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
Equipment
- oven
- stove
- dutch oven or large pot
Ingredients
ROASTED WHOLE CAULIFLOWER INGREDIENTS
- 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
MOROCCAN INSPIRED STEW INGREDIENTS
- 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
LENTIL RICE INGREDIENTS
- 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
Instructions
ROASTED WHOLE CAULIFLOWER INSTRUCTIONS
- 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.
MOROCCAN INSPIRED STEW INSTRUCTIONS
- 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.
LENTIL RICE INSTRUCTIONS
- 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.