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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
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Servings: 2 servings
Author: Teri-Ann Carty
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes

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 can chickpeas small can, drained and rinsed
  • olive oil
  • 2 tbsp lime juice
  • 2 tbsp parsley chopped
  • 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 parsley chopped
  • salt to taste
US Customary - Metric

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.

Nutrition

Serving: 1serving | Calories: 1304kcal | Carbohydrates: 222g | Protein: 39g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Sodium: 2391mg | Potassium: 3462mg | Fiber: 39g | Sugar: 52g | Vitamin A: 25452IU | Vitamin C: 192mg | Calcium: 362mg | Iron: 13mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.