Egyptian Koshari (Vegan)

Egyptian Koshari (vegan)

Written by Liz

I’m Liz, I share recipes and easy substitutes to make plant-based living simple!

September 4, 2022



Egyptian Koshari (vegan)

This delicious savoury street food is not only the national dish of Egypt but also the most deliciously savoury carb-fest you'll ever try! A base of macaroni, white rice and lentils is topped with a mildly spiced tomato sauce and crispy fried onions for an extra-satisfying umami hit. As a bonus, it's budget friendly - the perfect dish to feed a crowd.
Course Main Course
Cuisine Egyptian, Vegan
Keyword easy vegan recipe, egyptian recipe, egyptian street food, egyptian street food recipe, koshari recipe, koshary recipe, kushari recipe, national dish of egypt, vegan dinner recipe, vegan egyptian food, vegan friendly koshari, vegan koshari, vegan koshari recipe, vegan koshary, vegan kushari, vegan kushari recipe, vegan macaroni
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Cost $6


  • Large pot or dutch oven


  • 3/4 cup dry brown lentils
  • 3/4 cup dry white rice
  • 150 g dry macaroni pasta

Tomato sauce

  • 1 tbsp vegetable oil
  • 2 garlic cloves minced
  • 1 tsp zaatar or sub with oregano
  • 1 tsp salt
  • 1/4 tsp sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp smoked paprika
  • 1 tbsp white vinegar
  • 140 g tomato paste
  • 400 g can diced tomatoes
  • 800 ml boiling water

Crispy Onion Topping

  • 1 large brown onion
  • 3 tbsp plain flour
  • 1/2 tsp salt
  • 1/4 cup vegetable oil sub any oil suitable for frying


  • In separate pots, cook the rice, lentils and pasta to packet instructions. Cook all three in lightly salted water. Once cooked, drain and set aside.
  • To make the sauce, heat vegetable oil in a medium saucepan over medium heat. Add the garlic and stir for 1 minute before adding all spices and vinegar. Cook for 1-2 minutes, stirring constantly to prevent the spices from burning (they will start to stick a little to the pan but try your best!).
  • Add a splash of boiling water to deglaze the saucepan - run the spoon around the base and edges to loosen all the spices and mix well. Add the canned tomatoes and tomato paste and stir until combined. Increase heat and bring to a boil, then reduce heat to low and simmer until the liquid has reduced by about half the volume (takes around 20 mins).
  • Taste test the sauce and add more sugar if it tastes too sour, or salt if needed. Using a stick blender, blitz the sauce until smooth. Safety note - never add hot liquid to closed blenders as they can explode.
  • Next, make the crispy onion topping. Slice the onion in half then slice into thin half moons. Transfer onion slices to a bowl and coat with flour, using your hands if necessary.
  • Heat vegetable oil in a large frypan until hot. You can test if the oil is hot enough by dropping a small piece of onion into the oil - if it sizzles and bubbles around the edges, you're good to go!
  • Add the onions and shallow fry, stirring occasionally until golden and crispy. Spread out onto paper towel to remove any excess oil. Space the onion out so it stays crispy and doesn't go soggy.
  • Place the rice, lentils and macaroni onto a large platter. Transfer the sauce into a serving jug or bowl, and the crispy onions onto a small serving dish. Allow guests to serve themselves, mix the macaroni, rice and lentils together, and top with sauce and onion to their taste. Enjoy!

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