Yup, it's Vegan

Plant-based recipes for everyone

  • Home
  • About
    • Press
    • F.A.Q.
  • Recipes
    • Reader Favorites
  • Work with Me
  • Resources
    • What Do Vegans Eat?
    • Vegan Dining in Baltimore
Home » Dinner » Glowing Moroccan Vegetable Stew

Glowing Moroccan Vegetable Stew

May 11, 2017 By Shannon @ Yup, it's Vegan 15 Comments

1.5K shares
  • Share
  • Tweet
Print Recipe Jump to Recipe

I still can’t get enough of vegetables at the moment and am feeling no need to hide them inside other things. This glowing Moroccan vegetable stew is gently spiced with ginger, turmeric, coriander, and cinnamon, and is a gorgeous way to highlight a spring vegetable medley.

A gray plate topped with white basmati rice, chickpea balls, golden Moroccan vegetable stew, and garnished with chopped fresh cilantro, with another bowl of coriander leaves in the background.

I researched which spices are common in Moroccan cuisine and used a combination of them as the base for this dish. It’s not an authentic recipe by any means, so the Moroccan part is in the inspiration. Buying or borrowing a tagine and experimenting with some more authentic Moroccan cuisine is definitely on the wish list!

Close-up of Moroccan-spiced diced turnips, sweet potato, carrot, cauilflower, and onion stewing in golden turmeric broth, garnished with chopped herbs.

Also, please don’t skip the golden raisins in this dish! Their natural sweetness is complementary to the spices and tangy tomato so I think they are needed for balance. Otherwise, alternatives might include chopped dates or dried apricots. I used golden raisins because I had them in my pantry after making Sicilian cauliflower pizza.

Overhead view of a gray plate on a wooden cutting board, arranged with white rice, chickpea vegetarian meatballs, Moroccan vegetable stew, a wooden fork, and extra bowls of herbs and spices arranged around it.

I served this glowing Moroccan vegetable stew with some toasted almond and chickpea balls. They were a little crumbly so I’m opting out from sharing that recipe today. I frequently experiment with various veggie balls, such as exhibit A and exhibit B. But overall, my experiments rarely survive to the publication stage 🙂

Bright yellow turmeric-infused cauliflower and carrot with rice, almonds and Moroccan chickpeas in the background.

Print Pin
5 from 4 votes

Glowing Moroccan Vegetable Stew

Vibrant glowing Moroccan vegetable stew, made by braising spring vegetables in a tangy turmeric-infused broth with Moroccan spices. Low-fat, high-fiber, super delicious!
Course dinner
Cuisine gluten-free, Mediterranean, Moroccan, nut-free, refined sugar-free, soy-free, vegan, vegetarian
Keyword moroccan vegetable stew
Prep Time 15 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 4 servings
Calories 229kcal
Author Yup, it's Vegan

Ingredients

  • 2 tsp olive oil or refined coconut oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1/2 inch peeled fresh ginger minced or grated
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cayenne pepper
  • 1 bell pepper chopped
  • 14 oz. canned diced tomatoes (or use 1 and 1/2 cups diced fresh tomatoes)
  • 3 cups sweet potato diced (about 1 large)
  • 2 cups turnip peeled and diced (about 1 large)
  • 2 cups cauliflower finely chopped (about 1/2 head)
  • 1 cup carrot peeled and diced (about 2 carrots)
  • 1/2 cup golden raisins
  • 5 cups low-sodium vegetable broth
  • 2 tbsp fresh lemon juice (about 1/2 lemon)
  • chopped cilantro for serving
  • chopped toasted almonds for serving

Instructions

  • In a large soup pot, sauce pan or Dutch oven, heat the oil over medium heat. Add the onion and a pinch of salt, and stir. Cook the onion with occasional stirring until translucent and lightly browned, about 5 minutes.
  • Add the garlic and ginger and stir. After 30 seconds, add the cumin, turmeric, coriander, cinnamon, nutmeg, and cayenne pepper, and stir. Cook for another 30-60 seconds or until the spices are fragrant. Finally, add the bell pepper and cook for another 1-2 minutes to soften it slightly.
  • Stir in the tomatoes, sweet potato, turnip, cauliflower, carrot, golden raisins, and water or broth. Bring the mixture to a boil and then reduce it to a simmer. Cook covered for about 30 minutes, stirring occasionally. Remove the cover and cook uncovered, stirring occasionally, for about 15 more minutes or until all of the vegetables are cooked through. (The turnips tend to be the limiting factor in this).
  • Stir in the lemon juice and season to taste with salt and pepper. Serve hot, topped with cilantro and almonds if desired. Pair with rice, legumes, or other accompaniments of choice, or serve alone as a light and refreshing meal.

Notes

For a more bulked-up version of this glowing Moroccan vegetable stew, stir in cooked chickpeas, cooked white beans or cooked lentils after reducing the boiling mixture to a simmer.
Mix and match with other vegetables such as diced potatoes, rutabaga, celery, etc. Add greens by stirring in chopped kale toward the end of cooking, or stirring in spinach right at the end to wilt it.

Nutrition

Serving: 1fourth recipe | Calories: 229kcal | Carbohydrates: 47g | Protein: 5g | Fat: 3g | Monounsaturated Fat: 2g | Sodium: 239mg | Potassium: 1149mg | Fiber: 10g | Sugar: 26g | Vitamin A: 15000IU | Vitamin C: 103.1mg | Calcium: 130mg | Iron: 3.2mg

Loving these Moroccan flavors? Try my One Pot Moroccan Quinoa with Red Lentils!

One Pot Moroccan Quinoa with Red Lentils

Filed Under: Dinner, Spring Tagged With: citrus, gluten-free, grain-free, high-vegetable, Mediterranean-inspired, nut-free, refined sugar-free, soy-free, sweetener-free

« Simple Cashew Sesame Snap Pea Salad
Easy Edamame Pesto Pasta »

Comments

  1. Maryellen Brindel says

    April 6, 2019 at 19:26

    If a family member is very adverse to cilantro, is it best to eliminate coriander from this recipe.?

    Reply
    • Shannon @ Yup, it's Vegan says

      April 8, 2019 at 09:34

      Nope. Coriander seed tastes completely different than fresh coriander. It’s from a different part of the plant and doesn’t have the same flavor compounds that some people are sensitive to.

      Reply
  2. Cynthia says

    November 20, 2018 at 14:43

    5 stars
    GlowingMoroccan Vegetable Stew was not only fairly fast to make, but is delicious and healthy. I took the dish to a belly dance pot luck dinner and was asked for the recipe by several ladies. I’m making it tonight with different vegetables and the left over cauliflower. I’m also adding cod. Oh and I love the addition of the lemon juice. It gives the dish an added brightness to your palate. I’m not vegetarian, but I will be trying more of your recipes. Fabulous.

    Reply
    • Shannon @ Yup, it's Vegan says

      November 20, 2018 at 15:15

      Thanks for your comment Cynthia! I actually just made a batch of this too, it’s one of my faves 🙂

      Reply
  3. Louise says

    September 5, 2018 at 09:09

    Do you think I could use fresh tumeric instead of ground or would it overpower the dish?

    Reply
    • Shannon @ Yup, it's Vegan says

      September 5, 2018 at 11:30

      Fresh turmeric would be wonderful in this. Ground turmeric is actually stronger tasting than fresh so use more, maybe double.

      Reply
  4. Ansellia says

    March 23, 2018 at 11:39

    5 stars
    What a super delicious recipe! I used the vegetables I had on hand: butternut squash, eggplant, carrots, mushrooms (since it’s on my “must eat daily” list for a wholefood plant-based diet) and bell pepper. I planned adding some Swiss chard towards the end, but that never happened. However, I also added a cup of brown lentils. My entire family loved the result.

    Reply
    • Shannon @ Yup, it's Vegan says

      March 23, 2018 at 12:25

      Thank you for sharing your modifications!

      Reply
  5. dawn says

    March 16, 2018 at 21:55

    What can I. Use in place of turnips don’t care for them or celery or fennel.

    Reply
    • Shannon @ Yup, it's Vegan says

      March 19, 2018 at 09:25

      I would suggest just increasing the quantities of the other vegetables to make the total amount of vegetables the same. I’m sure that most vegetables you enjoy would also be tasty in this dish! Just adjust the cooking time if needed

      Reply
  6. Christina says

    January 14, 2018 at 14:48

    I’m going to make this tonight!! What are those balls on the dish?

    Reply
    • Shannon @ Yup, it's Vegan says

      January 15, 2018 at 07:05

      Those are some chickpea balls I tried to make to go with it that came out crumbly and terrible, haha!

      Reply
  7. Miss E says

    September 22, 2017 at 08:18

    5 stars
    Absolutely divine! Definitely making this again.

    Reply
  8. Kelsey says

    September 18, 2017 at 06:18

    5 stars
    I forgot to leave a comment until now, but I’ve made this three or four times, each with a slightly different mix of vegetables and it’s absolutely a staple for us now. The other day I added butternut squash. I usually make it with couscous instead of rice!

    Reply
  9. Kari @ bite-sized thoughts says

    May 12, 2017 at 05:13

    What a beautiful dish. I love the sound of the vegetable and flavour mix!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
Learn More

Advertisement

Popular Recipes

Garlic Sesame Noodles - Vegan, Gluten-free, High-Protein!
Vegan Spinach Artichoke Dip | Yup, it's Vegan
Cauliflower Mac and Cheese | Yup, it's Vegan
Smashed Avocado Vegan Quesadillas | Yup, it's Vegan

More Popular Recipes

As an Amazon Associate I earn from qualifying purchases.

Advertisement and Privacy Policy

Advertisement

Trending Now

Ultimate Hearty Vegetable Stew | Yup, it's Vegan
15-Minute Miso Soup with Greens | Yup, it's Vegan
Marbled Vegan Chocolate Banana Bread | Yup, it's Vegan
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Learn More

Never miss a recipe! Join my newsletter.



Design by

Copyright © 2013–2025

1.5K shares