There are few dishes as visually stunning and soul-warming as maqluba, the iconic upside-down rice casserole from the Levant.
Traditionally, maqluba features layers of rice, vegetables, and meat, all cooked together in a pot and then dramatically flipped onto a platter for serving.
Today, I’m excited to share a vegan maqluba recipe that is every bit as aromatic, hearty, and satisfying as the original—without any animal products.
This vegan version uses a medley of roasted eggplant, cauliflower, potatoes, and carrots, all nestled between fragrant rice and seasoned with classic Middle Eastern spices. The result?
A showstopper centerpiece perfect for family gatherings, potlucks, or any time you’re craving comfort food with a plant-based twist. Even if you’ve never made maqluba before, this detailed, step-by-step guide will help you master the technique and create an unforgettable meal in your own kitchen.
Why You’ll Love This Recipe
- Flavor-Packed Layers: Every bite is loaded with aromatic spices, caramelized vegetables, and fluffy rice.
- Plant-Based & Nutritious: Packed with fiber, vitamins, and whole foods, this vegan maqluba is nutritious as well as comforting.
- Show-Stopping Presentation: The dramatic “flip” and the gorgeous veggie mosaic make it a feast for the eyes and the palate.
- Customizable: Switch up the veggies or spices to suit your taste or what’s in season.
- Make-Ahead Friendly: Great for meal-prepping or making in advance for special occasions.
For another delicious vegan meal, check out our All American Chili Recipe Cooking Light—a hearty, protein-packed favorite!
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Long-grain rice (basmati or jasmine) | 2 cups | Soaked for 30 minutes, rinsed |
| Eggplant | 1 large | Sliced into 1/2-inch rounds |
| Cauliflower florets | 2 cups | Cut into bite-size pieces |
| Potatoes | 2 medium | Thinly sliced |
| Carrots | 2 | Sliced into rounds |
| Onion | 1 large | Sliced |
| Garlic cloves | 4 | Minced |
| Canned chickpeas | 1 (15 oz) can | Drained & rinsed |
| Tomato | 1 large | Sliced |
| Vegetable broth | 3 cups | Low sodium preferred |
| Olive oil | 1/4 cup | Divided, for roasting & sautéing |
| Ground cumin | 1 1/2 tsp | |
| Ground coriander | 1 tsp | |
| Ground allspice | 1 tsp | |
| Ground cinnamon | 1/2 tsp | |
| Turmeric | 1/2 tsp | |
| Black pepper | 1/2 tsp | |
| Salt | 1 1/2 tsp | To taste |
| Pine nuts or slivered almonds (optional) | 1/4 cup | For garnish, toasted |
| Fresh parsley | 1/4 cup | Chopped, for garnish |
Looking to add more plant-based protein? Try our Albacore Tuna Poke Recipe for another vegan-friendly main dish.
Equipment
- Large heavy-bottomed pot (at least 4-5 quarts, with lid)
- Baking sheet(s) (for roasting veggies)
- Parchment paper (optional, for easier cleanup)
- Mixing bowls
- Sharp knife and cutting board
- Measuring cups and spoons
- Slotted spoon or spatula
- Large serving platter (wider than your pot’s diameter)
- Paper towels (for draining roasted vegetables)
Instructions
- Prep the rice:Place the rice in a bowl and cover with water. Soak for 30 minutes, then rinse under cold water until the water runs clear.
Drain well.
- Roast the vegetables:Preheat the oven to 425°F (220°C). Arrange the eggplant slices, cauliflower florets, potato rounds, and carrot slices on baking sheets in a single layer.
Drizzle with 2 tablespoons olive oil and sprinkle with a pinch of salt and pepper. Roast for 25-30 minutes, flipping once, until golden and tender.
Roasting the vegetables brings out their sweetness and ensures they hold their shape during the flip.
- Prepare the aromatic base:While veggies roast, heat 2 tablespoons olive oil in your large pot over medium heat. Add the onion and sauté for 5-7 minutes until soft and golden.
Stir in the garlic and cook for 1 minute more until fragrant.
- Spice it up:Stir in the ground cumin, coriander, allspice, cinnamon, turmeric, black pepper, and salt. Toast the spices for 1-2 minutes, stirring constantly, until they become aromatic.
- Layer the maqluba:Remove the pot from heat. Layer the bottom with the sliced tomato (this will become the top after flipping).
Next, arrange a layer of roasted eggplant, followed by potato slices, cauliflower, and carrots. Scatter the chickpeas over the veggies.
Finally, spread the drained rice evenly over everything. Gently press down with a spatula to compact the layers.
Pressing the rice helps the maqluba hold together for a clean, beautiful flip.
- Add the broth:Slowly pour the vegetable broth evenly over the rice. Tilt the pot gently to distribute.
The liquid should just cover the rice—add a little extra if needed.
- Cook the maqluba:Cover the pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low and simmer for 30 minutes. Do not peek or remove the lid during cooking!
- Steam and rest:Turn off the heat and let the covered pot rest for 10-15 minutes. This helps the rice finish steaming and makes unmolding easier.
- The flip:Remove the lid. Run a knife around the inside edge of the pot to loosen.
Place a large serving platter over the pot and, using oven mitts, carefully invert the pot in one swift motion. Let it sit upside down for 2-3 minutes, then gently lift off the pot.
Don’t rush the flip—letting it rest upside down ensures the maqluba keeps its beautiful layers.
- Garnish and serve:Sprinkle with toasted pine nuts or almonds and chopped parsley. Serve hot with lemon wedges and your favorite vegan yogurt or salad.
Tips & Variations
- Vegetable Swaps: Use whatever veggies you have on hand! Bell peppers, zucchini, or sweet potatoes are all delicious in maqluba.
- Add Protein: For extra protein, stir in cooked lentils or vegan green beans between the veggie layers.
- Grains: Try swapping half the rice for quinoa or bulgur for added texture and nutrition.
- Spice Levels: Add a pinch of cayenne or smoked paprika for a spicy kick.
- Make Ahead: Maqluba can be assembled up to a day in advance and cooked when ready to serve—just add the broth right before cooking.
- Garnish Creativity: Try pomegranate seeds, fresh mint, or a drizzle of tahini for a flavor twist.
- Crispy Topping: Broil the finished maqluba for 2-3 minutes (watching closely) for a lightly crisped top.
- Leftover Magic: Leftovers reheat well and make a fantastic lunch the next day!
Nutrition Facts
| Nutrient | Per Serving (1/8 of recipe) |
|---|---|
| Calories | 320 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Carbohydrates | 58g |
| Fiber | 8g |
| Sugars | 6g |
| Protein | 9g |
| Sodium | 380mg |
| Vitamin C | 37% DV |
| Iron | 14% DV |
| Calcium | 9% DV |
(Nutrition facts are approximate and will vary based on specific ingredients and portion size.)
Serving Suggestions
- With Vegan Yogurt: A dollop of vegan yogurt or a cucumber-yogurt sauce provides a refreshing contrast to the spiced rice.
- Fresh Salad: Serve alongside a crisp, lemony salad—like tabbouleh, fattoush, or a simple cucumber-tomato salad.
- Lemon Wedges: Offer wedges of lemon at the table for a bright, tangy finish.
- Pickles & Olives: Middle Eastern pickled vegetables or olives make a great accompaniment.
- Sweet Finish: End your meal with a light vegan dessert, such as our Almond Cashew Clusters Recipe.
Conclusion
Vegan maqluba is much more than just an upside-down rice dish—it’s a celebration of flavors, textures, and the art of communal eating. This recipe captures everything that makes maqluba beloved across generations: the savory aroma of warming spices, the satisfying bite of perfectly cooked rice, and the comforting sweetness of roasted vegetables.
Whether you’re preparing it for a holiday, a dinner party, or simply a weeknight treat, it’s a dish that brings people together and sparks conversation.
Don’t be intimidated by the impressive presentation—the step-by-step instructions make it achievable for cooks of all levels. Feel free to experiment with the vegetable layers and garnishes to make it your own.
If you enjoyed this recipe, be sure to explore more global vegan favorites like our Alloco Recipe or browse our full collection for inspiration. Happy cooking—and happy flipping!
📖 Recipe Card: Vegan Maqluba
Description: Maqluba is a traditional Middle Eastern upside-down rice dish, here made vegan with hearty vegetables and aromatic spices. It’s a flavorful and comforting one-pot meal perfect for sharing.
Prep Time: PT25M |
Cook Time: PT45M |
Total Time: PT1H10M
Servings: 4 servings
Ingredients
- 1 1/2 cups basmati rice, rinsed and soaked
- 2 tablespoons olive oil
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 medium cauliflower, cut into florets
- 2 medium potatoes, peeled and sliced into 1/4-inch rounds
- 1 large onion, thinly sliced
- 2 medium tomatoes, sliced
- 3 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Brush eggplant, cauliflower, and potato slices with olive oil and season with salt and pepper.
- Roast vegetables on a baking sheet for 20-25 minutes until golden.
- Heat remaining olive oil in a large pot, sauté onions until soft.
- Layer roasted potatoes, eggplant, cauliflower, onions, and tomato slices in the pot.
- Sprinkle cumin, cinnamon, turmeric, salt, and pepper over the vegetables.
- Drain rice and spread it evenly over the vegetable layers.
- Pour vegetable broth over the rice and vegetables.
- Cover and cook on low heat for 30-35 minutes, until rice is tender and liquid is absorbed.
- Let rest for 10 minutes, then invert pot onto a large serving platter to serve.
Nutrition: Calories: 390 kcal | Protein: 8 g | Fat: 9 g | Carbs: 69 g
