This amazingly delicious Plant Based Fesenjān, pronounced Fesanjoon, is a dish that I have been making for my family for many years now. Fesenjān is a Persian stew typically made with some kind of meat cooked in a sauce made of ground walnuts and pomegranate. I have adapted this recipe to be Plant Based Vegan by using tempeh as the “meat” and added some of our favorite veggies to make it even more hearty. The sauce is an explosion of sweet, tart and rich flavor that will make your tastebuds sing.With the Walking Dead Season starting soon we wanted to share a recipe that nourishes and supports that all important zombie food source, human brains! Follow along with Jill "The Blade" Dalton as she makes a Nutritarian take on a Persian classic: Fesanjoon. This recipe is fully Vegan, Whole Food Plant Based, Salt Oil and Sugar Free, and fully packed with zombie fighting brain power and zombie apocalyptic flavor!
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- 2 onions
- 1 ½ cups raw, unsalted walnuts
- 2 cups vegetable broth, low sodium
- 1 liter pomegranate juice
- 8 oz tempeh, cubed
- 1 sweet potato, cubed
- 1 lb spinach, frozen
- 3 dates
- ½ tsp turmeric
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- 1 tsp Braggs liquid aminos
- Add the onion, pomegranate juice, walnuts and dates into a blender and blend until smooth.
- Pour into a large saucepan and turn on medium high heat.
- Add remaining ingredients and cook for about 45 minutes or until is sauce is desired thickness.
- Serve over rice of your choice.
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Calories: 320kcalCarbohydrates: 40gProtein: 13gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 79mgPotassium: 1030mgFiber: 4gSugar: 23gVitamin A: 9326IUVitamin C: 19mgCalcium: 128mgIron: 4mg
Your family is so fun to watch! And that recipe sounds so good.