MOROCCAN VEG STEW ~ Freegan Vegan Cuisine!
Searching for the flavor of Panera's Moroccan Tomato Lentil Soup
The COZY and thick stew recipe you'll love
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LEARN HOW TO MAKE A STEWPENDOUS WARM VEGETABLE STEW RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Winter for me is all about keeping cozy with deliciously warm recipes. Join me in this episode and learn how to make a thick, rich, and umami packed veggie stew recipe that will show winter who's boss! Let's begin
Ingredients:
1 red onion
3 pieces garlic
2 carrots
3 celery stalks
3 russet potatoes
200g king oyster mushrooms
2 plantbased sausages
2 tomatoes
2+2 tbsp avocado oil
2 tbsp tomato paste
few sprigs of thyme
1 cup red wine
1 cup frozen peas
5 cups vegetable stock
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
chopped parsley to garnish
Directions:
1. Dice the red onion and finely chop the garlic. Chop the carrots into large bite sized pieces and finely chop the celery.
2. Chop the russet potatoes into large bite sized cubes. Quarter the king oyster mushrooms and tear the plantbased sausages into bite sized pieces. Dice the tomatoes
3. Heat up a stockpot to medium high heat. Add 2 tbsp of avocado oil followed by the plantbased sausage. Sauté for about 5-6mins until the sausage is nice and crispy. Set the sausage aside
4. Bring the stock to medium heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for about 5-6mins
5. Add the celery and carrots. Sauté for a few minutes. Then, make a well in the middle of the pot and add in the tomato paste along with the leaves from a few sprigs of thyme. Give the pot a good stir
6. Add in the tomatoes and stir. Add the red wine, turn the heat to medium high, and stir the pot. Allow the stew to bubble away for about 2mins
7. Add the russet potatoes, king oyster mushrooms, frozen peas, and the vegetable stock. Add the soy sauce and dark soy sauce. Give the pot a stir, then simmer on medium low for 25-30mins
8. Transfer about 3/4 cups of the stew into a blender. Blend on high for a few seconds, then transfer back to the pot. Give the pot a good stir
9. Plate and garnish with some of the crispy plantbased sausages and freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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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)
Moroccan Chickpea Stew (Vegan, Vegetarian)
Hello Hungry Friends,
Moroccan veggie-packed chickpea stew – an aromatic melange of chickpeas, vibrant veggies, and spices. A healthy protein-rich meal, full of fragrant goodies that is always a hit at any time of the week! You can serve this as it is or with couscous, rice or quinoa.
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Preparation time 20 minutes
Cooking time 40 minutes
Serves 4
Ingredients
1 small onion, finely chopped
2 garlic cloves, finely chopped
4 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 tsp cinnamon
1 tsp turmeric
1 x 400g can of chickpeas, rinsed and drained
1x 400g can of chopped tomatoes
300ml vegetable stock
1 courgette, cut into chunks
1/2 aubergine, cut into chunks
100g carrots, diced
100g baby corn halved
100g mangetout (you can add ½ pepper instead of the peas)
Salt and pepper to taste
Flat-leaf parsley, chopped to serve
100g Plain yoghurt or soya yoghurt to serve (optional)
Instructions
1. Heat 2 tbsp of the olive oil in a pan and add the chopped onion, chopped garlic, and gradually add all the spices. Fry over a low heat for 3-4 minutes.
2. Add the chickpeas, chopped tomatoes, and the vegetable stock to the pan, and cook over a medium heat for 10 minutes.
3. Meanwhile, in a separate pan, stir fry the vegetables with the remaining 2 tbsp olive oil.
4. Combine the chickpea mixture with the vegetables, cover, and simmer for 25 minutes until the vegetables are tender.
5. Scatter over the parsley and serve with either couscous, quinoa, or rice together with the plain or soya yoghurt, as you prefer.
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From us to you, a toast to feasting on tasty food.
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Tasty Vegan Moroccan Chickpea Stew in 30 mins!
Hey guys!
Here is a super easy, inexpensive and I promise yummy chickpea stew.
What can you do with that?
Eat it right away, nice and warm
Freeze it in a container and have it when you can't be bothered to cook
Have it the day after with some lovely vegetables as a cold salad
What you need?
For the sofritto
Oil - I use sunflower oil and extra virgin olive oil
1 piece of celery
1 carrot
1 onion
After 5 mins add:
1-2 tablespoons of paprika
1 tablespoon of nutmeg powder
1 tsp of ginger powder
1 tsp of tumeric
3 bay leaves
Cook for another 5 minutes
then add:
2 can of chopped tomatoes
Garlic
2 spoons of cinnamon powder
1 can of chickpeas
1tsp salt (or more if needed)
Cook for about 20 minutes - the longer it stays the tasty it becomes, but if you are in hurry 20 minutes will do!
1 cup of quinoa (I use black and white quinoa)
I cook that in boiling water for about 10 minutes, then I season it with salt and olive oil and some fresh coriander and the juice of half a lemon.
Enjoy!
Please do let me know if you try it and if you like it!
Thanks for watching and see you soon,
Valentina x
Moroccan Couscous stew | Couscous with Seven Vegetable -Vegan Edition
This humble, yet extremely colorful and rich Couscous with Seven Vegetable dish takes me all the way back to warm and cozy childhood family weekly dinners with my parents and siblings around the table, enjoying every single bite of this welcoming and belly-warming meal. My mom still makes it with chicken or meat, or some bones... BUT, I'm so excited to show you my vegetarian/ vegan version, which is no less than PERFECTION. I actually add a very non-traditional ingredient that makes it taste juts like meat, and I can't wait to hear your thoughts on that one. Dig in to the video and make it for your family and friends. Enjoy!!!!
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