙂 This amazing dish goes well with tangy salads, such as the Fattoush Salad and a side of Greek yogurt.
Get the Recipe: Mujaddara: Lentils With Rice and Caramelized Onions
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Lebanese Moussaka – Sauteed Eggplant – Musakka3at Batinjan
This recipe showcases the Lebanese version of the popular Moussaka eggplant sautee.
Get the Recipe: Lebanese Moussaka – Sauteed Eggplant – Musakka3at Batinjan
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Green Beans and Olive Oil Saute – Loubieh Bi Zait
“Loubieh bi zait” which literally translates to “green beans in oil” is a typical Lebanese “villager” vegetarian dish.
In its simplest form, it’s nothing more than green beans sauteed with onions, olive oil, 7-spices and some salt. Don’t be surprised at the amount of olive oil in this recipe though, that’s how it really is and that is the whole point. But make sure to use only high quality extra virgin olive oil.
Get the Recipe: Green Beans and Olive Oil Saute – Loubieh Bi Zait
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Vegetarian Stew of Okra – Bemieh
Okra is a commonly available veggie in Lebanon, and therefore the culture packs a few different ways of enjoying flavorful and rich sautes or stews made with it. Some of the traditional Okra recipes include the addition of meat (ground or chunks or lamb meat) along with a side of rice and vermicelli.
In this post we’re featuring a basic vegetarian fried Okra recipe.
Serve the Okra stew with a side of rice.
Get the Recipe: Vegetarian Stew of Okra – Bemieh
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Green beans or “loubyeh” are highly consumed in Lebanon and cooked in different recipes either with meat or vegetarian. Spring season announces pulses harvest such as green beans, broad beans, chickpeas and others, which may be consumed raw but also cooked.
Green bean stew can be prepared with or without meat, usually chopped in cubes. We bring you here the vegetarian version of it, served with rice on the side.
Get the Recipe: Green beans stew (loubyeh w rez)
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Vegetarian Stuffed Koosa
You might have figured out by now how much we enjoy stuffed food in the Lebanese Cuisine. I can name a long list of our dishes that require stuffing. Grape Leaves and Cabbage are not the only one.
Stuffed Zucchini, for example, comes in the form of various dishes, be it cooked in Yogurt or in Tomato Sauce or in the Lemony Sauce of Stuffed Grape Leaves.
And they are all yummy!
Get the Recipe: Vegetarian Stuffed Koosa
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Tabbouleh
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Tabbouleh is delicious on its own, eaten with thin pita bread so you can dip the bread in the juices on your plate or the salad bowl.... It is a perfect accompaniment to grilled meats, especially shish kebab, lamb chops or steaks.
Get the Recipe: Tabbouleh
_________________________________________________________________________________
Lebanese Fattoush Salad
Fattoush is a Lebanese version of bread salad that includes crumbled pita chips, (fattoush means "crumbled bread" in Arabic) and all the ingredients are tossed with a lemon juice and olive oil dressing that's seasoned with powdered Sumac. Sumac (soo-mack) has a slightly lemony flavor, and it's the Sumac, the lemon, and the fresh herbs that really bump this salad up to something memorable you'll want to make over and over.
Get the Recipe: Lebanese Fattoush Salad
_________________________________________________________________________________
One of the best things about this salad is the juice that waits in the bottom of the bowl, ready to be sopped up with thin pita or flatbread. Make the salad an hour or so in advance to let the flavors meld.
Get the Recipe: Lebanese Cucumber & Tomato Salad with Mint
_________________________________________________________________________________
You can vary on the recipe by replacing the chick pea with dried, small broad beans, in which case the dish is known as ful mudammas. If you choose to use broad beans, follow the same instructions as below but crush the beans lightly when you are mixing them in with the dressing.
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Here's a simple and easy recipe for a warm fava bean salad! This vegetarian dish makes a great snack, appetizer, or a healthy lunch or dinner. It's delicious with toasted and non-toasted pita bread or even on it's own. Enjoy!
Get the Recipe: FOULE (WARM FAVA BEAN SALAD)
_________________________________________________________________________________
This Middle Eastern vegetable salad is a delicious vegetarian dish that is healthy, light and refreshing.
Get the Recipe: Middle Eastern Vegetable Salad
_________________________________________________________________________________
A dish of all season, refreshing in hot summer days, great companion of grills, and suitably appealing for your Christmas dinner celebration!
It is refreshing indeed, and delicious and nutritious. We love it with Lebanese Pita Bread, as a salad for grills, as a side dish or in the Mezza menu.
Get the Recipe: Lebanese Mtabal Eggplant Salad
_________________________________________________________________________________
This salad is fantastic, a real celebration to the colors. It’s refreshing and filling.
Usually fried aubergine soak up a lot of oil. In this salad, we will just oven grill them to keep their flavor.
Get the Recipe: Batenjen El Raheb
_________________________________________________________________________________
Lebanese Green Bean Salad
Tired of your family refusing to eat green beans? Serve them up Lebanese style with this healthy, tangy recipe.
Get the Recipe: Lebanese Green Bean Salad
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Grape leaves stuffed with vegetarian mix and cooked in a sour tangy sauce. It tastes sour because of the lemon Juice and the pomegranate molasses. Served cold as an appitizer.
Get the Recipe: STUFFED GRAPE LEAVES (VEGETARIAN)
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These Lebanese potatoes cast the baked spud in a whole new light. Crisp, spicy and fresh, they are the star of the show and should have their own accompaniments rather than being one themselves.
Get the Recipe: Spicy Lebanese potatoes (batata harra)
_________________________________________________________________________________
Select eggplant that is very firm when squeezed, and fairly narrow, which often means fewer seeds. The bitter baba you may have had now and then is attributable to the cook not removing the seeds from the eggplant before mashing it up. Do that, and you’ll have a much different baba gannouj on your plate than you would otherwise. Use at least two eggplants, since removing the seeds reduces the amount of eggplant you have left to work with. Don’t skip the pomegranate seeds if at all possible; they add beautiful color to the dip and a delicious tart flavor too.
Get the Recipe: Baba Gannouj
_________________________________________________________________________________
This Ramadan serve more profitable potato dishes by using Knorr Mashed Potato; it is used in this Batata Muhamara recipe to create a twist but has many other applications e.g. in classic dishes like croquettes or cottage pie. Pomegranate molasses and walnuts complement the roasted capsicum in this recipe brilliantly. View full recipe below.
Get the Recipe: Batata Muhamara
_________________________________________________________________________________
Hummus Dip
Hummus is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular in the Middle East and in Middle Eastern cuisine around the globe.
Get the Recipe: Hummus Dip
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Lebanese Falafel
Falafel is a very delicious Middle-Eastern gourmet appetizer that has become popular in the West over the past several years. It’s made from a deep fried paste of chick peas, fava beans, and a mix of onions and different herbs and spices.
Get the Recipe: Lebanese Falafel
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Spinach fatayer
Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.
Get the Recipe: Spinach fatayer
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ZA'ATAR FLATBREAD
This recipe is adapted from Chris Bianco’s, published in Eater for focaccia-style bread from his book Bianco: Pizza, Pasta, and Other Foods I Like (Ecco 2017). Take care not to refrigerate the dough much beyond 8 hours or it will over-proof (yes, I've done it). If needed, freeze briefly and then refrigerate to extend proof time. It’s ideal to bring the dough to room temperature before shaping, but I’ve jumped the gun and worked with cool dough and it was equally pliable and glorious as room temp. You’ll need a sheet pan and a pizza peel and long kitchen tongs. You could also use another sheet pan, overturned, as your peel but it’s not nearly as easy or fun. I use a stand mixer too; you can of course knead by hand. The rice flour is perfect for coating the peel and doesn’t get cakey like wheat flour can here. Don’t be alarmed by all of the instructions below! Just read through them before it’s go time to get a feel for each step. Makes 4 flatbreads that cut into 6-8 slices each.
Get the Recipe: ZA'ATAR FLATBREAD
Lebanese Tomato Salsa (Banadurah Harrah)
An unusual spicy dip. Serve with fried eggplant, herby meat balls or just on its own with pita bread.
Get the Recipe: Lebanese Tomato Salsa (Banadurah Harrah)
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Tahini sauce (Salatet tahina)
Tahini sauce is made from tahini - a sesame seed paste. Tahini sauce is thinner and used in pita sandwiches, marinades, and dips. Tahini sauce is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about two weeks.
Get the Recipe: Tahini sauce (Salatet tahina)
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Darra - Lebanese Roasted Corn
Back home in Lebanon during the summer, one of the treats we had was when a funny little man would come to our village, setup his brazier with charcoal and sell Darra (Arabic for roasted corn). If you didn't get there early, it was gone.
Get the Recipe: Darra - Lebanese Roasted Corn
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Falafel is a very delicious Middle-Eastern gourmet appetizer that has become popular in the West over the past several years. It’s made from a deep fried paste of chick peas, fava beans, and a mix of onions and different herbs and spices.
Get the Recipe: Lebanese Falafel
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Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.
Get the Recipe: Spinach fatayer
_________________________________________________________________________________
This recipe is adapted from Chris Bianco’s, published in Eater for focaccia-style bread from his book Bianco: Pizza, Pasta, and Other Foods I Like (Ecco 2017). Take care not to refrigerate the dough much beyond 8 hours or it will over-proof (yes, I've done it). If needed, freeze briefly and then refrigerate to extend proof time. It’s ideal to bring the dough to room temperature before shaping, but I’ve jumped the gun and worked with cool dough and it was equally pliable and glorious as room temp. You’ll need a sheet pan and a pizza peel and long kitchen tongs. You could also use another sheet pan, overturned, as your peel but it’s not nearly as easy or fun. I use a stand mixer too; you can of course knead by hand. The rice flour is perfect for coating the peel and doesn’t get cakey like wheat flour can here. Don’t be alarmed by all of the instructions below! Just read through them before it’s go time to get a feel for each step. Makes 4 flatbreads that cut into 6-8 slices each.
Get the Recipe: ZA'ATAR FLATBREAD
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An unusual spicy dip. Serve with fried eggplant, herby meat balls or just on its own with pita bread.
Get the Recipe: Lebanese Tomato Salsa (Banadurah Harrah)
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Tahini sauce is made from tahini - a sesame seed paste. Tahini sauce is thinner and used in pita sandwiches, marinades, and dips. Tahini sauce is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about two weeks.
Get the Recipe: Tahini sauce (Salatet tahina)
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Back home in Lebanon during the summer, one of the treats we had was when a funny little man would come to our village, setup his brazier with charcoal and sell Darra (Arabic for roasted corn). If you didn't get there early, it was gone.
Get the Recipe: Darra - Lebanese Roasted Corn
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Lebanese Noodles And Potatoes With Garlic
This is one of the richest garlic dishes one can ever find! It is however a smooth balanced garlic taste, and not biting.
Get the Recipe: Lebanese Noodles And Potatoes With Garlic
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Lebanese Garlic Sauce - Toum
This is the All-Famous Lebanese Garlic Sauce - aka toum - Which is Used as a Dip With Chicken Shawarma and Other BBQs.
Get the Recipe: Lebanese Garlic Sauce - Toum
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Lebanese Vegetarian Potato Kibbe
Lebanese cuisine is famous for offering a wide array of Kibbe dishes. For those who are not familiar with the term, Kibbe generally refers to ground meat mixed with burghul (cracked weat), spices and herbs and then baked, fried or grilled into an amazingly savory dish. In this recipe, we’re going to feature a vegetarian version of Kibbe patties made with potatoes and chickpeas. Featured in the photo below are Kibbe Patties with Tabbouleh Salad.
Get the Recipe: Lebanese Vegetarian Potato Kibbe
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VEGAN PUMPKIN KIBBEH
My infamous Pumpkin Kibbeh recipe, new, improved and served as appetiser-friendly bites!
Get the Recipe: VEGAN PUMPKIN KIBBEH
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Vegetarian Fasolia Beans Stew – Fasolia bi Zait
In Lebanon this dish is commonly known as “Fasolia at’aa” or “Fasolia bi zait” which translate to “vegetarian Fasolia” and “Fasolia with oil.”
Fasolia is a variety of red beans or pinto beans that you can commonly find in supermarkets. For this recipe pick the beans with tan/lighter color if possible, or as a second best pick red beans. And if you have control over it, pick beans that are new, and haven’t been stocked for a very long time.
Get the Recipe: Vegetarian Fasolia Beans Stew – Fasolia bi Zait
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Get the Recipe: Lebanese rice and noodles
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Lebanese roast cauliflower and sweet potato casserole
Roast vegies and easy crispy spirals of Lebanese bread are the secret to this beautifully spiced Middle Eastern casserole. It's easy to make up to 2 days in advance (see notes for instructions)
Get the Recipe: Lebanese roast cauliflower and sweet potato casserole
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Get the Recipe: Lebanese Bulgur
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Garlicky Lebanese Lentil Soup with Swiss Chard and Lemon
You'll be tempted to eat up the garlicky chard and onion sauté before it goes into the soup. And that’s just fine because it tastes so delicious like that. But if it’s soup you’re after, just taste and then stir the fragrant mix into the lentils. This soup tastes best when it’s not piping hot, but has cooled down a bit and flavors can really shine through. A classic rushta also contains cooked pasta noodles like linguine, which can easily be added to the recipe below. Once the chard mixture is added to the lentils, the longer it is cooked the more the chard will lose its vibrant green color and the more the lentils will soak up the liquid, so keep that cooking to a minimum.
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My infamous Pumpkin Kibbeh recipe, new, improved and served as appetiser-friendly bites!
Get the Recipe: VEGAN PUMPKIN KIBBEH
_________________________________________________________________________________
In Lebanon this dish is commonly known as “Fasolia at’aa” or “Fasolia bi zait” which translate to “vegetarian Fasolia” and “Fasolia with oil.”
Fasolia is a variety of red beans or pinto beans that you can commonly find in supermarkets. For this recipe pick the beans with tan/lighter color if possible, or as a second best pick red beans. And if you have control over it, pick beans that are new, and haven’t been stocked for a very long time.
Get the Recipe: Vegetarian Fasolia Beans Stew – Fasolia bi Zait
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Fava Beans and Chard – Foul b Selek
“Foul b Selek” is a Beirut recipe prepared mainly by the end of winter season when swiss-chard is still available and spring fava beans are harvested. It is a balanced vegetarian starter rich in protein and iron. It is best enjoyed cold with some lemon juice that helps increase the iron absorption.
Get the Recipe: Fava Beans and Chard – Foul b Selek
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LEBANESE POTATO SALAD WITH LEMON AND MINT
Dress the potatoes while they’re still warm, but wait to add the mint until the potatoes have cooled off —otherwise the mint will turn dark and you'll lose the green that makes the salad so pretty. I love the healthy quotient of this dish: vegetarian, vegan, gluten-free!
Get the Recipe: LEBANESE POTATO SALAD WITH LEMON AND MINT
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Lebanese rice and noodles
This traditional Lebanese side dish is a taste and texture sensation of noodles, rice, pine nuts, tomatoes and spices.
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Roast vegies and easy crispy spirals of Lebanese bread are the secret to this beautifully spiced Middle Eastern casserole. It's easy to make up to 2 days in advance (see notes for instructions)
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Fried Cauliflower With Tahini Sauce
This is a different way to offer cauliflower as an appetizer or with the main meal. The combination of the lightly fried florets with the tangy tahini sauce is delicious. The cauliflower can be fried early in the day. Refrigerate loosely covered until needed. Reheat at 400° for 5-7 minutes. Serve as directed. The tahini sauce can be prepared up to 3 days in advance. Recipe courtesy Classic Lebanese Cuisine.
Get the Recipe: Fried Cauliflower With Tahini Sauce
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Lebanese Bulgur
"This delicious recipe is from Burt Green and is my favorite way to eat whole wheat bulgur. It easy and fabulous as a side dish for a wide variety of meat or vegetarian meals. Please try this."
Get the Recipe: Lebanese Bulgur
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Lebanese Vegetable Soup with Chickpeas and Kale
You can broth the soup however you see fit: chicken stock, vegetable stock, or well-seasoned water. Use more or less of any of the ingredients; this is soup after all, meant to be simple and comforting. The flavors of the soup are most delicious if it’s very warm but not boiling hot when served.
Get the Recipe: Lebanese Vegetable Soup with Chickpeas and Kale
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You'll be tempted to eat up the garlicky chard and onion sauté before it goes into the soup. And that’s just fine because it tastes so delicious like that. But if it’s soup you’re after, just taste and then stir the fragrant mix into the lentils. This soup tastes best when it’s not piping hot, but has cooled down a bit and flavors can really shine through. A classic rushta also contains cooked pasta noodles like linguine, which can easily be added to the recipe below. Once the chard mixture is added to the lentils, the longer it is cooked the more the chard will lose its vibrant green color and the more the lentils will soak up the liquid, so keep that cooking to a minimum.
Get the Recipe: Garlicky Lebanese Lentil Soup with Swiss Chard and Lemon
Hearty Lebanese Whole Grains Stew – Makhlouta
Makhlouta is a traditional Lebanese stew made from at least 5 types of whole grains.
Get the Recipe: Hearty Lebanese Whole Grains Stew – Makhlouta
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Makhlouta is a traditional Lebanese stew made from at least 5 types of whole grains.
Get the Recipe: Hearty Lebanese Whole Grains Stew – Makhlouta
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LEBANESE TURNIP PICKLES
These are simple refrigerator pickles that gain zest, character and crunch over time. Aunt Hilda loved hers spicy with plenty of garlic. Select turnips that are heavy and hard, the smaller the better. Lift should last a month or so refrigerated. The pickles are delicious on their own or alongside a sandwich, a hummus or babaganouj plate with bread, or shawarma—or served with olives and cocktails.
Get the Recipe: LEBANESE TURNIP PICKLES
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