The Whole Food Plant Based Cooking Show
Vegan Fesanjoon
Calories: 320kcal
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.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!
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
Equipment
Ingredients
- 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
Instructions
- 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.
Scan To Watch The Video!
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 13g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 79mg | Potassium: 1030mg | Fiber: 4g | Sugar: 23g | Vitamin A: 9326IU | Vitamin C: 19mg | Calcium: 128mg | Iron: 4mg
