“Mediterranean Delight: Mouthwatering Vegan Lebanese Mezze Platter”
Discover this flavorful vegan mezze platter recipe that brings the taste of Lebanon to your kitchen with a variety of delicious and aromatic dishes. Enjoy a mouthwatering Mediterranean feast while keeping it plant-based!
Allergens
N/A (depending on specific ingredient choices)
Ingredients
- Roasted Eggplant Dip (Baba Ghanoush)
- Lebanese Tahini Dip
- Homemade Pita Bread
- Stuffed Cabbage Rolls with Walnuts and Quinoa
- Chickpea Salad with Lemon
- Tahini Dressing
- Marinated Olives and Feta (Vegan Substitute)
Instructions
- a. Begin by preparing the Roasted Eggplant Dip, blending roasted eggplant with garlic, lemon juice, and tahini until smooth and creamy. b. Next, create the Lebanese Tahini Dip by whisking together tahini, garlic, lemon juice, and water until creamy. c. Prepare the Stuffed Cabbage Rolls by combining cooked quinoa, chopped walnuts, onions, and spices with cabbage leaves and rolling them into tightly packed rolls. d. Mix together chickpeas, red bell pepper, cucumber, parsley, and lemon tahini dressing for the Chickpea Salad. e. Marinate olives in a mixture of olive oil, lemon juice, garlic, and your choice of herbs for at least an hour to enhance their flavors. For a vegan feta substitute, use store bought or make your own with ingredients like tofu or nuts. f. Finally, warm the homemade pita bread in the oven until lightly crispy and slightly puffed up.
Chef’s Insight
The combination of textures and flavors in this mezze platter creates a truly sensory experience that highlights the best of Lebanese cuisine.
Notes
Serve with additional lemon wedges for squeezing over the dips and salad.