For the last 8 years, I’ve been trying to create a Persian Vegan Kuku that resembles my mom Zahra’s famous Kuku. With her help, I have finally done it and I just want to shout it out from the rooftops to all my vegan friends!!!!!!!!! Every bite is vegan heaven. Friends and family drive hundreds of miles for a taste of my mom’s Kuku – it is that good. Many have tried to recreate the non-vegan version with the exact recipe but could not get it just right. Now imagine trying to make it vegan! Have you tried Kuku at a Persian restaurant? Different cities have different variations of Kuku. In the US, it’s been called frittata, quiche and even omelet but I don’t think it resembles any of these. If you have never tried one, get ready to have your mind and taste buds blown! This may be on the top of your list for special occasions and picnics at the beach. I don’t use any oil in my cooking but for this recipe, there was no way around it (trust me, I tried). You can make it without oil but the Kuku taste will not be there. I hope you love it as much as we do!

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Vegan Scrumptious Persian Kuku

1 Cup Split Mung Beans (Moong Dal)

1/4 Cup Cashew Yogurt (I use Forager brand Cashewgurt or make my own)

1 1/4 Cup Filtered or Spring Water

1 Teaspoon Tapioca flour

5 cloves small of fresh garlic

2 cups of green onions (normally 2 bunches of green onions)

2 cups of fresh parsley (normally 2 bunches) – thick stem removed

1/2 teaspoon black salt

1/4 teaspoon pink salt

3/4 teaspoon Turmeric

1 1/2 Tablespoons dried Fenugreek (Shanbalileh in Persian Markets)

2 Tablespoons Avacado oil for cooking (I tried reducing and eliminating the oil)

2 qt / 8 inch non-stick pan (I don’t recommend a larger pan)

1. Rinse Split Mung Beans under cold water until the water runs clear (also check for any rocks or anything that is not a bean)
2. Put Mung Beans, Yogurt, water, Tapioca flour and garlic in a high speed blender and blend 2 times until smooth.
3. Run the mixture through a fine mesh strainer and set aside (don’t skip this step)
4. Chop green onions and parsley by hand (food processor will not work well for this recipe)
5. Pour in 1 1/3 of Mung Bean mixture into the 4 cups of chopped greens (you will have some mixture left over – refrigerate for your next batch)*
6. Add 2 Tablespoons dried Fenurgreek, Black Salt, Pink salt and Turmeric
7. Put 1 tablespoon of Avacado oil in a 2 quart non-stick pan on med high heat – heat for one minute
8. Pour in 2 cups of mixture and flatten out with a wood spoon
9. Cover pan with lid and put timer for 10 minutes
10. After 10 minutes, use 2 wood forks to turn the Kuku over
11. Let cook for another 10 minutes – without the lid this time
12. When the 10 min. is over, remove with the wood forks and place on a double layer of paper towels, add one later on top to soak up any excess oil.
13. Serve with bread or rice. My mom used to make sandwiches with a French Baguette. If using bread, add a thin layer of vegan mayo and put a few kosher pickles on the side.
14. Enjoy. Try your best not to eat any fingers. 🙂

*For every cup of vegetable mixture, you will use 1/3 cup of Mung Bean mixture. Half a kuku is considered one serving. This recipe makes 4 servings.

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