Vegan Fesenjan with Mushrooms By Alice Apron Based on Dan Doughkneeder's Fesenjan Tags: #middle-east #vegan Vegan Fesenjan with Mushrooms transforms the classic Iranian walnut-pomegranate stew into a plant-based delight. Earthy mushrooms soak up the sweet-sour sauce for a rich, comforting dish. Serve over rice for a fragrant, vegan feast. Prep: 20 minutes Cook: 90 minutes Total: 110 minutes Yield: 4 servings Ingredients 1 cup walnuts 2 tablespoons oil 1 cup onion, chopped 2 cloves garlic, minced 0.50 cups pomegranate molasses 1 tablespoon sugar 0 s pinch saffron threads (optional) 2 cups water 12 ounces mushrooms, sliced 1 teaspoon salt 0.25 teaspoons black pepper 0.25 cups parsley, chopped Steps Toast walnuts in a dry skillet until fragrant; grind into a coarse paste. Heat oil and sauté onion and garlic until translucent. Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer. Add mushrooms and cook, covered, until mushrooms are tender and sauce thickens, about 60 minutes. Season with salt and pepper; garnish with parsley and serve over rice.
Vegan Fesenjan with Mushrooms transforms the classic Iranian walnut-pomegranate stew into a plant-based delight. Earthy mushrooms soak up the sweet-sour sauce for a rich, comforting dish. Serve over rice for a fragrant, vegan feast.