Travel 
Vegan Recipes 
Moroccan Vegetable Stew 2
A hearty, fragrant, and vibrant Moroccan-inspired vegetable stew that perfectly balances savory spices with a touch of sweetness from golden raisins. It is an ideal make-ahead meal that tastes even better the next day.
Simple Tasty Recipes
Ingredients for 4-6 Servings
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2 tablespoons
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2 cups
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2 cups
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1.5 cups
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1 teaspoon
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0.5 teaspoon
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0.5 teaspoon
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0.125 teaspoon
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0.125 teaspoon
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2 cups
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1.5 cups
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1.5 cups
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1 cup
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2 cups
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0.5 cup
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1 piece
Time
Goes Great with
Method
- In a 6-quart saucepan, melt the vegan margarine over medium-high heat.
- Add the cabbage and onions to the pan. Sauté, stirring frequently, until the vegetables are softened, about 4 minutes.
- Add the cubed eggplant to the pan and continue to cook and stir until softened, approximately 3 minutes.
- Stir in the turmeric, cinnamon, ground ginger, allspice, and saffron threads, ensuring the spices are well-distributed and fragrant.
- Pour in the vegetable broth and bring the mixture to a boil.
- Stir in the carrots, rutabaga, tomatoes, and the bay leaf. Cover the pan and reduce heat; simmer for 40 minutes or until all vegetables are tender.
- Add the chickpeas and raisins. Continue to cook, covered, for another 20 minutes, or until the stew has thickened slightly.
- Remove the bay leaf before serving.
Notes:
- Serving Suggestion: This dish is traditionally served over fluffy couscous or steamed white basmati rice to soak up the flavorful broth.
- Storage: This stew stores beautifully in the refrigerator for up to 4 days and flavors continue to meld over time.
- Pro Tip: If you cannot find rutabaga, parsnips or sweet potatoes make an excellent substitute.
- Spice Hack: Toast your saffron threads lightly in a dry pan for 30 seconds before adding to the stew to enhance their aroma.
| Nutrient | Per Serving |
|---|---|
| Calories | 310 kcal |
| Carbohydrates | 48g |
| Protein | 12g |
| Fat | 9g |
| Fiber | 11g |
Goes Great with
45 mins
