Name: Bazella w Riz Without Meat
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 cups Frozen peas; 2 small Carrots (sliced into coins); 1 medium Onion (diced small); 2 cloves Garlic (crushed); 2 cups Passata ((tomato puree)); 1 small handful Cilantro (fresh coriander); 2 cups Vegetable stock; ½ tsp Black pepper (cracked); 1 pinch Salt (to taste)

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This Bazella w riz without meat is an easy Lebanese pea and carrot stew simmered in a spiced tomato base and served over vermicelli rice. This comforting dish is packed with flavor and comes together quickly, making it a staple in many Lebanese homes.

Bazella w riz is one of those go-to meals every Lebanese mother makes to feed a hungry family—it’s simple, cost-effective, satisfying, and doesn’t require much effort. My mother’s version always had beef or lamb, but I make this vegan bazella recipe instead, and it’s just as delicious. Traditionally, it’s served with vermicelli rice and a side of fresh Lebanese salad, making it a well-rounded meal.

bazella in a bowl with rice — Peas, potatoes, and a rich tomato sauce, Bazella w riz without meat is the cozy Lebanese stew you didn’t know you needed!

There are different Middle Eastern versions of this stew, but this one follows the Lebanese way, adapted from my family's kitchen to be vegan to suit my plant based diet.

I’ve also happily adjusted other Lebanese stews—Lebanese meatless okra stew, molokhia without meat, and ousiyeh with hearty potatoes.

Instructions

frozen peas, chopped carrots and onions, vegetable stock, garlic, passata, coriander and black pepper in bowls on a white bench top

The complete list of ingredients with measurements, can be found in the full recipe card below.

I’ll show you how to make vegetarian bazella w riz, it’s so simple!

Sauté the aromatics

Heat vegetable stock (or oil if you prefer) in a Dutch oven over medium-high heat. Add the diced onion and cook until translucent (3–4 minutes). Stir in the crushed garlic and sauté for 1 minute until fragrant.

Cook the carrots

Add the carrot coins, passata, remaining vegetable stock, chopped cilantro, and cracked black pepper. Stir, bring to a gentle boil, then reduce heat to medium. Cover and simmer for 5 minutes until the carrots soften slightly.

Simmer the peas

Stir in the frozen peas, reduce heat to low, and cover. Simmer for 10–15 minutes until the peas are tender and the stew thickens. Turn off the heat. Serve warm with vermicelli rice and a side of fresh salad.

frying onion and garlic and then adding tomato sauce, carrot coins, peas, pepper in a red pot to make bazella w riz without meat

Variations

Sometimes I’ve swapped passata (tomato purée) for tomato paste with vegetable stock, using 1 small tub (4.9oz/140g) of tomato paste with 4 cups of vegetable stock—just adjust to taste.

stewed peas and carrots in red sauce in a red casserole dish

Storage

This Lebanese stew is perfect for leftovers. Store it in an airtight container in the fridge for up to 5 days.

Bazella also freezes well for up to 3 months. Portion it out into airtight containers or lay it flat in a snap-lock bag for easy storage. Just make sure it’s completely cool before freezing.

stewed peas and carrots in red sauce in a red pot with a white spoon

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Bazella w Riz Without Meat

This bazella w riz without meat is an easy vegan Lebanese pea stew recipe. Sweet peas and carrots simmered in a tomato base. Traditionally served over Lebanese vermicelli rice.

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Course: Main Course

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Vegan

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Author: Janelle Hama

Ingredients

2 cups Frozen peas
2 small Carrots sliced into coins
1 medium Onion diced small
2 cloves Garlic crushed
2 cups Passata (tomato puree)
1 small handful Cilantro fresh coriander
2 cups Vegetable stock
½ teaspoon Black pepper cracked
1 pinch Salt to taste

Metric - US Customary

Instructions

Over medium - high heat, add 2 spoonfuls of vegetable stock (or oil if you like) to a pot and add onion. Sweat until semi translucent and then add garlic. Fry for another minute whilst continuously stirring.
Add carrots, passata, remaining vegetable stock, cilantro (coriander) and pepper. Stir through and allow to simmer until carrots are semi tender. Approximately 5 minutes.
Reduce heat to medium and stir through peas. Simmer for approximately 10-15 minutes until all is tender. Taste test and adjust salt if needed. Serve with vermicelli rice.