This Middle Eastern Vegan Meatball Stew combines the warmth of traditional spices with the wholesomeness of plant-based eating. It’s hearty enough to satisfy meat-eaters, yet light and clean for anyone seeking a healthy, cruelty-free option. Perfect for cozy nights or impressive dinner spreads.
Middle Eastern Vegan Meatball Stew – A Hearty Plant-Based Delight
Middle Eastern Vegan Meatball Stew (Comforting & Protein-Rich)
Bring warmth and comfort to your table with this Middle Eastern Vegan Meatball Stew. Made with flavorful plant-based meatballs, aromatic spices, and a rich tomato-based broth, this stew is the ultimate cozy meal. Whether you’re craving comfort food or exploring global vegan cuisine, this recipe delivers flavor and heartiness in every bite.
For the Vegan Meatballs:
- 1 cup cooked lentils or chickpeas (mashed)
- ½ cup breadcrumbs (use gluten-free if needed)
- 1 tbsp ground flax + 2.5 tbsp water (flax egg)
- 2 tbsp finely chopped onion
- 2 garlic cloves (minced)
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- Salt and pepper to taste
For the Stew:
- 1 tbsp olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric
- 1 can (400g crushed tomatoes)
- 2½ cups vegetable broth
- 1 cup chopped carrots
- 1 cup diced potatoes or sweet potatoes
- Salt & black pepper to taste
- Fresh parsley or cilantro for garnish
Prepare the Vegan Meatballs:
- Mix flaxseed and water in a bowl. Let it sit 5–10 mins to form a flax egg.
- In a mixing bowl, combine mashed lentils/chickpeas, breadcrumbs, onion, garlic, tomato paste, flax egg, and spices.
- Form into small balls (about 1-inch). Chill for 15–20 minutes to firm up.
- Optional: Lightly pan-fry or bake meatballs at 200°C (400°F) for 15 minutes until golden.
Make the Stew Base:
- Heat olive oil in a large pot. Sauté onion and garlic until soft.
- Add cinnamon, cumin, paprika, and turmeric. Stir until fragrant (about 1 min).
- Add crushed tomatoes, broth, carrots, and potatoes. Bring to a simmer.
- Cover and simmer for 20–25 minutes until vegetables are tender.
Add Meatballs & Simmer:
- Gently add cooked vegan meatballs to the stew. Simmer for another 10 minutes.
- Adjust seasoning with salt and pepper.
How to Serve
-
With warm pita bread or flatbread
- Over a bed of couscous, rice, or bulgur
- Garnished with fresh herbs and a squeeze of lemon
Optional Additions
- A swirl of tahini on top
- Add chickpeas or spinach for extra nutrition
- Serve with plant-based yogurt for a cooling contrast
Why You’ll Love This Recipe
- 100% plant-based and packed with protein
- Rich, spiced tomato broth with Middle Eastern flavors
- Easy to prepare with pantry staples
- Perfect for meal prep or feeding a crowd
The meaty lentils and the savory-sweet mix of mushrooms and onions make these vegan meatballs truly delicious! Italian Spices: I love using fennel seeds (they remind me of sausage!), Italian seasoning, and a bit of mushroom powder (optional but adds great depth). Don’t Search Vegan Food Near Me make it feel it