Moroccan Vegan Stew

Moroccan Style Vegan dish is a great alternative for full of flavor, aromatic western style dish with no meat included.  It smells amazing and tastes even better. The combination of vegetables, oriental spices, orange juice, and brazil nuts make a perfect dish that you can cook for yourself and your family and friends. The dish is super safe if you are on ”diet” plus it looks and tastes fantastic. Open your tastes to different cultures. Try to cook something different than usual. Today’s possibility of searching for anything online opens the door for your culinary development. Trust me, even the dish is originally far away from what you used to cook, it is still simple. Do not be afraid to try new things. Develop your taste, running your imagination.

Lentils which are one of the ingredients in that dish are very fast to cook. All you need to do is to pour over hot water and steam them for a couple of minutes under the lid. It is ready to go.

Lentils get a satisfactory amount of Folate, Fiber, Copper, Phosphorus, Manganese, Iron, Vitamin B1, B5, B6, Zinc and Potassium. It is a great source of protein too, as it has got about 18g for 100g of proteins.

Do you need more information about them? Click here for more lentils based culinary ideas.

To make Moroccan Style Vegan Dish get : ( 6 portions )

  • 3 medium onions (chopped)
  • 1 leek ( sliced)
  • 200 g cooked chickpeas
  • 1/3 glass red lentils
  • 500 g tomatoes (peeled)
  • 1 large sweet potato (cut on squares)
  • 1 tbs cumin seeds
  • 1 tbs chili flakes
  • 1 inch fresh ginger (chopped)
  • 3 garlic cloves (pressed)
  • 1 orange (pressed for juice)
  • orange zest 1 inch
  • Himalayan Salt
  • Coconut oil
  • 2 handful of fresh coriander leaves
  • hand full brazil nuts
  • hand full raisins

Preheat the large saucepan with approx 2 tbs of coconut oil. Throw in the cumin seeds and ginger, after 30 seconds, throw the onion and leeks and fry on medium heat until a little brown. It will take about 7-10 minutes. Throw the sweet potatoes squares and cook for another 5-7 minutes stirring once for a time. In the meantime blend the tomatoes and pour over the vegetables into the saucepan. Press in the garlic and season well with Himalayan Salt and chili flakes. Throw in the lentils and pour over the orange juice adding the orange zest.  Steam under the lid for another 12-15 minutes on medium heat.

In the end, throw in the chopped coriander and handful of raisins with nuts. Cover with lid and cook for another 5 minutes. Try for taste, you may need more salt or chili. Add more seasoning if needed, stir well and leave on the side for a couple of minutes.

For pancake you will need :

  • 1/2 glass of gluten-free flour (mix of potato starch, rice flour, chickpeas flour etc)
  • approx 1/2 glass water
  • 1 medium onion chopped
  • handful of coriander chopped
  • Himalayan Salt
  • tbs graham masala spice
  • coconut oil

Prepare the bowl. Throw in the flour and start adding water using a whipping spoon, a little by little. You need to get a consistency of pancake mixture. If you need more water, add so. Throw in the onion, coriander and salt with graham masala. Mix well all ingredients. Try for taste, add more spices if needed. The medium tick mixture is ready now for pancakes.

Preheat the pan on high heat with coconut oil. Using big spoon pour over the mixture forming round pancake and fry for 2-3 minutes on each side. It is ready to go.

Serve all with fresh coriander leaves.


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