The guy who runs Medieval Vegan writes: Lent is a great opportunity for the Medieval Vegan since it was a time of fasting and so the foods eaten are a lot closer to what I’ve been cooking. Of course the medieval Christian would still count fish (and sometimes any meat that they made to look like fish) but even so there are a number of recipes that are truly vegan.
As for Tharida:
Boil peeled fava beans with a little salt until they are done. Cut up the tharid (crumbled bread) and throw cumin and sumac leaves (?) on it and lemon juice, walnuts, and sour whey or yogurt, or clarified butter, or olive oil and sesame oil, and soak it with the fava bean water and serve.
Medieval Vegans version
1-16 ounce can of fava beans
a little salt, to taste
1 small artisanal sandwich bun
1/2 tsp. ground cumin seed, or to taste
2 tsp. powdered sumac, or to taste
[from Middle Eastern market]
lemon juice from one lemon
1/2 cup broken walnut halves
3 tablespoon green olive oil
3 tablespoon unroasted sesame oil
 Drain fava beans, saving canning liquid.
 Heat beans on a medium-low fire with a little salt until they are warm.
 While they are heating, tear up a small bun for the tharid.
 To the beans, add cumin, sumac, lemon juice, walnuts, and olive oil and sesame oil. Stir well.
 Add torn bread.
 Moisten with the reserved fava bean water and stir well.
 Warm through.
 Serve warm.
Notes from Medieval Vegan:
Can also be made with fresh fava beans. I didn’t use sour whey, yogurt, or butter because this was for Lent.