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    Home » Vegan Lebanese Recipes

    Vegan Potato Stew (Lebanese Yakhnet Batata)

    Published: Oct 25, 2022 by Janelle Hama

    Jump to Recipe

    Vegan Lebanese potato stew known as Yakhnet Batata or Ousiyeh are tender melt-in-mouth potatoes simmered in a base of garlic, onion and coriander (cilantro) with creamy butter beans. 

    a white bowl of cooked potatoes with green herbs
    Ousiyeh - Vegan Lebanese potato stew

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    Jump to:
    • What is Lebanese Yakhnet Batata?
    • 😋Why You’ll Love This Recipe
    • 🥔Ingredients You’ll Need
    • 🍛How To Make Vegan Potato Stew
    • ⭐ Pro Tips 
    • 🥔Variations
    • 🥄Serving Suggestions
    • ❓FAQ
    • 🍲Related Recipes
    • Lebanese Potato Stew (Yakhnet Batata)

    What is Lebanese Yakhnet Batata?

    The Arabic words "yaknet batata" translate to English as "potato stew".

    This Lebanese potato stew is known as “ousiyeh” and is always served on top of a bed of bulgur with vermicelli (see serving suggestions for alternatives)

    Typically it is made with a few simple ingredients; cubed red meat, potatoes, garlic, coriander (cilantro), spices and onion. Creating a tender stew.

    This recipe is a vegan version, replacing the meat with lima beans.

    😋Why You’ll Love This Recipe

    • Adapted to be vegan from my Lebanese family’s recipe
    • Mouthwatering - it’s one of my favorite stews using easy to find ingredients
    • Is fabulous as left-overs
    • A healthy and filling starchy meal that can be paired with your favorite side salad.
    • Dietary friendly - vegan, gluten free, soy free, corn free, nut free and oil free

    🥔Ingredients You’ll Need

    butter beans, onion, coriander, spices, garlic and potato laid out

    Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

    Potato is the main ingredient, use an all rounder type of potato as they will hold their shape during cooking

    Coriander (cilantro), garlic and onion are the key flavorings, with coriander really taking main stage.

    Ground coriander, salt and pepper

    Butter beans (lima beans) are used to replace the cubes of red meat typically used to make ousiyeh. I have found these beans to work well with absorbing the flavors rather than altering them. Ensure the butter beans are pre-cooked prior to adding them to this potato stew.

    🍛How To Make Vegan Potato Stew

    Step 1 - In a large pot over high heat, sweat onions until translucent. Add garlic and half of the fresh coriander (cilantro) and sweat until wilted.

    Step 2 - Stir through potatoes covering with onion, coriander (cilantro) and garlic. Add water, butter beans, ground coriander, salt, pepper and give it another stir. Cover with lid and bring to a boil, turn down heat to medium and simmer until tender approximately 20 minutes. Turn off heat, serve warm with some chopped fresh coriander (cilantro).

    frying onion and coriander in a black pot with a red spoon
    frying cubed potatoes in spices, onion and herbs
    a black pot with potatoes, lima beans, herbs and onion cooking and a red spoon

    ⭐ Pro Tips 

    Olive oil can be used to sweat the garlic onions and cilantro (fresh coriander). Only a tablespoon is needed.

    The amount of water will reduce down and slightly thicken as it cooks with the starch from the potatoes. There still should be plenty of juice when serving this stew.

    Don't over stir the potatoes, this will ensure the hold their shape.

    This vegan potato stew should never be rumbling whilst cooking.

    🥔Variations

    As the butter beans are the replacement to red meat which is typically found in Ousiyeh, you can select any type of bean you prefer. Or try adding chunks of carrots instead. 

    Whilst this is not typical when cooking ousiyeh - if you wish to add fibre directly to this dish stir through some chopped leafy greens such as kale, mallow or spinach. Do this in the last five minutes of cooking.

    🥄Serving Suggestions

    Yakhnet batata is always served over bulgur with vermicelli, which results in a deep nutty garlicky herby flavoring - so much yum! If you’re on a gluten free diet, try it with brown rice instead.

    Or try it with vermicelli rice if can't access bulgur.

    As this is a high starch meal, I always enjoy it with a side of leafy green salad (or any type of salad really) try it with rocca salad or salatat malfouf.

    potato stew served with vermicelli brown rice

    ❓FAQ

    How to store Lebanese potato stew?

    Once the stew has cooled down to room temperature, place it into an airtight container and refrigerate for up to 5 days. Freezing is not recommended.

    two white bowls with potato stew and one with brown rice

    🍲Related Recipes

    If you love potatoes, you need to try this potato and tofu scramble. Or check out this curated list of vegan potato recipes.

    Another vegan Lebanese recipe containing butter beans is this vibrant butter bean salad.

    Or for another vegan Lebanese stew, try my bazella w riz. It is stewed peas in a tomato base or try my delicious fasolia recipe also in a tomato base.

    Otherwise, here is a list of soul-satisfying Lebanese stew recipes.

    • a round yellow sfouf cake with two pieces cut out of it
      Sfouf Lebanese Turmeric Semolina Cake (Vegan)
    • Mujadara Hamra (Lentils & Bulgur)
    • a bowlful of black eyed peas and chopped greems
      Vegan Black Eyed Peas With Greens (Lebanese)
    • a white plate of mashed eggplant dip with a carrot stick
      Delicious Moutabal (Eggplant Dip Without Tahini)

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

    a white bowl of cooked potatoes with green herbs

    Lebanese Potato Stew (Yakhnet Batata)

    Vegan Lebanese potato stew known as yakhnet batata or ousiyeh are tender melt-in-mouth potatoes simmered in a base of garlic, onion and coriander (cilantro) with creamy butter beans.
    Print Pin Rate Save Recipe Saved Recipe
    Course: main
    Cuisine: Lebanese
    Diet: Gluten Free, Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 people
    Author: Janelle Hama

    Ingredients

    • 1 kilogram Potatoes peeled and cubed
    • 1 cup Lima beans pre-cooked
    • 1 large Onion finely diced
    • 4 large Garlic cloves crushed
    • ½ cup Coriander (cilantro) finely chopped
    • 1 teaspoon Ground coriander
    • 2½ teaspoon Salt or to taste
    • 1 teaspoon Cracked black pepper
    • 5 cups Water
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Over high heat, in a pot, add a couple of tablespoons of water and sweat onions until translucent. Add garlic and half of the fresh coriander (cilantro) and fry until softened. Do this with continuous stirring to avoid these sticking to the pot.
      1 large Onion, 4 large Garlic cloves, ½ cup Coriander (cilantro)
    • Stir through the cubed potatoes, lima beans and ground coriander. Add water, salt, pepper and give another stir. Cover and bring to a boil. Turn heat down to medium and allow to simmer for 20 minutes or until potatoes are tender. Turn off heat and stir through the other half of the fresh coriander (cilantro).
      1 kilogram Potatoes, 1 cup Lima beans, 1 teaspoon Ground coriander, 2½ teaspoon Salt, 1 teaspoon Cracked black pepper, 5 cups Water

    Video


    Notes

    Yield - 4 servings with left overs.
    Don't over stir the potatoes, this will help them retain their shape. Also ensure that this potato stew is never rumbling whilst cooking.
    Ousiyeh is always paired with bulgur with vermicelli, however if you are trying to avoid gluten, serve it with brown rice.

    Equipment

    1 pot

    Nutrition

    Calories: 271kcal | Carbohydrates: 60g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1494mg | Potassium: 1402mg | Fiber: 9g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 58mg | Calcium: 75mg | Iron: 3mg

    N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


    Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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      Recipe Rating




    1. Em6004

      May 21, 2023 at 8:21 am

      5 stars
      This was a nice potato dish. I would make it again, even if I didn't have the beans. They were fine but the potatoes were better.

      Reply
      • Janelle Hama

        May 22, 2023 at 8:32 am

        I am happy you enjoyed this stew 🙂

        Reply
    2. Jen

      December 14, 2022 at 9:07 pm

      5 stars
      For such a simple dish, this was delicious. The potatoes and the beans were so tender and the cilantro gave it such a lovely flavoring.

      Reply

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