This Easy Vegan Kibbeh Recipe – Crispy Lebanese Classic features a flavorful combination of bulgur and potato, which is then layered with a savory filling of fresh organic mushrooms, leeks, onions, herbs, roasted pine nuts, and spices. Finally, it’s finished with a subtle tang from roasted pickled peppers and pomegranate molasses, adding depth and brightness to every bite. Altogether, the combination of sweet, savory, and tangy makes this dish uniquely satisfying and full of authentic Middle Eastern flavors.
This post is sponsored by JONS Fresh Marketplace! I’m thrilled to share this delicious recipe using their fresh groceries!
Although kibbeh has always been a staple in my home since I was younger, it continues to be to this day. Back when I was a little girl, I would usually see this dish made the traditional way with meat. I grew up seeing this dish served on festive tables during holidays and birthdays. The classic Kibbeh recipe is a cherished recipe that has been passed down from one generation to the next. I created this “vegan” version to represent Lent. Although it isn’t the traditional recipe, it has become a unique classic with a special place on our table and is now a family favorite.
Completely plant-based, it’s perfect for Lent and for anyone following a vegetarian or vegan lifestyle. Additionally, made using the freshest, high-quality produce from JONS Marketplace, this vegan kibbeh highlights vibrant ingredients that bring out the best flavors in every layer.
WHAT INSPIRED ME TO CREATE THIS DISH!
I was thrilled to team up with JONS Fresh Marketplace! It’s my Go-To spot for fresh produce, vegetables, and all the international ingredients that I can’t usually find at standard grocery stores. Every visit sparks new inspiration and makes me want to create something special in the kitchen! Special thanks to JONS Fresh Marketplace for sponsoring this recipe video! Check out my recipe video below! Come and shop with me at my favorite grocery store!
IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE PERFECT VEBAN KIBBEH
- WHAT INSPIRED ME TO CREATE THIS DISH!
- WHAT IS KIBBEH AND WHERE IS IT FROM?
- 🍴INGREDIENTS YOU’LL NEED TO MAKE THESE VEGAN KIBBEH
- STEPS TO MAKE THIS RECIPE!
- PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
- JUMP TO RECIPE CARD
WHAT IS KIBBEH AND WHERE IS IT FROM?
The classic kibbeh is widely popular throughout the Middle East. In fact, the dish originated in the Levant region and is considered a traditional favorite in Lebanon and Syria. The original kibbeh recipe is typically made with beef or lamb mixed with bulgur wheat to form the top and bottom layers, while the middle layer of sautéed ground meat, herbs, nuts of choice, and aromatic spices. It can be formed in a large platter or shaped into individual oval kibbeh balls stuffed with meat and nuts, especially when making single-serving portions.
In Arabic, kibbeh baked in a tray is often called “kibbeh bi saniyeh,” which translates to “kibbeh in a tray.” Traditional versions may also include ingredients such as meat, bulgur wheat, and sometimes raisins, creating a rich balance of savory and slightly sweet flavors. But this vegan version offers a delicious twist on the traditional Lebanese classic.
🍴INGREDIENTS YOU’LL NEED TO MAKE THESE VEGAN KIBBEH
Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store, or you can shop online.
(Detailed ingredients in Recipe Card down below) ⬇️
Top / Bottom Layer Ingredients:
- Fine Bulgur
- Water
- Small Potatoes
- All-Purpose Flour
- Pepper Paste
- 7 Spice
- Paprika
- Cumin
- Salt
- Black Pepper
- Onion
Inside Layer Ingredients:
- Organic White Mushrooms
- Organic Onions
- Organic Garlic
- Organic Leeks
- Organic Parsley
- Pickled Roasted Red Bell Peppers
- Allspice
- Paprika
- Sumac
- Black Pepper
- Salt
- Tomato Paste
- All-Purpose Flour
- Pine Nuts
- Pomegranate Molasses
- Olive Oil for drizzle
STEPS TO MAKE THIS RECIPE!
Before you start, I want to mention that this recipe is a true labor of love. But trust me, it’s absolutely worth it in the end! 🥰
More detailed ingredients and instructions in the Recipe Card down below. ⬇️
Step 1: Preheat & Soak Bulgur
Firstly, preheat your oven to 400°F (200°C). Place the bulgur in a bowl, cover with water, and let it sit for 1 minute. Drain well and set aside. Wash and peel the potatoes, place them in a pot of water, and boil for 10 minutes until slightly softened but not fully cooked (the center should still be raw). Drain and set aside to cool.
Step 2: Blend Aromatics
Secondly, in a blender or food processor, combine onions, parsley, and pepper paste. Blend until smooth and set aside.
Step 3: Knead Bulgur Mixture
Thirdly, in a large pan, place the drained bulgur and knead it with your hands until it reaches a paste-like texture. Add small amounts of water if needed. Grate the boiled potatoes and add them to the bulgur. Mix in the blended onion and pepper paste, seasonings, and olive oil. Knead with both hands in a rubbing motion until the mixture is smooth and pliable. Form into a ball, lightly cover with plastic wrap, and set aside.
Step 4: Chop and Prepare Vegetables
Wash and pat dry the mushrooms, then slice them thinly (about ¼-inch). Chop leeks, onions, garlic, parsley, and roasted pickled peppers into small pieces. Roast the pine nuts over medium heat until golden. (Keep some for top) Remove and allow to cool.
Step 5: Cook Vegetable Filling
Next, in a large frying pan, cover the entire bottom of the pan with olive oil and sauté the onions until golden over high heat. Reduce the heat to medium and add the leeks; cook for 1 minute, stirring frequently, then transfer to a bowl and set aside. In the same pan, add the mushrooms with a little olive oil. Cook over high heat without stirring initially until one side starts releasing its liquid. Remove from heat, mix mushrooms and allow the steaming to cook the rest of the mushrooms for 2 minutes, then combine with the leeks, pickled peppers, parsley, garlic, tomato paste, seasonings, and pomegranate molasses. Place the mixture in a strainer to drain excess liquid and let cool.
💡Quick Tip: Do not overcook mushrooms; a little crunch enhances the final texture since the vegetables will cook further during baking.
Step 6: Prepare Bulgur “Top Layer”
Line a large baking dish with two overlapping layers of plastic wrap. Split the bulgur mixture in half. Spread one half evenly in the dish, flattening with your hands. Use small sprinkles of water if needed to help smooth the layer. Cover with plastic wrap, place a large chopping board on top, and flip carefully to remove the layer from the dish. Set aside.
Step 7: Assemble Bottom Layer
Grease your baking pan generously with olive oil. Repeat the same process with the second half of the bulgur mixture, flattening it evenly. Brush the top lightly with 2 tablespoons of olive oil. Spread the cooled vegetable mixture evenly over the bulgur. Flatten gently with your hands, then sprinkle the roasted pine nuts over the vegetables.
Step 8: Add Top Layer
Carefully remove one side of the plastic wrap from the top bulgur layer. Align it over the pan and flip it into place, then remove the other plastic wrap. Any cracks can be repaired with small droplets of water; don’t worry, it will hold together like a puzzle! Drizzle another 2 tablespoons of olive oil over the top layer.
Step 9: Cut Design & Bake
Lastly, using a dough scraper or knife, score the top layer only (do not cut through the bottom) to create a pattern: start with a +, then an x, then diagonal cuts. Place raw pine nuts in sets of three in the center of each cutout. Bake for 60 minutes, rotating every 15 minutes. Once baked, cut all the way through along your scored lines.
Serve warm with a side salad and, if desired, a drizzle of pomegranate molasses. Enjoy!
🥰 I hope you love this recipe as much as I do! Be sure to check out JONS Fresh Marketplace for the full range of fresh groceries if you’re looking to add a little something special to your next meal!
PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
Have any questions about this recipe, or have you tried making our recipe yet? If so, we would LOVE to hear how it turned out! You can post, tag, rate, and comment down below and on Instagram! 👇 Thank you in advance!
RECIPE LINK
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WRITE US A REVIEW BELOW ⬇️
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Easy Vegan Kibbeh Recipe – Crispy Lebanese Classic
- Total Time: 2 hours
- Yield: 25 pieces 1x
- Diet: Dairy-Free, Vegan, Vegetarian
Description
Easy Vegan Kibbeh Recipe – Crispy Lebanese Classic
This Easy Vegan Kibbeh Recipe – Crispy Lebanese Classic features a flavorful combination of bulgur and potato, layered with a savory filling of fresh organic mushrooms, leeks, onions, herbs, roasted pine nuts, and spices. It’s finished with a subtle tang from roasted pickled peppers and pomegranate molasses, adding depth and brightness to every bite. The combination of sweet, savory, and tangy makes this dish uniquely satisfying and full of authentic Middle Eastern flavors.
Ingredients
- 4 cups (24oz – 680g 1lb) Fine Bulgur #1
- Water (to cover soak) and to drizzle for kneading
- 6 Small Organic Potatoes or 4 large
- 2 Tablespoons All-Purpose Flour
- 1/3 cup Pepper Paste
- 1 Teaspoon 7 Spice
- 1 Tablespoon Paprika
- 2 Teaspoons Cumin
- 3 1/2 Teaspoons Salt
- 1 1/2 Teaspoons Black Pepper
- 1 Large Organic Onion
- 5 cases of 8oz Organic White Mushrooms
- 1 Large Organic Onion
- 6 cloves chopped Organic Garlic
- 4 Organic Leeks
- 1 cup chopped Organic Parsley
- 24oz drained/chopped Pickled Roasted Red Bell Peppers
- 1/2 Tablespoon Allspice
- 2 Tablespoons Paprika
- 1 1/2 Tablespoons Sumac
- 1 1/2 Tablespoons Black Pepper
- 1 Tablespoon Salt
- 1 1/2 Tablespoons Tomato Paste
- 3 1/2 Tablespoons All-Purpose Flour
- 5oz Pine Nuts
- 3 Tablespoons of Pomegranate Molasses
- About 1/4 to 1/2 cup Olive Oil for drizzle
Instructions
- Preheat & Soak Bulgur: Preheat your oven to 400°F (200°C). Place the bulgur in a bowl, cover with water, and let it sit for 1 minute. Drain well and set aside. Wash and peel the potatoes, place them in a pot of water, and boil for 10 minutes until slightly softened but not fully cooked (the center should still be raw). Drain and set aside to cool.
- Blend Aromatics: In a blender or food processor, combine onions, parsley, and pepper paste. Blend until smooth and set aside.
- Knead Bulgur Mixture: In a large pan, place the drained bulgur and knead it with your hands until it reaches a paste-like texture. Add small amounts of water if needed. Grate the boiled potatoes and add them to the bulgur. Mix in the blended onion and pepper paste, seasonings, and 2 1/2 tablespoons of olive oil. Knead with both hands in a rubbing motion until the mixture is smooth and pliable. Form into a ball, lightly cover with plastic wrap, and set aside.
- Chop and Prepare Vegetables: Wash and pat dry the mushrooms, then slice them thinly (about ¼-inch). Chop leeks, onions, garlic, parsley, and roasted pickled peppers into small pieces. Roast 3oz of pine nuts (keep 2oz for topping, unroasted) over medium heat until golden. Remove and allow to cool.
- Cook Vegetable Filling: In a large frying pan, cover the entire bottom of the pan with olive oil and sauté the onions until golden over high heat. Reduce the heat to medium and add the leeks; cook for 1 minute, stirring frequently, then transfer to a bowl and set aside. In the same pan, add the mushrooms with a little olive oil. Cook over high heat without stirring initially until one side starts releasing its liquid. Remove from heat, mix mushrooms and allow the steaming to cook the rest of the mushrooms for 2 minutes, then combine with the leeks, pickled peppers, parsley, garlic, tomato paste, seasonings, and pomegranate molasses. Place the mixture in a strainer to drain excess liquid and let cool. 💡Quick Tip: Do not overcook mushrooms; a little crunch enhances the final texture since the vegetables will cook further during baking.
- Prepare Bulgur “Top Layer”: Line a large baking dish with two overlapping layers of plastic wrap. Split the bulgur mixture in half. Spread one half evenly in the dish, flattening with your hands. Use small sprinkles of water if needed to help smooth the layer. Cover with plastic wrap, place a large chopping board on top, and flip carefully to remove the layer from the dish. Set aside.
- Assemble Bottom Layer: Grease your baking pan generously with olive oil. Repeat the same process with the second half of the bulgur mixture, flattening it evenly. Brush the top lightly with 2 tablespoons of olive oil. Spread the cooled vegetable mixture evenly over the bulgur. Flatten gently with your hands, then sprinkle the roasted pine nuts over the vegetables.
- Add Top Layer: Carefully remove one side of the plastic wrap from the top bulgur layer. Align it over the pan and flip it into place, then remove the other plastic wrap. Any cracks can be repaired with small droplets of water; don’t worry, it will hold together like a puzzle! Drizzle another 2 tablespoons of olive oil over the top layer.
- Cut Design & Bake: Using a dough scraper or knife, score the top layer only (do not cut through the bottom) to create a pattern: start with a +, then an x, then diagonal cuts. Place raw pine nuts in sets of three in the center of each cutout. Bake for 50 minutes, rotating every 15 minutes. Then, set the temperature to 450° and bake for another 15. Total (60 minutes bake time altogether.) Once baked, cut all the way through along your scored lines.
Serve warm with a side salad and, if desired, a drizzle of pomegranate molasses. Enjoy!
Notes
*** Our Nutrition information is estimated, so please make sure to check your own calculations to fit your diet.
- Prep Time: 1 hour
- Cook Time: 60 minutes
- Category: Appetizer, Dinner, Lunch, Side Dish
- Cuisine: Mediterranean
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WRITE US A REVIEW BELOW ⬇️
We would love to hear your thoughts if you tried out our recipe!😊
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