Vegan Mansaf

Experience the bold, comforting flavors of Vegan Mansaf, a plant-based twist on the traditional Jordanian dish. This hearty recipe swaps lamb for textured vegetable protein (TVP) or soy curls, creating a deliciously tender and protein-packed alternative. The rich, tangy sauce combines coconut yogurt, almond milk, and aromatic spices like turmeric, cumin, and coriander, delivering an authentic Middle Eastern flair. Served over a bed of fluffy basmati rice and toasted pita bread, then topped with golden pine nuts and fresh parsley, this vegan mansaf is as vibrant as it is satisfying. Perfect for a crowd-pleasing main course, it’s a feast for the senses and a celebration of plant-based culinary creativity.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups textured vegetable protein (TVP) or soy curls
• 4 cups vegetable broth
• 2 cups plain unsweetened coconut yogurt
• 1 cup almond or oat milk
• 3 tablespoons nutritional yeast
• 2 tablespoons all-purpose flour
• 2 tablespoons margarine
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup pine nuts
• 0.25 cup chopped fresh parsley
• 4 pieces pita bread
• 2 cups basmati rice
• 4 cups water

Directions

Step 1

In a large bowl, rehydrate the textured vegetable protein or soy curls by soaking them in 4 cups of vegetable broth for about 10 minutes, or until they are fully softened. Drain excess liquid if necessary.

Step 2

In a small saucepan, combine the coconut yogurt and almond or oat milk over medium heat. Stir in the nutritional yeast, turmeric, ground cumin, and ground coriander. Continuously stir for about 5 minutes until the mixture thickens. Season with salt and pepper, then set aside.

Step 3

In a skillet, melt the margarine over medium heat and add the flour. Stir constantly for about 1 minute to form a roux. Slowly whisk in the yogurt mixture until smooth. Simmer for another 5 minutes until slightly thickened. Set aside.

Step 4

Rinse the basmati rice with water until it runs clear. In a medium pot, bring rice and 4 cups of water to a boil. Reduce heat to low and cover the pot with a lid. Simmer for 15 minutes, or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

Step 5

Lightly toast the pine nuts in a small skillet over medium heat until golden brown. Be careful not to burn them.

Step 6

In a large skillet, add the soaked TVP or soy curls and cook over medium heat until they develop a slight golden color. Add half of the yogurt sauce and coat well. Cook for an additional 5 minutes.

Step 7

To serve, layer the bottom of a large serving platter with ripped pieces of pita bread. Spread cooked rice evenly over the bread.

Step 8

Pour the remaining yogurt sauce over the rice and distribute the TVP or soy curls on top.

Step 9

Sprinkle with toasted pine nuts and chopped fresh parsley.

Step 10

Serve Vegan Mansaf warm, allowing guests to scoop portions with extra pita bread if desired.

Nutrition Facts

Serving size	(3758.4g)

Amount per serving	% Daily Value*
Calories	3868.7

Total Fat 140.7g	0%
Saturated Fat 44.6g	0%
Polyunsaturated Fat 35.6g
Cholesterol 0.3mg	0%
Sodium 6079.3mg	0%
Total Carbohydrate 430.4g	0%
Dietary Fiber 108.4g	0%
Total Sugars 58.0g
Protein 251.3g	0%

Vitamin D 141.4IU	0%
Calcium 1612.6mg	0%
Iron 64.3mg	0%
Potassium 9809.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.7%

Protein: 25.2%

Carbs: 43.1%