Vegan Kafta Bel Jebneh

Vegan Kafta bel Jebneh is a delicious Middle Eastern recipe that all the family members, vegan or not would love.

Preparation time: 1 hour

Difficulty: Medium

Extra Tips

Instead of Ada’s Vegan Mozzarella, you can use Ada’s Vegan Cheddar or even Ada’s Vegan Brie!
All three products can be grated once frozen and would melt perfectly and each would give a different specific taste variation!

Of course, you can also mix the three products if you’re aiming for a mixture of tastes.

Ingredients

– 200g Ada’s Vegan Mozzarella
– 2 flax eggs (2 tbsps of flax seeds + 6tbsps of water)
– 1 cup dried lentils
– 200g mushrooms
– 1/2 cup old-fashioned oats
– 1/2 cup flat-leaf parsley leaves
– 1 small diced onion
– 1 tsp dried oregano
– 1/2 tsp dried rosemary
– Kafta spices
– 2 cups of vegetable stock
– Salt and pepper to taste
– Olive Oil

Recipe

1- Put Ada’s Vegan Mozzarella in the Freezer for one to two hours before starting your meal.

2- Boil the lentils in vegetable stock.

3- Drain Lentils from water.

4- Put all ingredients in the food processor and blend.

5- Grease the baking pan with olive oil.

6- Pour half the Vegan Kafta portion and flatten it with a spatula.

7- Remove Ada’s Vegan Mozzarella from freezer and grate it on top of the Flattened Kafta layer.

8- Pour the other half of the Vegan Kafta on top of the grated Mozzarella and flatten it.

9- Bake for 35-40 minutes, until edges are nicely browned.

Extra Tips

Instead of Ada’s Vegan Mozzarella, you can use Ada’s Vegan Cheddar or even Ada’s Vegan Brie!
All three products can be grated once frozen and would melt perfectly and each would give a different specific taste variation!

 

Of course, you can also mix the three products if you’re aiming for a mixture of tastes.

 

Ada’s Products used

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