Serve this hearty and flavorful “Vegan Rockin’ Moroccan Stew” (recipe below) over Quinoa with Fresh Parsley, with a beautiful Fig, Kale, and Tomato Salad on the side. For dessert, offer Laura’s enticing Vegan Apple-Tortilla Tart for a satisfying sweet treat ! WATCH Laura prepare this hearty vegan meal on YouTube.

1

ABOUT THE RECIPE:

This stew really rocks. Easy to prepare, this tasty dish is a hearty “one-pot” recipe that bakes in the oven, making it ideal to serve for a weeknight supper. I suggest serving it with brown rice, quinoa, millet, or crusty bread, with a crisp green salad on the side.

Makes 6 to 8 servings

2

INGREDIENTS:

1 large red onion, chopped

4 large carrots, peeled and cut in 1-inch slices

4 small (or 3 large) russet or Yukon gold potatoes, peeled and cut in 1-inch cubes

1 very small cauliflower, cut in florets

1 medium eggplant, peeled and cut in 1-inch cubes

1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
(see note)
1 can (28 ounces) crushed tomatoes
1 teaspoon ground cumin

1 teaspoon ground cinnamon

¼ to ½ teaspoon cayenne pepper (to taste, use 1/2 teaspoon for very spicy)

¼ to ½ teaspoon salt, to taste

2½ cups vegetable broth, plus more as needed

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Put the onion, carrots, potatoes, cauliflower, eggplant, chickpeas, tomatoes, cumin, cinnamon, cayenne pepper, and salt in a large mixing bowl. Toss to combine.

Put the vegetable mixture in a 5- to 7-quart casserole dish or Dutch oven. Pour the vegetable broth over the top. Cover and bake for 1 hour 10 minutes to 1 hour 20 minutes, or until the vegetables are soft. As the stew cooks, check it every half hour adding an additional ¼ cup of the vegetable broth if the stew becomes dry.

Remove the stew from the oven and let cool for 10 minutes. To serve, spoon the stew into deep bowls and serve.

4

NOTE: For a heartier stew, use an additional 1/2 can (7 to 8 ounces) of chickpeas.

Ingredients

Directions

1

ABOUT THE RECIPE:

This stew really rocks. Easy to prepare, this tasty dish is a hearty “one-pot” recipe that bakes in the oven, making it ideal to serve for a weeknight supper. I suggest serving it with brown rice, quinoa, millet, or crusty bread, with a crisp green salad on the side.

Makes 6 to 8 servings

2

INGREDIENTS:

1 large red onion, chopped

4 large carrots, peeled and cut in 1-inch slices

4 small (or 3 large) russet or Yukon gold potatoes, peeled and cut in 1-inch cubes

1 very small cauliflower, cut in florets

1 medium eggplant, peeled and cut in 1-inch cubes

1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
(see note)
1 can (28 ounces) crushed tomatoes
1 teaspoon ground cumin

1 teaspoon ground cinnamon

¼ to ½ teaspoon cayenne pepper (to taste, use 1/2 teaspoon for very spicy)

¼ to ½ teaspoon salt, to taste

2½ cups vegetable broth, plus more as needed

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Put the onion, carrots, potatoes, cauliflower, eggplant, chickpeas, tomatoes, cumin, cinnamon, cayenne pepper, and salt in a large mixing bowl. Toss to combine.

Put the vegetable mixture in a 5- to 7-quart casserole dish or Dutch oven. Pour the vegetable broth over the top. Cover and bake for 1 hour 10 minutes to 1 hour 20 minutes, or until the vegetables are soft. As the stew cooks, check it every half hour adding an additional ¼ cup of the vegetable broth if the stew becomes dry.

Remove the stew from the oven and let cool for 10 minutes. To serve, spoon the stew into deep bowls and serve.

4

NOTE: For a heartier stew, use an additional 1/2 can (7 to 8 ounces) of chickpeas.

Vegan Rockin’ Moroccan Stew
This filling “Vegan Rockin’ Moroccan Stew” (served over Quinoa with Fresh Parsley) makes a wonderful vegan entrée. WATCH Laura prepare these hearty vegan recipes on YouTube!
Recipe from Chef Laura Theodore’s cookbook: Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. Learn more about this wonderful book and buy a signed copy HERE.
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