Preheat oven to 450°F and line 3 sheet pans with parchment paper.
Spread the veggies in the sheet pans: eggplant in one pan; zucchini and yellow squash in another; and butternut squash in the third. Over each pan, drizzle 1 tsp avocado oil and sprinkle 1 tsp sea salt. Roast until cooked: ~15 mins for the zucchini and yellow squash, 25 mins for the eggplant and butternut squash. Set aside.
Meanwhile, melt the vegan butter in a skillet then add the onion and sauté 3 mins. Add the chickpeas and cook 5 mins.
Add the spices and 1 tsp sea salt, sauté 1 min, then add the cornstarch mixture and stir vigorously for 30 secs (so your maqluba holds together once flipped).
Remove from heat, add the lemon juice and mix. Set aside.
Compile the maqluba. Brush the bottom of a pot with 1 tsp avocado oil then evenly layer the zucchini and squash, then the eggplant then the chickpeas and finally the butternut squash.
Lastly, add the uncooked rice then gently pour in the vegetable stock. Stir carefully to fully submerge the rice, making sure to not disturb the vegetable layers.
Bring the compiled maqluba to a boil (stovetop on medium heat) then turn heat down to a low simmer, cover with a clean towel then place the lid on top. Cook 1 hr.
Remove from heat, discard the towel then place lid back on. Let rest at least 30 mins before gently flipping onto a plate. Top with fried Roma tomatoes, parsley, and pine nuts, as preferred.
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