Artichoke bottoms filled with a meat stuffing is a common dish throughout many countries in the Middle East, from Lebanon to Egypt, to Morocco. In my vegan version, I used crumbled veggie burgers to stand in for the meat. But the recipe is very flexible and you could use TVP or burger crumbles or even cooked lentils.
The brand of veggie burgers I use are made by Teva Deli. It doesn’t matter which flavor. These burgers are made from beans and grains and I love them. Package looks like this:
You may use whatever veggie burgers you like, or any of the substitutions listed above. I also used a Yemenite spice mix called Hawaij. If you live in Israel, make sure you use hawaij for SOUP, not hawaij for coffee, which is a different thing entirely! If you don’t have hawaij where you live, you may substitute cumin. Also, I used canned artichoke bottoms, but you can always use frozen. Finally, I did not have pine nuts but really thought they were needed in this dish so I added them to the recipe. Toast them lightly in the toaster before using. Keep your eyes on them as they burn quickly and cost a pretty penny.
In case you missed yesterday’s post, I did a round-up of Rosh HaShanah recipes from all over the internet. Holiday begins in T minus 2…
- 2 veggie burgers, thawed
- 1 onion, chopped finely
- 2 cloves of garlic, minced
- 1 Tbsp olive oil (can water saute if you prefer)
- 1/2 hot pepper (adjust to your desired level of heat or omit entirely)
- 3 Tbsp pine nuts, lightly toasted
- 1/3 cup tomato sauce
- about 1/2 cup water
- 1 tsp Hawaij for marak (or cumin)
- salt and pepper to taste
- 12 artichoke bottoms (this is 3- 390g cans in Israel) if you use frozen, thaw them first
- Breadcrumbs for topping (optional)
- Preheat oven to 180C.
- Saute onion, garlic and hot pepper in oil for a few minutes until soft.
- Crumble veggie burger into pan and saute until all is mixed.
- Add hawaij (or cumin), toasted pine nuts, tomato sauce and just enough water to give it the consistency of a thick bolognese sauce.
- Simmer for 5 minutes.
- Spread the artichoke bottoms on a pan.
- Fill with filling, heaping it on.
- Sprinkle with breadcrumbs if desired.
- Bake 20 minutes.