Recipe: Tabouleh – Raw Vegan Style

raw vegan tabouleh rohtopia

Originally, Tabbūle is a Levantine Arabic word and means “little spicy.  It is usually made with couscous, but you can also use sprouted quinoa like I do in this recipe.

Ingredients for raw vegan Tabouleh:

2 tomatoes

2 stalks of celery

1 cup parsley or mint

1/2 capsicum of any color

1/2 Lebanese cucumber (or 1/3 of a regular cucumber)

1/2 red onion, peeled

1/2 jalapeno chili / to taste

1 clove of garlic

1/2 lemon, juiced

1 TBSP olive oil OR hemp oil OR flax seed oil

1/2 TBSP liquid sweetener (agave, coconut, maple or honey)

1 generous pinch of sea salt

 

1 C quinoa, soaked + sprouted * OR 1/2 head cauliflower, chopped to rice size crumbs

 

How to make raw vegan Tabouleh:

Dice all the vegetables.

Finely chop the onion and chili

Mince the parsley and garlic.

Combine everything in a bowl.

Add lemon juice and oil.

Season with sea salt and sweetener.

Toss the mixture together with quinoa or cauliflower.

Refrigerate until serving.

* Soak quinoa for 2 hours, rinse in a colander and leave it in there to sprout or place it in a sprouting jar.

Rinse every few hours or at least twice a day.

The quinoa will sprout after 24 hours, but you can continue the process for another day for softer consistency.

Notes:

C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!

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