The look of this Vegan Fatteh makes me salivate. A thick, velvety pillow of tahini yoghurt, delicious crumbles of spicy mince, all speckled with little pomegranate jewels and gorgeous golden nuts.
In case it isn’t immediately obvious, this particular recipe was inspired by a creation from the filth queen herself, Nigella Lawson. And blimey, would I be missing a trick if I didn’t try to pepper this blog post with as many innuendos as possible.
This Vegan Fatteh is the perfect share plate when entertaining – it will surely have your guests squealing with pleasure! I like to think of it as Middle Eastern Nachos. You’ve got a lovely crunchy bottom, a spicy mince mixture that gently tickles the back of your throat with a little heat, followed by a bulging pillow of tahini yoghurt. Deep pleasure awaits, dear reader!
Quick note, when you are cooking the pitta breads in the oven, keep a keen eye on them. They can get a little over-excited in the oven. Very quickly, you can end up with very burnt slices of pitta!
If you give this recipe a go, let me know how you get on in the comments below! Or you can just comment some innuendos of your own below… both are acceptable.
Looking for more like this? Try…
Vegan Kofte Kebabs
Spiced Cous Cous Salad with Roasted Cauliflower
Harissa Cauliflower Steaks with Moroccan Cous Cous
Moroccan Spiced Cauliflower Soup
Easy Vegan Fatteh
Ingredients
- 3 tbsp Olive Oil
- 6 Pitta Bread split in half + sliced in triangles
- 100 grams TVP
- 320 ml Vegetable Stock
- 1 tsp Marmite
- 400 gram Can of Chickpeas
- 1 Aubergine finely diced
- 1 Onion finely chopped
- 4 Garlic Cloves minced
- 1 tbsp Ground Cumin
- 1 tbsp Ground Coriander
- 2 tsp Ground All Spice
- 2 tsp Paprika
- 1 tsp Cayenne Pepper
- Salt + Pepper to season
Tahini Yoghurt
- 400 grams Soy Yoghurt
- 4 tbsp Tahini
- 1 Garlic Clove minced
- Juice of half a Lemon
To Serve
- 50 grams Pine Nuts lightly toasted
- Seeds from 1 Pomegranate
- Small handful of mint leaves finely sliced
Instructions
- Preheat oven to 200 degrees celsius.
- Combine the hot vegetable stock with marmite, then add to to the TVP to rehydrate. Set aside until ready to use.
- Lay chickpeas out on a baking sheet and drizzle over 1 tbsp of olive oil. Place in oven and cook for 15 minutes – or a little crispy.
- To cook the pita chips, lay the triangles out on a baking sheet. Drizzle with 1 tbsp of olive oil and sprinkle over a little salt. Place in oven and cook for 5 minutes or until desired crispiness.
- Heat 1 tbsp of the olive oil in a large pan over medium-high heat. Once hot, add onion and garlic, sauté until the onions are beginning to soften. Turn the heat down to medium-low and cook for a further 5 minutes until looking a little golden.
- Turn the heat back to medium-high and add the aubergine to the onions. Cook for 5 minutes, at this point the aubergine should be turning a little brown and softening.
- Add the spices to the onion and aubergine. Combine everything well and cook for 1-2 minutes until lovely and fragrant.
- To the spicy mix, add the rehydrated TVP. Mix well and cook for a further 10 minutes over medium heat to allow the flavours to come together nicely.
- Toss the chickpeas through the spicy mix and set aside until ready for serving.
- To make the Tahini Yoghurt, whisk together the yoghurt, tahini, lemon and minced garlic in a large bowl. It should be lovely and velvety when ready!
- To assemble, lay the pita chips out on a large serving tray. Spoon over the spicy mince mix, followed by the tahini yoghurt. Sprinkle over toasted pine nuts, pomegranate seeds and sliced mint.
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