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Plant-Based Persian

Plant-Based Persian

Vegan Persian and Family Favorite Recipes

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Tag: Kid-Approved Recipes

Vegan White Bean, Green Chili

December 18, 2021May 28, 2022 ~ Plant-Based Persian

I have not blogged very much lately. Life's stresses and exhaustion has drained my creative energy, but when my kids jumped up and down when I made this green chili last week for dinner, I knew I had to share the recipe. This recipe is adapted from my very first vegan cookbook that I got … Continue reading Vegan White Bean, Green Chili

Easy Peas’y Pesto Pasta

Vegan Pesto
September 21, 2021May 28, 2022 ~ Plant-Based Persian

I never enjoyed cooking very much until I became a vegan! It became much more exciting to try to veganize recipes and to show people how delicious vegan food can be. It is especially rewarding to cook for my children and raise them vegan. Contrary to popular opinion, you don't need milk and meat to … Continue reading Easy Peas’y Pesto Pasta

Daisy Biscuits

Vegan Biscuits
June 5, 2021May 28, 2022 ~ Plant-Based Persian

I often feel nostalgic for my childhood. The simpleness of life. Great cartoons, toys, clothes, music, and movies from the 1980s that I enjoy sharing with my children now. I remember a cookbook that I had as a child that I LOVED. I never actually cooked anything in it other than the Tic Tac Toe … Continue reading Daisy Biscuits

Teaspoon Pancakes

May 27, 2021May 28, 2022 ~ Plant-Based Persian ~ 1 Comment

Pancakes with berries and whipped cream, its my kids' breakfast dream. A friend once asked me what I eat for breakfast as a vegan. I said anything you eat for breakfast, I can eat vegan. I love this teaspoon pancake recipe because it makes the perfect bite-sized pancakes for my kids. No cutting up my … Continue reading Teaspoon Pancakes

Pineapple Upside-Down Cake

Vegan pineapple cake
April 16, 2021May 28, 2022 ~ Plant-Based Persian

Anybody else need an island vacation? Until then, this cake is a little slice of paradise. This recipe is inspired by one of my kids’ favorite books - Eight Animales. I first tried this vegan recipe a month ago, and I have made it three (3) times since! It is delicious and perfect for dessert, … Continue reading Pineapple Upside-Down Cake

Easy Rajma Masala

Vegan Rajma
March 4, 2021May 28, 2022 ~ Plant-Based Persian

Rajma is the name for red kidney beans in Hindi. Rajma masala is a protein rich, kidney bean curry, traditionally made vegetarian if not vegan (depending on whether dairy or ghee is used). I got this rajma recipe from my law school friend 8 years ago when I first became vegan. She is a great … Continue reading Easy Rajma Masala

Aloo Gobi (Potatoes and Cauliflower)

Aloo Gobi Recipe
December 10, 2020May 28, 2022 ~ Plant-Based Persian

I love Indian food. I was recently talking to someone who said that she is open to eating plant-based but does not know what to cook. I was a bit surprised considering she is Indian! Whether making home-made Indian food, heating a ready-made Indian dish (Saffron Road is my favorite brand) or ordering from your … Continue reading Aloo Gobi (Potatoes and Cauliflower)

Holiday Chick’n Pot Pie

Vegan pot pie
November 19, 2020May 28, 2022 ~ Plant-Based Persian ~ 1 Comment

Who doesn’t love a pot pie? Marie Calendar’s frozen Chicken Pot Pies were my favorite in college. I remember eating them for lunch and dinner while studying for final exams and the Law School Admissions Test. Thankfully, I have a delicious, plant-based chick’n pot pie recipe that is easy and perfect for the holiday season. … Continue reading Holiday Chick’n Pot Pie

Cinnamon Roll Scones

October 27, 2020June 11, 2022 ~ Plant-Based Persian

My 6 year-old daughter Layli loves to cook. Every Friday afternoon, we cook together. She is already planning to take over the blog and started to write recipes for us to share. 🙂 We enjoy making kale chips, cookies, lemonade, vegan Rice Krispies, and veganizing some of my own childhood recipes. These cinnamon rolls are … Continue reading Cinnamon Roll Scones

Plant-Based Carrot Cake

Vegan carrot cake with cream cheese frosting
October 7, 2020May 28, 2022 ~ Plant-Based Persian

This carrot cake recipe has a special place in my heart. It is the first vegan cake I ever baked. It was 8 years ago, and I had never even heard of flax seeds let alone used them as an egg replacer in baking. One of my first vegan friends (whom I met at a … Continue reading Plant-Based Carrot Cake

Challah-Inspired, Homemade Bread

September 23, 2020May 28, 2022 ~ Plant-Based Persian

A challah-inspired, homemade bread perfect for a season filled with delicious stews and comfort foods. Happy Fall, y'all. Challah bread has a distinctive braid, which symbolizes the coming together of family and friends. It is a bread of celebration in Jewish tradition. I love the slightly-sweet flavor, the golden crust, and the symbolism. A perfect … Continue reading Challah-Inspired, Homemade Bread

Veggie Thai Red Curry

August 13, 2020May 13, 2022 ~ Plant-Based Persian

Last week, my kids and I made a gratitude list. We have been reading the book "30 Days to a Better World Starting with Me." One of the days was to make a gratitude list because gratitude brings happiness, and happy people try to make others happy. When I asked my 3 year old son … Continue reading Veggie Thai Red Curry

Indian-Persian Tofu Daal Aloo Mattar

August 5, 2020May 28, 2022 ~ Plant-Based Persian ~ 3 Comments

My mom created this recipe after tasting one of the frozen meals I would buy to eat during lunch at work. 🙂 This recipe, of course, is a better, fresher, healthier version and is now one of my favorite dishes. When my mom cooks for my family, I often ask her to make this dish. … Continue reading Indian-Persian Tofu Daal Aloo Mattar

Mini Apple Cinnamon Muffins

July 22, 2020May 28, 2022 ~ Plant-Based Persian

My six year old daughter loves to cook. Since I can remember, she has always asked to help in the kitchen. This past school year, before the pandemic, she was enrolled in an after school cooking club. While I knew all the dishes she would prepare would be vegetarian, I was pleasantly surprised when the … Continue reading Mini Apple Cinnamon Muffins

Egg-free Frittata

Vegan frittata
July 22, 2020June 18, 2022 ~ Plant-Based Persian ~ 2 Comments

We are sharing another recipe using the awesome egg-replacer "Just Egg." It has been so exciting recreating our favorite foods egg-free. Removing egg from our household was very hard not because we loved eating eggs, but because I did not know how to replace the eggs in our breakfast or some of our favorite Persian … Continue reading Egg-free Frittata

Easy, One-Pot Mac & Cheese

July 15, 2020May 28, 2022 ~ Plant-Based Persian

I am SO excited to finally have a plant-based Mac & Cheese that my kids will eat. Honestly, box Mac & Cheese was the only dairy product we still had in our home because my kids loved it soooo much. Being home over the last four (4) months, however, I have been able to try … Continue reading Easy, One-Pot Mac & Cheese

Indian-Persian Fusion – Vegetable Biryani

Vegetable Biryani
July 10, 2020May 28, 2022 ~ Plant-Based Persian ~ 5 Comments

An Indian-Persian fusion Vegetable Biryani at the request of my Indian-Persian fusion family-in-law. 🙂 It makes us so excited when people have tried our plant-based food and loved it as much as we do! Biryani is a mixed rice dish from India (not a Persian dish), but my mom lived in India for nine (9) … Continue reading Indian-Persian Fusion – Vegetable Biryani

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350 sculptures representing the first group of Africans taken from their homeland and sold into chattel slavery in 1619. Khoresh-e-Karafs - a Persian celery and herb stew eaten over Basmati rice. Nowruz means “New Day” in Persian and originated in the Zoroastrian religion. It marks the start of spring (vernal equinox) and the Persian New Year. Nowruz is an over 3,000-years-old festival. It is celebrated in Iran, Afghanistan, Uzbekistan and other parts of Central Asia. Spring is almost here! Time to grill (vegan) kabob and make Mast-o-Musir! The Iranian American in me also loves this with potato chips! A green drink your kids will drink. This recipe is nutrient packed with spinach, tahini, flaxseed, and  soy milk! And it tastes like Israeli Halva in a cup! 🙌🏼 Veganized a quote I read on empathy in Psychology Today because, why not? Persian Haleem is a meat and wheat porridge. Our vegan version uses oyster mushrooms instead of the traditional turkey or lamb. Recipe link in Bio! “Where there is love, nothing is too much trouble and there is always time.” - Abdul-Baha Gelatin-Free Valentines Treats.
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