A simple and flavorsome Lebanese veggie saute called Ghallaba. Made with fresh vegetables, diced tomato, and spices. This is a vegan and gluten-free recipe.
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Ghallaba is a lesser known (not as common) Lebanese recipe (also found made by other Middle Eastern countries). It can be made with veggies only, chicken or lamb.
This is a healthier version that is suitable for a WFPB no oil diet.
😋Why You’ll Love This Recipe
- Simple meal loaded with various vegetables
- Big flavors from added spices
- Can be paired with rice, hummus, bread or potatoes or served as part of a mezze.
- This recipe ticks a few “free-from” boxes - vegan, gluten free, soy free, nut free, grain free, corn free and oil free.
✔️Ingredients You’ll Need
As this Ghallaba is a vegan Lebanese recipe, jack fruit has been used instead of animal protein for texture. See variations below for alternatives.
The full list of ingredients, quantities and cooking methods can be found in the recipe card at the end of this post.
Whilst not a traditional ingredient in Ghallaba, canned jackfruit (affiliate link) is used to fill out this vegan Lebanese veggie saute (it’s virtually flavorless).
Soak (for at least 15 minutes), wash, rinse and pat dry the jackfruit prior to using, as it generally has an acidic taste (due to additives).
Roughly chop up the jackfruit into small chunks.
Fresh carrot and onion should be peeled and sliced.
Capsicum (bell peppers) choose 1 x red, 1 x yellow and 1 x green. Otherwise, you can select whatever is easily accessible. Slice these up too.
Canned diced tomatoes work well to create moisture within this ghallaba, which I have adapted to suit a WFPB no oil diet.
Fresh bird's eye chili - roughly chopped into small pieces. This helps to add some lovely heat.
Garlic cloves should be crushed.
Veggie stock will boost the flavors of the vegetables and the spices.
If adhering to a WFPB no oil diet, try and use a stock that contains no oil. You can of course use a homemade vegetable broth - you may want to add salt.
Lebanese 7 spice aka "baharat", the Arabic word for "spices" is a combination of spices and is widely used throughout Lebanese cooking. Make a fresh batch of Lebanese 7 spice.
Sumac is a spice from the sumac berry which adds a light sour flavor, and can easily be found at your local ethnic grocer or online (affiliate link).
🍛How To Make Ghallaba
Step 1 - To a hot non-stick fry pan / skillet (affiliate link) (on medium-high heat), add jackfruit, onion, half of the sumac and turmeric with two tablespoons of vegetable stock. Stir until the onions are semi translucent.
Step 2 - Add carrots and another two tablespoons of vegetable stock, stir until carrots are semi soft. Add capsicum (bell peppers) and stir until semi soft.
Step 3 - Add all other ingredients and stir continuously until all vegetables are cooked. Serve warm on a bed of rice or hummus, garnished with fresh parsley.
⭐ Pro Tips
Slice all vegetables in a uniform size, to help them cook evenly.
As there is no oil, it is highly recommended to use a non-stick frypan/skillet. Continuous stirring is key to ensuring food doesn't burn.
If the liquid evaporates completely, add more vegetable stock or water (a spoonful at a time) This may happen depending on the size and type of the vegetables you use.
Chickpeas or your favorite beans can be added.
Olive oil can be used to fry off the jackfruit and onions at the start. Use two tablespoons.
There is no hard rule with what vegetables to use in Ghallaba, feel free to add your favorites veggies.
Jackfruit can be left out or replaced with veggies like cauliflower florets.
Don’t feel like slicing your vegetables? No problem, chop them up as you please!
Fresh chili can be replaced with chili flakes or paprika. Alternatively, leave out the chili if you prefer.
Love garlic, add a dollop of Lebanese garlic dipping sauce called toum (contains oil), when adding in the tomatoes. It makes this veggie saute creamier.
Serve with freshly squeezed lemon.
Ghallaba is a Middle Eastern dish of sautéed vegetables in a spices and tomato base. It can be made with added chicken or lamb. It is also known as Gallaba or Qalaba, though it is a lesser commonly known recipe.
Enjoy ghallaba with the famous Lebanese vermicelli rice or on top of a plate of hummus.
Did you enjoy cooking this WFPB no oil Ghallaba recipe? I would love to hear from you, leave me a comment below and give me a ⭐⭐⭐⭐⭐ rating. This will help me sustain Plant Based Folk.
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Ghallaba (Lebanese Veggie Saute)
- 300 gram Jackfruit roughly chopped
- 1 small - medium Onion sliced
- 1 medium - large Carrot sliced
- ½ small Green bell pepper (capsicum) sliced
- ½ small Red bell pepper (capsicum) sliced
- ½ small Yellow bell pepper (capsicum) sliced
- ½ cup Canned tomatoes diced
- 2 cloves Garlic crushed
- 1 small Red birds eye chili finely chopped
- ¾ cup Vegetable stock preferably without oil
- 1 tablespoon Lebanese 7 spice
- 1 tablespoon Sumac
- 1 teaspoon Turmeric powder
- To a hot non stick frypan/skillet (on medium-high heat), add jackfruit, onion, half of the sumac and turmeric with two tablespoons of vegetable stock. Stir until the onions are semi-translucent.300 gram Jackfruit, 1 small - medium Onion
- Add carrots and another two tablespoons of vegetable stock, stir until carrots are semi-soft. Add capsicum (bell peppers) and stick until semi-soft.1 medium - large Carrot, ½ small Green bell pepper, ½ small Red bell pepper, ½ small Yellow bell pepper
- Add all other ingredients and stir continuously until all vegetables are cooked. Serve warm on a bed of rice or hummus, garnished with fresh parsley.½ cup Canned tomatoes, 2 cloves Garlic, 1 small Red birds eye chili, ¾ cup Vegetable stock, 1 tablespoon Lebanese 7 spice, 1 tablespoon Sumac, 1 teaspoon Turmeric powder
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.