This Vegan Abgoosht recipe offers a meatless version of the traditional Persian dish, using potatoes, legumes, and spices.
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Why You’ll Love Vegan Abgoosht
- Abgoosht translates into “meat water” in English. It is an easy one-pot Persian dish traditionally made with tender meat, potatoes, legumes, and spices.
- Our Vegan Abgoosht recipe s wonderful without the meat, and I have had people tell me they prefer this vegan version.
- I recently met a rancher who told me that cows are incredibly intelligent and social. They are vocal. They communicate. They can be sweet. They can be protective. I found it especially interesting that she named all the female cows (Indie, Victoria, Rosie) and the bull (Paulie), but not their babies. Because the babies are sold at auction. Because which animals we love and which we slaughter is arbitrary.
- So here is to enjoying Abgoosht without the goosht (meat). Similar to Beef Stew without the beef; because that meat was someone, not something.
Ingredients/Equipment Notes
To make this delicious Vegan Abgoosht, you will need the following ingredients (full measurements are in the recipe card below):
- Russet potatoes (washed, peeled, and roughly chopped)
- soft and ripe tomatoes (washed, stem removed, and roughly chopped)
- small onion diced
- garlic cloves minced
- dry black-eyed peas or chickpeas (soaked in water for 1-2 hours before cooking)
- turmeric
- pepper
- salt
- cooking oil
- Vegetable broth
How to Make the Best Vegan Abgoosht
- Add all ingredients to a medium pot, cover, and bring to a boil.
- Reduce heat to medium, and cook for 1.5 to 2 hours, stirring occasionally, until tender and blended. Keep an eye and add water/broth as needed.
- Remove any large tomato skins from the stew before serving.
How to Serve Vegan Abgoosht
This Vegan Abgoosht is delicious on its own, or served with Persian bread. See our recipe for Persian bread below:
Recipe Tips
- This recipe is simple, but can take a while for the ingredients to become tender and blended. Also, remove any tomato skins before serving.
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Vegan Abgoosht
- Total Time: 1 hour 40 minutes
- Yield: 2 1x
- Diet: Vegan
Description
A Persian beef stew, without the beef.
Ingredients
Scale
- 2 Russet potatoes (washed, peeled, and roughly chopped)
- 2 soft and ripe tomatoes (washed, stem removed, and roughly chopped)
- 1 small onion diced
- 3 garlic cloves minced
- 1 cup dry black-eyed peas or chickpeas (soaked in water for 1–2 hours before cooking)
- 1 tsp. turmeric
- 1/4 tsp. pepper
- 1 tsp. salt
- 1 tsp. cooking oil
- 4 cups vegetable broth to cover the ingredients
Instructions
- Add all ingredients to a medium pot, cover, and bring to a boil.
- Reduce heat to medium, and cook for 1.5 to 2 hours, stirring occasionally, until tender and blended. Keep an eye and add water/broth as needed.
- Remove any large tomato skins from the stew before serving.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Cuisine: Persian/Iranian