Vegan fatteh – with textured vegetable protein (TVP)

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TVP is one of my favourite vegan protein sources. Some reasons for this are that it is super high in protein (almost 50%), you can use it in many dishes, and it’s cheap!

You can even use it in breakfasts as it has no taste. Blend it into your smoothies for some extra proteins πŸ’ͺ. Almost endless options with this amazing soy product.

In this recipe I used bulgur, but if you are gluten intolerant feel free to substitute that with quinoa.

That being said, let’s get into the recipe!

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Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Total Time 1 hr Servings: 1 Best Season: Suitable throughout the year


The fatteh πŸ”₯, soy chunk are amazing! Amazing Lebanese dish served along with a bulgur salad and tahini sauce 🀀.


The Fatteh

Tahini sauce

Tabouleh salad πŸ₯—


The Fatteh

  1. Soak the TVP

    Soak the soy chunks in boiling water for at least 10 minutes.

  2. Fry onion, garlic and spices

    In a frying pan add some oil, add the onion and garlic.

    Let caramelize, add cumin and cinnamon after a few minutes.

  3. Add the eggplant and remaining ingredients

    Let cook for 20 minutes with the lid on. Add a bit of water if the eggplant gets sticky.

Tahini sauce

  1. Combine everything and mix

    It's as simple as that. Delicious sauces don't always have to be complicated πŸ™Œ.

Tabouleh salad πŸ₯—

  1. Boil the bulgur

    Once boiled spread onto a plate to let it cool down.

  2. Combine all the ingredients

    1. Add the pealed pomegranate to a salad bowl.
    2. Add the chopped mint, parsley and cilantro.
    3. Mix it all together, add some olive oil, salt and lemon πŸ‹ juice.


The fatteh is a perfect freezer recipe!

Keywords: Soy chunk, Garlic cloves, Eggplant, Onion, Cumin seed, Bulgur, Cilantro, Fresh mint leaves, Vegetable broth, Pomegranate, Tahini, Lemon, Coconut oil, Parsley

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