Vegan Persian Style Qeymeh

This vegan version of traditional Persian stew Qeymeh is a hearty and flavorful dish that is sure to please! It’s made with split peas, spices, vegan meat substitutes for a delicious meal that is packed with nutrition!

Cooking Equipment:

• Large pot • Wooden spoon • Measuring cups & spoons

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Persian

Keywords:

Vegan, Persian, Stew, Split Peas, Spices

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 tablespoons olive oil

1/2 cup vegan meat substitute (such as seitan or tempeh)

1/2 cup chopped onion

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander seed

1/4 teaspoon ground cardamom seed

2 cloves garlic, minced

2 cups vegetable broth

1 cup split peas

Salt and pepper to taste

Cooking Instructions:

Heat the olive oil in a large pot over medium heat. Add the vegan meat substitute and cook until lightly browned.

Add the onion and cook until softened. Stir in the turmeric, cinnamon, cumin, coriander seed, cardamom seed and garlic and cook for another minute or two.

Pour in the vegetable broth and bring to a boil. Add the split peas and reduce heat to low. Simmer for 30-40 minutes or until the split peas are tender. Season with salt and pepper to taste before serving.

Nutrition:

Calories – 300; Fat – 4g; Carbohydrates – 50g; Protein – 20g

Rating:

Did You Know?

Persian cuisine is characterized by its use of aromatic herbs and spices such as saffron, turmeric, and cinnamon.