Vegan Baked Kibbeh Recipe: Meat Free Lebanese Classic
We may earn a small commission from companies mentioned in this post, at no extra cost to you. We only recommend products we know & love.
As a half Lebanese woman, I grew up eating a lot of traditional Middle Eastern food. Lebanese Baked Kibbeh was always one of my favourite recipes. However, when I made the decision to go vegan many years ago, I found myself missing some of the dishes from my childhood. Although vegan mince meat was not readily available when I first went vegan, there are now an abundance of options to choose from. I don’t use mock meats in my everyday cooking, as I prefer whole food plant based options, but for special occasions, like Christmas, this Vegan Lebanese Baked Kibbeh Recipe is now my go to!
I set out to create a vegan version of the dish that would still capture the essence of its authentic flavours. After some experimentation, I am finally happy with this delicious vegan Lebanese baked kibbeh recipe that I’m excited to share with you. Although it’s not hugely different from the lamb based recipe, it needs more herbs and spices to add flavour.
It’s a dish that satisfies the taste buds, whilst aligning with ethical food choices. So, whether you’re vegan or not, I invite you to give this recipe a try and indulge in a delicious plant-based take on traditional Lebanese cuisine.
Ingredients for Vegan Lebanese Baked Kibbeh
1 x Kilogram of faux mince meat (I prefer Beyond Meat’s “Beyond Mince” or Impossible’s “Beef Made from Plants” as pictured above)
1 x Red Capsicum (remove the seeds)
1 x Large Brown Onion (Peeled)
2 x Chilli (optional – I use either birds eye x 2, habanero x 2 or bishops crown x 6, as I grow these varieties in my garden. Add chilli as per your own heat tolerance and preference and if you have no fresh chilli, dried will also work)
2 x Tablespoons Oregano (fresh or dried is fine)
1 x Tablespoon Paprika
2 x Teaspoons Cinnamon
2 x Teaspoons Salt
1/4 Teaspoon Black Pepper
1/2 Cup Olive Oil
2/3 Cup Crushed Wheat (Bulgur)
1/3 Cup Toasted Pine Nuts (Toast them on the stove top in a frying pan with a light coating of olive oil)
1/2 Tablespoon Mixed Spice
Method for Making Lebanese Baked Vegan Kibbeh
- Place the crushed wheat in water and leave it to soak.
- Using a food processor, mix together the mince, oregano, onion, capsicum, chilli, paprika, cinnamon, salt, pepper and 1/4 cup of oil. (If you don’t have a food processor – simply chop everything up as finely as you can and mix together – if using hot chilli, I recommend using gloves!).
- Set aside approximately 1 x Cup of the mixture into a small pot, and cook it with a tablespoon of the olive oil and the mixed spice. It should look like cooked mince meat texture, don’t let it clump together.
- Take cooked mince off the heat and add the toasted pine nuts. Set aside.
- Drain the crushed wheat and squeeze as much liquid out of it as possible, then add it to the main raw processed mince mixture and using your hands or a spoon, mix it very well.
- Grease a standard size baking dish with some olive oil.
- Spread half the mince mixture evenly in the base of the baking dish, use olive oil to get an even surface.
- Add the cooked mince and pine nut mixture evenly across the base layer of raw mixture.
- Finally, use the remaining raw mixture to layer on top, and use the remaining olive oil to ensure it is evenly spread with a smooth surface.
- Cut the kibbeh diagonally into pieces as pictured
- Bake covered (with baking dish lid or alfoil) for 50 minutes on 200°C, remove cover and bake for a further 10 minutes.
Sharing Recipes
If you try making this recipe, I’d love to hear from you. Leave a comment or send me an email.
Also, if you have your own favourite vegan recipe, point us to it in the comments below!
You can view my other recipes here.
📌 Pin for Later ⤵