Vegan Fesanjoon: Walking Dead Edition

by Jill Dalton

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!

Vegan Fesanjoon: Walking Dead Edition

Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


2 onions
1 1/2 cups raw, unsalted walnuts
2 cups low sodium or unsalted vegetable broth
1 liter pomegranate juice
1 pkg tempeh (cubed)
1 sweet potato (cubed)
6 cups spinach
3 dates
pinch of cinnamon, nutmeg, and turmeric
1 tsp Braggs liquid amino acids

1 pkg barley


  1. First cook the pomegranate juice in a sauce pan until it is reduce to about half.
  2. Cook some barley according to package instructions.
  3. Mix together the onions, walnuts, dates and vegetable broth in blender.
  4. Pour into a sauce pan.
  5. Add the sweet potatoes, tempeh and pomegranate juice and cook for 20 - 30 minutes.
  6. Add spinach, Braggs and spices and cook down for 10 more minutes.
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1 comment

Marty Schumacher September 30, 2017 - 4:54 pm

Your family is so fun to watch! And that recipe sounds so good.
Thanks !


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