Vegan Maqluba

Elevate your plant-based cooking with this stunning Vegan Maqluba, a vibrant twist on the traditional Middle Eastern dish. Layered with roasted eggplant, zucchini, potatoes, cauliflower, and perfectly spiced rice, this "upside-down" delicacy is as visually impressive as it is flavorful. Infused with warm spices like cumin, cinnamon, and turmeric, and simmered in vegetable broth, each bite bursts with aromatic goodness. Topped with fresh parsley and crunchy toasted nuts, this vegan-friendly showstopper is ideal for family dinners or special gatherings. Best of all, it’s naturally gluten-free and can be customized with seasonal vegetables. Embrace the art of layering, flipping, and feasting on this irresistible Vegan Maqluba!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 large eggplant
• 2 medium zucchini
• 2 medium potatoes
• 1 small cauliflower
• 2 large tomato
• 2 cups long-grain rice
• 3 cups vegetable broth
• 1 large onion
• 3 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 4 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 0.25 cup fresh parsley
• 0.25 cup pine nuts or slivered almonds

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse the rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes.

Step 3

Cut the eggplant, zucchini, and potatoes into 1/2-inch rounds. Break the cauliflower into bite-sized florets.

Step 4

Place the eggplant, zucchini, potatoes, and cauliflower on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.

Step 5

Roast the vegetables in the preheated oven for 25-30 minutes, turning halfway through until they are golden and tender.

Step 6

While the vegetables are roasting, dice the onion and chop the garlic finely.

Step 7

In a large pot over medium heat, add the remaining 2 tablespoons of olive oil. Add the onion and cook until soft and translucent, about 5 minutes.

Step 8

Add the garlic, cumin, allspice, turmeric, and cinnamon to the pot. Sauté for another 1-2 minutes until fragrant.

Step 9

Drain the soaked rice and add it to the pot, stirring well to coat the rice with the onion and spices.

Step 10

Spread the roasted vegetables over the rice in the pot. Slice the tomatoes into rings and arrange them on top.

Step 11

Slowly pour the vegetable broth over the vegetables and rice, ensuring everything is evenly distributed. Season with the remaining teaspoon of salt and 1/2 teaspoon of black pepper.

Step 12

Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 30-35 minutes until the rice is cooked and the liquid is absorbed.

Step 13

Once cooking is complete, remove from heat and let the pot rest, covered, for 10 minutes.

Step 14

To serve, carefully invert the pot onto a large serving platter. Gently shake to release the dish, revealing the beautifully layered Maqluba.

Step 15

Garnish with chopped fresh parsley and toasted pine nuts or slivered almonds before serving. Enjoy your delicious Vegan Maqluba!

Nutrition Facts

Serving size	(3488.3g)

Amount per serving	% Daily Value*
Calories	2511.4

Total Fat 88.3g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 8.6g
Cholesterol 0mg	0%
Sodium 14888.9mg	0%
Total Carbohydrate 388.9g	0%
Dietary Fiber 57.7g	0%
Total Sugars 112.1g
Protein 61.7g	0%

Vitamin D 0IU	0%
Calcium 569.5mg	0%
Iron 24.7mg	0%
Potassium 8207.4mg	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: 30.6%

Protein: 9.5%

Carbs: 59.9%