Delicious Vegan Maghmour Recipe for Foodies
Are you looking for a hearty and flavorful vegan dish to impress your guests? Look no further than Maghmour, also known as Lebanese-style moussaka. This recipe is a Middle Eastern twist on the Greek moussaka, but with all of the delicious flavors and none of the animal products.
Maghmour is an eggplant and chickpea stew packed with lovely Mediterranean flavors like roasted eggplants, onion, garlic, and canned tomatoes. What makes this dish truly special is the addition of pomegranate molasses, which adds a tangy and sweet note to the dish.
One of the best things about Maghmour is that it is vegan and gluten-free, which means that it can be enjoyed by anyone regardless of dietary restrictions. Whether you are trying to cut back on meat, dairy, or gluten or just want to experiment with new flavors, Maghmour is sure to satisfy your palate.
This dish is an excellent type of comfort food that will warm you up from the inside out on chilly nights. It also makes a great meal prep option as it can be made ahead of time and reheated throughout the week for easy dinners or lunches.
So roll up your sleeves, get your apron on, and let’s get cooking up some Maghmour!
Why You’ll Love This Recipe
If you’re someone who loves to experiment with vegan recipes but still craves the rich and wholesome flavors of hearty stews, then this Maghmour Vegan recipe is the perfect fit for you! This dish made with eggplant, chickpeas, and a flavorful tomato sauce is also known as a Lebanese style Moussaka Maghmour. It is a delicious vegan rendition of the classic Greek Moussaka stew that is well-known for its use of ground beef.
What makes this recipe truly special is the combination of fresh ingredients and spices that give it an authentic middle eastern taste. The recipe instructions are easy to follow, making it ideal for anyone who wants to try their hand at cooking something new in the kitchen.
When you take your first bite you will love how the roasted eggplants blend perfectly with the chickpea stew, creating a full flavor that is not only delicious but also packed with nutrients. All without any meat! Additionally, this vegan gluten-free meal ensures that everyone can enjoy this nutritious dish together. It’s perfect for hosting friends and family for dinner parties, or for a cozy night in.
This vegetarian Lebanese dish made with eggplant is one of my favorites because it’s versatile enough to be eaten on its own or paired with other Mediterranean sides such as hummus, pita bread, or crispy falafel balls. The subtle sweetness of pomegranate molasses and the freshness of flat leaf parsley make it even more enjoyable.
Moreover, by using fresh ground black pepper and sea salt, along with extra virgin olive oil, garlic cloves, onions and canned tomatoes – you can create your very own mouthwatering Maghmour at home!
In conclusion, there are many reasons why you’ll fall in love with this delicious vegan eggplant stew recipe. From its lovely Mediterranean flavor profile to the nutrient density of its healthy ingredients – this dish will quickly become one of your go-to favorites.
Ingredient List
Here is a list of ingredients you need to make this Lebanese-style vegan moussaka or maghmour:
For the stew:
- 3 eggplants
- 1 large onion
- 4 garlic cloves
- 2 cans of chickpeas (15 oz. each)
- 2 cans of tomatoes (14 oz. each)
- 4 tablespoons of extra-virgin olive oil
- Flat-leaf parsley for garnish
- Sea salt and fresh ground black pepper
For the tomato sauce:
- 1 can of crushed tomatoes or passata (28 oz.)
- 2 garlic cloves, minced
- 2 tablespoons of pomegranate molasses or red wine vinegar
- Salt and pepper to taste
This recipe uses eggplants as the star ingredient, along with chickpeas and canned tomatoes to make a hearty stew packed with lovely Mediterranean flavors. You’ll also need the usual suspects like onion, garlic, extra-virgin olive oil, salt, and pepper for seasoning. When it comes to spices, I like to keep it simple and add some freshly chopped flat-leaf parsley for freshness. For the flavorful tomato sauce that complements the stew, you only need a few pantry staples like canned crushed tomatoes, garlic cloves, and pomegranate molasses to get that tangy-sweet taste. If you don’t have pomegranate molasses, feel free to use red wine vinegar instead – it’s just as delicious!
The Recipe How-To
Now that you have gathered all the fresh and flavorful ingredients, it’s time to put them to use and create this mouth-watering Maghmour (Lebanese Style Moussaka, Vegan) dish.
Steps for preparation
- Preheat your oven at 400°F/200°C/gas mark 6.
- Slice 2-3 eggplants lengthwise into 1/4″ thick slices, and place them on a baking sheet lined with parchment paper or silicone mat. Brush on both sides with olive oil and sprinkle some salt over the slices. Bake for 25 minutes or until they turn golden brown.
- In the meantime, rinse and drain two cans of chickpeas in a colander, and set them aside.
- Take a stockpot or another large pot and heat it up over medium heat with some olive oil in it.
- Once hot, add finely chopped onions to it and stir continuously until they turn translucent.
- Add minced garlic cloves to the pot, stir for a few minutes allowing for their fragrance to go through the mix.
- Toss in the canned tomatoes, breaking them down into small pieces using either your hands or spatula.
- Season up the mixture with some freshly ground black pepper and sea salt, then toss in some chopped fresh flat leaf parsley leaves.
Adding the flavors
- Time to add in the roasted eggplants together with the canned chickpeas while stirring gently.
- Drizzle about 2 tablespoons of pomegranate molasses over the mix and stir gently; they give this dish its tartness which is unique to Lebanese cuisine.
- Allow your stew to simmer for approximately 20 minutes or until flavors meld.
- You can adjust seasoning per your liking – add extra salt or black pepper if needed.
Serving suggestion
Serve this Maghmour delicious stew over steamed white rice or accompany it with some toasted pita wedges.
We hope you will find this vegan recipe delightful and enjoyable!
Substitutions and Variations
One of the best aspects of Maghmour is how versatile it is when it comes to substitutions and variations. Here are a few suggestions to spice things up and make the dish your own.
First, you can substitute the eggplants with other vegetables, like zucchini or bell peppers. This will give the dish a different flavor and texture, but it will still be just as delicious.
Second, if you want to add some protein to your Maghmour, you can use different types of beans instead of chickpeas. Cannellini beans or black beans work particularly well.
Third, you can play around with the spices in this dish to make it more or less spicy depending on your preference. If you like heat, add some cayenne pepper or red pepper flakes. For a milder flavor, reduce the amount of paprika and cumin.
Fourth, for a sweeter taste, try adding raisins or dates to the stew. The fruit will balance out the flavors and add a delicious depth to the dish.
Finally, if you want to make this dish lower in carbs, substitute cooked cauliflower rice for regular rice or serve it with pita bread instead.
In conclusion, Maghmour is a versatile dish that allows for many substitutions and variations. Whether you want to add protein or increase the heat level, these options will help you create a unique and delicious version of this popular Lebanese dish.
Serving and Pairing
Once you’ve made Maghmour, you’ll want to serve it with a side of warm pita bread or freshly baked baguette to soak up all the delicious tomato sauce. You could also enjoy it with a simple green salad dressed with some lemon juice, extra virgin olive oil, and sea salt.
This vegan dish is so full of flavor that it holds its own as a main course, but it would also make a great addition to any mezze-style spread. Serve it alongside some hummus, baba ghanoush, and tabbouleh for a complete Middle Eastern feast.
If you’re feeling extra fancy, drizzle some pomegranate molasses over the top for a sweet and tangy finish. This complements the dish’s savory flavors perfectly and adds an extra dimension of deliciousness.
For non-vegans who enjoy pairing wine with their meal, a light red wine such as Pinot Noir or Chianti would go well with this dish. If red wine isn’t your thing, a crisp white wine or rosé would be a great pairing too.
Overall, Maghmour (Lebanese Style Moussaka) is a versatile dish that can be enjoyed on its own or paired with various sides and drinks depending on your taste preferences.
Make-Ahead, Storing and Reheating
Preparing maghmour in advance can be an excellent time saver, especially for busy weeknights or when having guests over. This vegan dish is very versatile and can be made ahead of time and stored in the refrigerator or freezer for later consumption.
To make maghmour ahead of time, follow the recipe instructions up to the point where it needs to be baked in the oven. Instead of doing that, let the dish cool down, then cover it tightly with plastic wrap and keep it in the refrigerator for up to 3-4 days.
When you are ready to serve, preheat your oven at 375°F, let the maghmour sit on your countertop for an hour to reach room temperature, then bake it uncovered for 20-25 minutes until it’s heated through and bubbling.
If you have leftovers that you want to store, transfer them into an airtight container and keep it in the refrigerator for up to 3 days or the freezer for up to 2 months. To reheat leftovers, remove them from the fridge or freezer and let them sit on your counter until they reach room temperature. Then simply pop them in your microwave or warm them up on your stovetop until they are heated through.
Please note that reheating maghmour might dry it out a bit; therefore, I suggest adding some extra tomato sauce and olive oil before reheating it to boost the moisture levels. Additionally, drizzling some fresh lemon juice over the top right before serving will also help elevate its flavors.
Tips for Perfect Results
Now that you have all the recipe ingredients for your vegan Lebanese style moussaka (also known as maghmour), it’s time to share with you some tips to achieve perfect results every time you prepare this delicious vegan dish.
First, let’s talk about the eggplants. It is important to choose firm and shiny eggplants with no soft spots or bruises. They should also be uniform in size, so they cook evenly. To make sure your eggplant doesn’t soak up too much oil, sprinkle them with sea salt and let them sit for about 20 minutes before cooking.
When roasting the eggplants, make sure they are cooked through and nicely browned on the outside. This will give them that delicious smoky flavor that is essential in maghmour. If you don’t have a grill or a gas stove, you can roast them in the oven at 400°F (200°C).
Another key ingredient in this vegan recipe is canned tomatoes. Make sure to use high-quality canned tomatoes for full flavor. If you can, go for San Marzano tomatoes, which are naturally sweet and less acidic than other varieties.
To enhance the taste of your maghmour, add some pomegranate molasses. It gives a hint of sweetness and acidity to the stew and balances out the earthiness of the chickpeas and eggplants. You can find it in Middle Eastern grocery stores or even online.
Lastly, don’t be afraid to adjust the seasoning to your liking. Taste the maghmour as it cooks and add more salt or pepper if needed. Garnish with fresh chopped flat leaf parsley for a pop of green color and extra flavor.
In summary, selecting fresh ingredients, properly cooking the eggplants, using high-quality canned tomatoes, adding pomegranate molasses and adjusting seasoning to taste are all key factors in achieving perfect results for your vegan Lebanese style moussaka (maghmour).
Bottom Line
In conclusion, Maghmour, also known as Lebanese Style Moussaka, is a delicious vegan dish that is packed with flavor and nutrients. This stew is perfect for those following a vegan or vegetarian diet, as well as anyone who enjoys Middle Eastern cuisine. The recipe ingredients are simple and easy to find, and the instructions are straightforward.
By making small adjustments, you can easily personalize this recipe to fit your taste buds. You can substitute the eggplants with zucchini, add more garlic or onions if you like, or even add some ground beef or lamb like the traditional Greek Moussaka. The possibilities are endless!
I encourage you to give this Maghmour Lebanese Style Moussaka Vegan recipe a try – I promise you won’t be disappointed! Not only is it a healthy and satisfying meal that everyone can enjoy, but it’s also an excellent way to explore and appreciate new flavors and cultures.
So get out your cutting boards, sharpen your knives, and let’s create some magic in the kitchen with this delicious Maghmour Vegan Stew recipe! Don’t forget to share it with your friends and family too – everyone deserves a taste of Lebanese goodness.
Maghmour (Lebanese Style Moussaka, Vegan) Recipe
Ingredients
- 6 small eggplants (slender Japenese-style) or 3 larger eggplants, halved
- 2 onions, diced
- 2 garlic cloves, minced
- 1 1/2 cups cooked chickpeas
- 4 cups good quality canned tomatoes
- extra virgin olive oil
- sea salt
- fresh ground black pepper
- chopped flat leaf parsley, for serving
Instructions
- Trim the tops and bottoms of the eggplant.
- Peel the eggplants in alternating strips, leaving strips of the dark skin.
- Choose a large wide skillet, a 9 inch cast iron or ceramic pan is great.
- Heat a generous amount of extra virgin olive oil in the skillet.
- Add the eggplants and cook over medium heat until browned in spots, but not cooked through.
- Work in batches if necessary.
- Remove to a paper towel to drain.
- Take 2 of the eggplants (or eggplant halves) and dice.
- Add more extra virgin olive oil to the skillet, there should be about a 1/4 cup of extra virgin olive oil in the skillet. Add the onion and garlic and chickpeas and saute until softened.
- Add the tomatoes, season with sea salt and freshly ground black pepper.
- 5. Stir in the diced eggplant. Nestle the 4 whole eggplants in the skillet and cover with a tight fitting lid. Cook for 25 minutes, flipping the eggplants once halfway through.
- 6. Test the eggplants for doneness, and add more liquid if the tomatoes get dry. The dish is done when the eggplant is tender. Sprinkle with chopped flat leaf parsley before serving.
- Enjoy.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.