Vegan Tavë Kosi: A Dairy-Free Twist

Vegan Tave Kosi is a delicious twist on a classic Albanian dish (with its origin in Elbasan city), perfect for those who don’t eat dairy. Instead of yoghurt and lamb, we use tofu and plant-based yoghurt to create a creamy texture.

Experience the essence of Albanian cuisine with this vegan take on Tavë Kosi. Featuring a medley of brown rice, tofu, and a vibrant assortment of vegetables, this dairy-free rendition retains the creamy texture of the original.

Baked to golden perfection and garnished with fresh parsley, it’s a wholesome, plant-powered homage to a Balkan classic.

Vegan Albanian Tavë Kosi Recipe

Prep Time: 10 min

Cook Time: 55 min 

Total Time: 1 hour 5 min 

Servings: 4

Ingredients:

• 1 cup medium-grain brown rice
• 3 tbsp olive oil
• 1 medium onion, chopped 
• 2 packed cups button mushrooms, thinly sliced
• 2 bell peppers, deseeded and sliced 
• 1 chilli pepper, deseeded and sliced (Aleppo pepper works best)
• 3 garlic cloves, minced 
• 1 (16-ounce) block tofu
• Sea salt and freshly ground black pepper, to taste
• 1 tbsp paprika 
• 4 tbsp all-purpose flour
• 2 cups full-fat vegan yogurt, no sugar added 
• 1 cup hot vegetable broth 
• 1 tsp turmeric powder  
• 2 tbsp nutritional yeast 
• Fresh parsley for garnish (optional)

How to Make Vegan Tavë Kosi (step-by-step)

1. Cook the rice in 3 cups of water for about 25 minutes; drain and reserve. 
2. In the meantime, in a large skillet, heat 1 tablespoon of olive oil over moderately-high heat. Then, sauté the onions for about 4 minutes or until they’ve softened.
3. Then, sauté the mushrooms and bell peppers until they are just tender, about 3 minutes; add the garlic and chilli peppers; continue to sauté for 1 minute more, until aromatic.
4. Press your tofu: Wrap the block of tofu in a clean kitchen towel. Put something heavy such as a skillet on top; you can also place the jars in the skillet and leave it for 30 minutes. 
5. Crumble your tofu and add it to the skillet. Allow it to cook for a further 2 to 3 minutes until cooked through. 
6. Add the salt, pepper, and paprika; stir and remove from the heat. 
7. In a large saucepan heat the remaining 2 tablespoons of olive oil; once hot, add the flour and cook on medium-low heat until frothy. Remove from the heat; add the broth, yogurt, and turmeric powder. Add the tofu/mushroom mixture and stir to combine. 
8. Spoon the mixture in the casserole dish. Add rice and gently stir to combine. 
9. Bake in the preheated oven at 360 degrees F (180 degrees C) for 20 minutes.
10. Remove from the oven, sprinkle with nutritional yeast, and return to the oven; bake for a further 10 minutes, until it is set but still wobbly. 
11. Garnish with fresh parsley, if used, and serve warm. Enjoy! 

If you have never thought of trying tavë kosi before, but you’re curious about its taste, this is your sign to try this vegan recipe!

Nutrition Facts About Vegan Tavë Kosi

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