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Vegan Moroccan Inspired Meal

Something about a Vegan Moroccan Inspired Meal has me feeling all warm and cozy at this time of the year! Let's roast

FIRST BLOG POST OF 2022 and it’s a doozy!!! 

I hope you all had a wonderful holiday season. The mister and I were able to get away for a week to visit family and while the visits were brief they warmed our hearts. Covid is raging here in Ontario. We are all exhausted by this pandemic but it looks like we are in for yet another cruddy winter. All my fingers and toes are crossed that we will be able to head south at the end of February. My body, mind and soul need it!!! 

Winter has set in and has us craving soups, stews, pastas and anything that feels cozy and comforting. This meal was born on a freezing cold night and warmed us in all the right places. I love whole roasted cauliflower. It’s a beautiful dish but what I love the most is how easy it is to execute. You could swap any of the spices for the ones you love but please give this one a go! The rice dish we made was delicious but feel free to swap for quinoa or another grain if you feel like switching it up. The stew we created could easily have any or all the veggies swapped out depending on what you nance on hand. Gotta love a versatile recipe, am I right!?

This is a 3 recipe in one post so let’s get cooking!!

Vegan Moroccan Inspired Meal

Teri-Ann Carty
Something about a Vegan Moroccan Inspired Meal has me feeling all warm and cozy at this time of the year! Let's roast
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Dinner, Lunch, Main Course
Servings 2


  • oven
  • stove
  • dutch oven or large pot



  • 1 medium head of cauliflower
  • 2-3 tbsp olive oil
  • 2-3 tbsp hot water
  • 1 tbsp maple syrup
  • 1 tbsp tomato paste
  • 1 tsp harissa spice
  • 1 tsp paprika
  • 1 tsp ground cumin seeds
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp ground coriander seeds
  • ½ tsp cayenne powder
  • salt to taste


  • 1 medium onion (small diced)
  • 2 big cloves garlic (minced)
  • 1 tbsp harissa spice
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp coriander powder
  • ½ tsp cayenne powder
  • salt to taste
  • 1 large carrot (roughly chopped)
  • 1 large russet potato (1 Inch cubes)
  • 1 medium sweet potato (1 Inch cubes)
  • 1 large can peeled diced tomatoes
  • 10 dried apricots (roughly chopped)
  • 1 litre vegetable broth
  • 1 small can chickpeas (drained and rinsed)
  • olive oil
  • 2 tbsp lime juice
  • 2 tbsp chopped parsley
  • parsley leaves for garnish


  • 1 cup white basmati rice (rinsed)
  • ½ cup small green lentils (rinsed)
  • water or broth
  • 1 bay leaf
  • 1 garlic clove (peeled)
  • 1 tsp sumac
  • ½ cup blanched almonds
  • 2 tbsp chopped parsley
  • salt to taste



  • Preheat your oven to 425.
  • Trim the green leaves from the cauliflower and cut out the tough part of the core. Be sure to leave enough core to hold the florets together.
  • Add all the spices, the tomato paste, and the oil to a medium sized bowl and whisk together. Add a bit of hot water so that the mixture is a little runny but not watery. You want it to stick to the cauliflower.
  • Put the whole cauliflower head in the bowl and try to cover the outside as much as possible.
  • Spoon some of the mixture into the space left when you removed the core. Use a brush or your hands to completely cover the cauliflower.
  • Place the head right side up on a cast iron pan or a cookie sheet with sides.
  • Pour the last of the mixture over the cauliflower and put in the oven alongside a tray with 1/2 cup of water.
  • Bake for 40 minutes (30 if you have a smaller cauliflower, 50 if you have an extra large head). It’s done when you can slide a thin knife in easily.
  • Sprinkle with malden salt.


  • Drizzle some olive oil in a dutch oven and heat on medium until it shimmers.
  • Add the onions and a sprinkle of salt and sauté until translucent and soft (3-5 minutes). Add garlic and stir for 30 seconds and then add spices and tomato paste. Toast the spices for 1 minute (add a splash of veggie broth if your pot is hot and the spices are sticking too much).
  • Add the carrots and potatoes and stir to coat.
  • Add the tomatoes, veggie broth, and apricots and bring to a boil.
  • Simmer for 20 to 25 minutes until the vegetables are fork tender. Taste and add salt as desired.
  • Add chickpeas and simmer for another 5 minutes then add lime juice and chopped parsley.
  • Serve hot.


  • Preheat oven to 320.
  • Cook the rice according to package instructions.
  • Add the lentils, 2 cups water and/or broth, the bay leaf, and the clove of garlic to a small pot.
  • Bring to a boil and then reduce to a simmer. Cook for 15 to 20 minutes until lentils are soft but not mushy.
  • Drain the lentils once they are cooked.
  • Spread the blanched almonds evenly on a cookie sheet and put in the oven until they are a little brown but not burnt (between 5 and 10 minutes).
  • Remove from the oven and roughly chop.
  • Mix the cooked rice, the cooked lentils, and a good sprinkle of salt.
  • Sprinkle sumac, chopped parsley, and chopped almonds on top and serve.
Keyword dairy free, gluten free, moroccan, plant based, roasted, variety, vegan, vegetables

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