Vegan sayadieh is my plant-based take on the classic Lebanese fisherman’s rice. Traditionally made with fish, this version uses oyster mushrooms for a rich, satisfying depth of flavor. The result is layers of warmly spiced rice, pan-fried mushrooms, and toasted nuts.
This recipe was actually a request from a lovely follower, and I couldn’t resist the challenge. After a few rounds of experimenting, I landed on this version, and honestly, I’m so proud of how it turned out. The mushrooms add a subtle “sea” flavor and the spices bring everything to life.
Lebanon’s coastline along the Mediterranean is dotted with fishing towns, and the word sayadieh in Arabic means “fisherman.” Each time I make this dish, I’m reminded of walking along the shore in El Mina, watching the fishermen bring in their catch. One of them offered us some fish straight from his net, that small act of generosity always stuck with me, and this dish feels like a nod to that memory.
If you enjoy this sayadieh, you might also love my Lebanese spiced rice or peas and rice, both comforting and flavorsome.
Ingredients
To make vegan sayadieh, I’ve swapped out the fish for ingredients that help capture its essence.
For the “fish,” I use oyster mushrooms, they have a light seafood-like flavor and a delicate texture. I tear them into uneven pieces so that when pan-fried, they develop both golden and pale bits that mimic the look of fish. King oyster mushrooms also work, though I prefer regular oyster mushrooms for their taste and texture.
To bring in that subtle ocean note, I add wakame, a type of seaweed that infuses the broth with a gentle briny flavor. You can find it at most Asian grocers or buy wakame online.
The spices and dried lime (pierced before simmering to release its flavor) are key to recreating the depth of traditional sayadieh.
And then there are the onions; they’re imperative the success of this dish. You’ll need to fry them until they reach a deep reddish-brown, almost burnt shade. That’s what gives sayadieh its signature color and caramelized flavor. Definitely watch the video if you’d like to see the right stage to stop cooking.
The complete list of ingredients with measurements, can be found in the full recipe card below.
Janelle’s Tips and Serving Suggestion
- Make the recipe in overlapping stages to save time, pan-fry the mushrooms while the broth simmers, or even prepare the broth a day ahead.
- Sayadieh is always served with tarator, aka tahini sauce and a fresh salad. I especially love combining these; tahini salad, which is pictured in the next photo. I've linked up this recipe in the recipe card below in the last step.
Storage
- Leftover broth will keep in the fridge for up to a week or in the freezer for up to 3 months.
- Store leftover vegan sayadieh in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
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
Vegan Sayadieh
Ingredients
- 2 cups Basmati rice rinsed and drained
- 1 handful Cilantro fresh coriander, chopped
Caramelized Onions
- 475 grams Onion sliced thinly
- ⅓ cup Neutral oil I used avocado
Broth
- 3 each Bay leaves
- 1 each Dried lime pierced
- 1 quill Cinnamon
- 1 tablespoon Wakame heaping
- 2 ribs Celery chopped
- 1½ inches Ginger root chopped
- ¾ tablespoon Allspice or use Lebanese 7 spice
- 1 tablespoon Salt or to taste
- ½ tablespoon Cumin powder
- 1½ tbsps Coriander powder
- ½ tablespoon Black peppercorns
- 5 cups Water
Topping
- ⅓ cup Pine nuts
- ⅓ cup Almond slivered
- 1½ tbsps Neutral oil
Mushrooms ("Fish")
- 450 grams Oyster Mushrooms
- ¼ teaspoon Cumin powder
- ¼ teaspoon White pepper powder
- ¼ tsp Salt or to taste
- ¼ teaspoon Coriander powder
- ¼ teaspoon Allspice or use Lebanese 7 spice
- Neutral oil I used avocado oil - use as you need
Instructions
Prepare the Nuts
- In the large saucepan you'll be using to simmer the broth, heat the oil over high heat, then turn the heat down to medium once hot. Fry the almonds and pine nuts separately until golden brown. Immediately remove from oil as soon as the color is golden, to avoid the nuts from burning.
Caramelize the Onions
- In the same saucepan, heat oil over high heat, then lower to medium and add the sliced onions. Fry until deeply reddish-brown, stirring often to avoid burning. This takes about 25 minutes on a gas stovetop.
Prepare the Broth
- Once the onions have reddened, add all the broth ingredients immediately to the pot (including the onions). Bring it to a boil on high heat and then turn it down to low - medium and simmer for 45 minutes. Strain through a sieve or muslin cloth, discard everything else. Measure out 3¼ cups of the strained broth.
Prepare the Rice
- In a saucepan, add the rinsed rice and measured broth, give it a quick stir. Place the lid on it and bring to a boil over high heat, then turn the heat down to low and simmer for 10 minutes. Don't stir while it is simmering.Turn the heat off and let the pot stand for 5 minutes to allow the rice to steam.
Prepare the Mushrooms
- In a fry pan heat up more oil on high heat (I will start with two tablespoons and then top up as needed between each batch), once the pan is hot, turn down the heat to medium and fry the mushrooms until golden (about 4 minutes per side) in a single layer. Flip when the first side easily moves off the pan and is golden. You will need to do this a few times until all the mushroom is pan-fried. I will usually pan fry a couple of batches crunchier by leaving them in the pan for longer.
- Transfer the mushrooms to a bowl and toss them through the seasoning.
Assemble the Sayadieh
- In a serving plate, layer the rice first, then the mushrooms and finally the nuts. I like to top off with a sprinkling of chopped cilantro (fresh coriander). Serve with tahini salad.
Video
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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