Vegan Maqlooba

This elaborate dish “Vegan Maqlooba” is served with a variety of veggies on top of upside-down rice. Both vegetarians and vegans can eat it. Moreover, it is naturally gluten-free.

5 from 2 votes

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Course: Entrée, Lunch, Main Course

Cuisine: Middle Eastern

Keyword: Vegan Maqlooba

Prep Time: 10

Cook Time: 10

Servings: servings

Calories: 260kcal

Ingredients

2 cups long grain brown rice washed and drained
3 tablespoons olive oil
1 cup potato peel and cut into circles, 1/2 inch thickness
1 cup eggplant peeled and sliced into 1/2 inch thickness
1 cup cauliflower florets
1 large onion cut into slices
1 large bell pepper cut into slices
3 tablespoons tomato paste
1 teaspoon turmeric
1 teaspoon curry powder
1/2 teaspoon chili powder (optional)
1/2 teaspoon Cayenne pepper
1 1/2 teaspoons salt or season to taste
3 1/2 cups water

Instructions

Heat oil in a large saucepan with a lid over medium-high, add eggplant slices, and saute until golden brown. Transfer to a plate and remove excess oil with a paper towel.
Saute, potato slices, cauliflower florets, onion, and bell pepper.
Add tomato paste, turmeric, curry powder, chili, cayenne pepper, and salt. Cook until fragrant, about one minute. Add 1/2 cup water to deglaze the saucepan.
Layer eggplant, potato slices, cauliflower, onion, and bell pepper on top.
Add the rice and press down firmly over the vegetables.
Add remaining water and bring to a boil. Cover the saucepan and reduce the heat on low flame and cook for 50 minutes or until the rice is tender.
.Remove from heat and keep covered for about 10 minutes.
Fluff with a fork, stir in cilantro leaves and a squeeze of lime juice.
To serve, invert a large platter with raised edges and place it on top of the saucepan. With the use of both hands, flip the saucepan over. Slowly remove the saucepan and release the rice with the veggies on top.

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