Vegan Fesenj?n (Fesanjoon)

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Vegan Fesenj?n

Jill Dalton
This amazingly delicious Plant Based Fesenj?n, pronounced Fesanjoon, is a dish that I have been making for my family for many years now. Fesenj?n 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.
5 from 4 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Persian
Servings 8 people
Calories 329 kcal



  • 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.


Calories: 329kcalCarbohydrates: 36gProtein: 11gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 12gMonounsaturated Fat: 3gSodium: 76mgPotassium: 968mgFiber: 5gSugar: 22gVitamin A: 9330IUVitamin C: 19mgCalcium: 140mgIron: 3mg

1 thought on “Vegan Fesenj?n (Fesanjoon)”

  1. Hi Jill. I made this recipe, and I will definitely make it again because the flavors are out of this world. I served it up with you are amazing gluten-free bread with Kalamata olives and sun-dried tomatoes. The only issue that I have is that I may have purchased the wrong kind of pomegranate juice, but it says pure pomegranate juice. I put in a liter, which is 4 cups. It overpowers the dish and made it a little bit too sour and sweet. I think I would cut that in half next time, and it will be perfect for me. Again, you did a great job getting these flavors merged. I used all organic, and I will be making this over and over. Thanks for another great recipe!

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