Morocco is known for its cuisine and whoever has traveled to Morocco will let you know how amazing and diverse the food is. However, the most attention online and on TV is given to meat-based food. But Moroccan food has a lot more to offer, such as many dishes that are vegan by default but just don’t have the attention as the meat-based ones. It is time to introduce some of them to you as the vegan dishes are absolutely delicious! I will post Moroccan vegan recipes on a regular basis here for everyone who wants to explore more plant-based Moroccan dishes.
This healthy and delicious meal is traditionally cooked in a clay oven and served with bread and yogurt. But you don’t need a clay oven or a Tajine vessel to prepare this. Any heavy oven-safe cooking pot or Dutch oven is good. I absolutely recommend trying this with Moroccan mint tea, some herbed olives, and fresh good quality bread.
- Ingredients for 6 portions:
- 2-3 Tbsp olive oil
- 1 big onion cut in slices
- 2 big cloves of garlic or 4 smalls minced
- 1 Tbsp coriander seeds
- 1 Tbsp cumin seeds
- 1 Tbsp turmeric
- 6 medium potatoes cut in big slices
- 3 medium to large carrots cut in big slices
- 1 small to medium white cabbage cut in bigger pieces
- 1 to 2 fresh red chili peppers cut in small pieces (remove seeds)
- 800 ml/27 oz veggie broth
- 2 cups of frozen peas
- (take the peas out the freezer around one hour before cooking)
- 1 bunch of fresh parsley and 1 bunch of fresh mint minced
- (don’t forget to put some aside for the garnish)
- 3 big tomatoes cut in bigger slices
- Salt and pepper to taste
- For the Harissa yogurt
- 450 g/ 1LB plant-based yogurt, unsweetened, unflavored
- 2 big cloves of garlic minced
- A pinch of salt and pepper
- 2-3 tsp Harissa paste
Instructions for Tajine:
Preheat oven to 200°C / 390°F.
In a big pot on the stove, heat olive oil and add the onion slices. Cook until light brown, add the minced garlic and cook for another 2-3 minutes. Add the coriander, and cumin seeds. Don’t forget to stir regularly.
Add turmeric, stir to mix everything and add the potatoes, and carrots. Stir again to incorporate all seasonings. Add half of the cabbage and the red chili pepper, the veggie broth, and stir to mix everything.
Place the lid on the pot and bake in the oven for 25 min. MAKE SURE THE POTATOES ARE NOT TO SOFT.
In the meantime prepare the yogurt. Add garlic, salt, pepper, and Harissa paste to the yogurt and set aside.
Mince the parsley and the mint and leave some of both aside for the garnish.
Take the pot out and remove the lid and add the peas, minced parsley, and the mint (sprinkle some salt and pepper to taste). Add the tomato slices (overlap the ends) and bake in oven WITHOUT lid until the tomatoes are golden brown (around 15-20 min).
Serve with the Harissa yogurt and good bread. Top with the minced parsley and mint that you set aside. Optional: Olives are a perfect addition to this dish.