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Vegetarian Lebanese Stew

Vegetarian Lebanese Stew is a hearty and delicious dish that is flavored with Baharat spice blend. Serve with simple vermicelli laced rice pilaf for a delicious meal.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Main Course, Main Dish
Cuisine: lebanese
Servings: 4 Servings


Baharat Spice Blend:

  • ½ tsp Ground Allspice
  • ¼ tsp Ground Pepper
  • ¼ tsp Ground Cumin
  • ¼ tsp Ground Coriander
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg

For Bazella | Vegetarian Lebanese Stew:

  • 2 tsp Olive Oil
  • 2 tsp Butter
  • 1 Medium Onion, finely chopped
  • 3 Garlic cloves, finely minced
  • 2 Medium Carrot, peeled and diced
  • 1 cup Soy Granules/ Meatless Beef etc. See Notes for more options
  • 2 tbsp Tomato Paste
  • 1½~2 cups Veggie Broth or Water
  • 1 cup Green Peas, thawed if frozen

Lebanese Rice Pilaf with Vermicelli:

  • 2 tsp Olive Oil
  • 1 tsp Butter
  • 1 cup Long grain Rice, rinsed and drained
  • ½ cup Vermicelli, broken (or thin spaghetti or angel hair pasta)
  • cups Water
  • To taste Salt


Make Baharat Spice blend:

  • Combine all the ingredients for the Baharat spices in a small bowl and mix well.

Make the Stew:

  • If using soy granules/ TVP, then they need to be rehydrated. Add 2cups of hot water to soy granules and set aside for 10~15 minutes. Drain and squeeze the excess water and keep aside.
  • Heat olive oil and butter in a pan. Add onions, garlic and carrots to the pan and saute till onions are lightly browned around edges.
  • Add the baharat spice mix and mix well to combine.
  • Next add the drained soy granules or your choice of plant based protein and saute till lightly browned, about 4~6 minutes.
  • Stir in tomato paste, salt and veggie stock (or water). Bring the mixture to a boil. Lower the heat and simmer for 8~10 minutes for all the flavors to mingle.
  • Finally stir in the green peas and simmer for 2~3 minutes to heat them through. Serve hot with rice.

Make Rice Pilaf with Vermicelli:

  • Heat olive oil & butter in a heavy bottomed saucepan. Add the broken vermicelli and cook till it turns golden, about 3~4 minutes.
  • Next stir in the rice, water and salt. Bring the mixture to a boil, lower the heat, cover and simmer for 15~18 minutes or until all the water is absorbed and the rice & vermicelli are cooked through. Let sit for 5 minutes before digging in.


My favorite plant based substitutes to use in this recipe:
  • Soy Granules aka TVP (Textured Vegetable Protein) - usually found in bulk bins in health food stores.
  • Meatless Ground beef - I have used Gardein, Morning star (veggie crumbles), Yves brands and like them all.
  • Impossible beef/ Beyond Meat etc. - are the newest plant based meats in the market now.
  • Chickpeas or White beans (cannelini or navy beans) coarsely mashed.
  • Cauliflower rice - process cauliflower florets until nice and fine.
  • Bulgur wheat - adds hearty texture to the dish.


Calories: 400kcal
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