How To make Moroccan Stew (Vegan)
1/4 cup water or veggie broth for sauting + 1 to 2 cups for stewing
vegetables in Two large onions, chopped Four cloves garlic (large cloves, mash these) 1 teaspoon ground cumin
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 to 1 teaspoon cayenne
1/2 teaspoon paprika
2 diced sweet potatos
2 diced zuccini
2 diced summer squash
1 diced carrot
2 diced tomatoes
1 diced bell (green) pepper
2 or 1 (depending if you like the buggers) cans garbanzo beans
(drained) raisins (however many you like, I used a cup of raisins). Saute onions, garlic and spices in water or veggie broth. Add sweet potatoes, zuccini summer squash and carrots. Let stew. Add water as necessary. Add tomatoes, bell pepper and garbanzos. Let stew. Add raisins. Cook until potatoes are mushy or done to your liking (about 30 minutes).
Serve over couscous or rice.
Servings: a lot!
** I eliminated the cayenne, cut way down on the garbanzo beans (or else they permeate every bite) and served with a dollop of plain nf yogurt (non-vegan).
How To make Moroccan Stew (Vegan)'s Videos
Vegetable Tagine
A vegetarian Moroccan stew loaded with heady warm spices, filled with tender vegetables. Make this with any veg you have - just don't skimp on the spices!!
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Moroccan Chickpea Stew Recipe
This Moroccan chickpea stew defines comforting and hearty. Filled with delicious veggies and spices, you'll be craving this dish all winter long.
#chickpea #stew #recipe
Read Full Recipe:
The Chickpea Stew I Make Every Winter
Full recipe:
Flatbread recipe written below!
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QUICK FLATBREAD RECIPE
▪️ 300g all-purpose flour, plus more as needed
▪️ 1 heaping tsp kosher salt
▪️ 1 1/2 tsp baking powder
▪️ 140g (5 ounces) creamy vegan coconut yogurt
▪️ 105 mL water
▪️ Extra virgin olive oil
▪️ Flaky sea salt
1. In a large bowl, combine the flour, salt, and the baking powder. Whisk well. Add the water and yogurt and use a silicone spatula or your hands to combine until it forms a dough.
2. Generously flour a work surface and add the dough. Knead it with your hands for 2 to 3 minutes or until smooth. If the dough is sticky, add a little more flour to your work surface and roll into the dough.
3. Add a little bit of oil to the bowl, add the dough, and cover with a towel. Rest for 15 minutes.
4. Heat a cast iron skillet over medium-high heat for 5 minutes. Meanwhile, divide the dough into six portions (use a bench scraper).
5. Lightly flour your work surface. Using a rolling pin, roll out the first round of dough into a oval-ish shape, rolling outward and off instead of rolling back and forth. Dust the rolling pin with flour if the dough sticks to it.
6. Test if the pan is hot enough: add a drop of water – if it sizzles immediately, it’s ready. Drizzle a small amount of oil into the pan spread it out with a towel.
7. Carefully lift up the dough round and add it to the hot pan. Once you see bubbles all over and the bottom is a little charred in spots, flip and cook on the other side until you see some charred spots on the second side.
8. Take off the heat and brush with olive oil and sprinkle with flaky salt. Roll out each dough round one by one and repeat the cooking process (don’t roll them out in advance, or they can get sticky).
???? Key Moments:
00:00 Introduction
00:22 Prep the aromatics
00:47 How to prep butternut squash
01:43 Time to cook!
05:10 Start the flatbread (so good!)
06:33 Make the yogurt sauce
07:30 Finish the flatbread
09:04 Final touches for the stew
09:48 Taste test!
Vegan Moroccan Stew Recipe - Hearty & Healthy
Who says vegan food has to be boring! Why not try this new Moroccan Stew recipe. Feel free to chop and change any of the ingredients you like and let me know your thoughts.
See full recipe below: Moroccan Stew
Prep and cook time 1hr 15mins
Serves 6 people.
Ingredients
2 tbl spoons olive oil
2 tbl spoons sunflower oil
500g Chickpeas (drained weight)
500g Black beans (drained weight)
500g Kidney Beans (drained weight)
1 red onion
1 leek
2 bell peppers
4 medium carrots
4 celery sticks
2 garlic cloves
4 tbl spoons mango chutney
4 tbl spoons maple syrup
4 tbl spoons sultanas
1 vegetable stock pot
1 lt water
5 tbl spoons of vegan double cream (coconut milk good substitute)
Salt & pepper to taste
Spice Mix:
4 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp tumeric
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ginger powder
1/2 tsp cloves
Detoxifying Slow Cooker Moroccan Stew | Vegan Recipe | Vegetarian Recipe
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Loaded with warm spices and packed with filling veggies, this detoxifying slow cooker Moroccan stew is clean eating that tastes like comfort food.
Get the full Detoxifying Slow Cooker Moroccan Stew recipe here:
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Berber Tagine (Vegan) / طاجين بالخضر
No meat, no problem ! Slow cooked bouquet of colourful vegetables with a beautiful mix of spices and herbs resulting in a delicious/low-cost tagine. Served best with moroccan side salads and some warm moroccan bread ! Enjoy !!!
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Cooking time: 2 Hours (Including prep time)
Ingredients:
Olive Oil: 4 Tbsp
Sea Salt: 1 tsp
Pepper: 1 tsp
Paprika: 1.5 tsp
Coriander: 2 tsp
Turmeric: 2 tsp
Ginger: 1.5 tsp
Water: 100 ml / 3.4 fl oz
Garlic: 3 Cloves
Parsley: 2 Tbsp
Cilantro: 2 Tbsp
Tomato Puree: 200 g / 7 oz
1 Onion
2 Small Potatoes
1 Turnip
2 Cauliflower Fleurettes
1 Red Bell Peppers
1 Zucchini
1 Carrot
Green Peas (Handfull)
Olives (8 to 10 olives)