Looking for vegan versions of your favourite North African dishes? We’ve got you covered!

Braised Cauliflower and Puy Lentil Tabouleh

Tabouleh, a classic dish from the southern Mediterranean, combines with excellent olive oil and sweet roasted cauliflower to create a hearty salad. For a gluten-free option, replace bulgur wheat with millet.

Ingredients:

• Lentils

• Bulgur wheat

• Olive oil

• Cauliflower

• Ground spices

• Salt

• Herbs

• Pomegranate seeds

Method:

1. Cook the lentils in water with a bay leaf until they are springy but fully cooked. Drain if necessary.

2. Soak bulgur wheat in boiling water or stock, then fluff with a fork and let it cool.

3. Fry cauliflower in oil until softened and slightly charred. Season with ground spices and salt.

4. Combine three-quarters of the lentils with the cooled bulgur wheat, cauliflower, herbs, and other ingredients. Mix gently with your hands.

5. Serve in a wide, shallow bowl, garnished with remaining lentils, pomegranate seeds, and herbs. Enjoy!

MOROCCAN RAS EL HANOUT COUSCOUS & VEGAN MEATBALLS

Try this delightful vegan Moroccan couscous and meatballs recipe—a comforting, plant-based dinner perfect for any evening.

Ingredients and Method:

In a large mixing bowl, combine regular couscous with 1 tbsp olive oil, a pinch of salt, and 2 tbsp of ras el hanout spice mix. Add boiling water to cover the couscous, quickly sealing the bowl with plastic wrap or a plate. After 8 minutes, uncover and fluff the couscous with a fork.

1. Toast giant couscous in a saucepan over low heat for a few minutes. Cover with water, add 1 tbsp of ras el hanout spices and a teaspoon of salt, and bring to a boil. Simmer for about 10 minutes or until tender, then drain and mix with the regular couscous. Toss in chopped herbs and set aside.

2. In a skillet, heat 2 tbsp of olive oil. Add chopped vegetables and cook for 10-15 minutes. Finally, add vegan meatballs and continue cooking until fully done.

3. Prepare the salsa by blending drained peppers with yogurt, tahini, salt, pepper, and olive oil.

4. Serve by spreading the sauce evenly in a large dish, adding the couscous mixture, and topping with meatballs, vegetables, fresh herbs, and pomegranate seeds. Enjoy!

Moroccan-Style Lentil, Chickpea, and Kale Soup

This hearty vegan soup combines lentils, chickpeas, and kale for a flavorful and protein-packed meal. Perfect for an easy weekday dinner and equally delightful as leftovers the next day.

Ingredients:

• Olive oil

• Onion

• Garlic

• Ginger

• Cumin

• Cayenne

• Lemon (chopped into chunky slices)

• Sundried tomatoes (finely chopped)

• Lentils

• Chickpeas

• Cherry tomatoes (quartered)

• Canned chopped tomatoes

• Cold water

• Veggie stock

• Kale

• Pepper (for garnish)

Method:

1. Heat olive oil in a pan over low heat.

2. Add chopped onion, minced garlic, and ginger to the pan.

3. Stir in cumin and cayenne.

4. Add lemon slices and finely chopped sundried tomatoes.

5. Wash lentils and set aside.

6. Rinse chickpeas in a colander.

7. Mix lentils and chickpeas into the pan.

8. Add cherry tomatoes and canned chopped tomatoes.

9. Use cold water to extract any remaining tomato juice from the can (about 1 cup).

10. Prepare veggie stock and add it to the pan.

11. Cover and let it simmer for approximately 10 minutes.

12. Wash kale and set it aside.

13. Allow the soup to thicken (lid off) for about 20-30 minutes, stirring occasionally.

14. Roughly chop kale and add it to the soup.

15. Simmer for an additional 5 minutes.

16. Season with pepper and serve.

17. Enjoy this soup with Marmite and Violife cheese on hot toasted ciabatta. It’s packed with flavor, protein, and goodness. For an extra kick, add more cayenne, garlic, and ginger!

Fennel, New Potato, and Green Olive Tagine

This versatile vegetarian tagine can be made with any seasonal vegetables you prefer. While fennel and potatoes are popular in autumn, you can use squash, sweet potatoes, and carrots in winter, or aubergines with peppers during the summer. The key element in this dish is the dried fruits—apricots, dates, sultanas, or raisins—which provide a distinct sweetness.

Ingredients:

• 2 medium onions, chopped

• 2 tablespoons olive oil

• 2 bulbs of fennel, thickly sliced

• 250g baby new potatoes, halved

• 3 garlic cloves, peeled and chopped

• 1 red chili, halved and deseeded (not chopped)

• 2 teaspoons Ras el Hanout (if unavailable, increase other ground spices by half)

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 1 teaspoon paprika

• ½ teaspoon turmeric

• ½ cinnamon stick

• 1 preserved lemon

• 1 bay leaf

• 600ml boiling water or stock

• 100g pitted giant green olives

• 50g dried apricots (and/or dates), chopped in half

• 2 large ripe tomatoes, chopped

• Salt and freshly ground black pepper

• Pomegranate syrup (to taste)

• Lemon juice (to taste)

• Garnish: fennel tops (leafy fronds), dill, or freshly chopped parsley or coriander

Method:

1. Dry-fry cumin and coriander in a pan, then grind them using a pestle and mortar.

2. Halve the preserved lemon, remove the seeds, and finely chop it.

3. Heat olive oil in a wok or large casserole; fry the onion until translucent.

4. Add garlic, halved chili, and spices; stir-fry until fragrant.

5. Stir in potatoes, preserved lemon, and fennel for a couple of minutes.

6. Pour in stock or boiling water (enough to cover); bring to a boil and simmer gently for 10 minutes.

7. Add tomatoes; simmer until all vegetables are tender (about 10 minutes) and the sauce thickens.

8. Mix in olives and apricots; simmer for an additional 5 minutes. Remove from heat (flavors will develop if left to stand).

9. Remove cinnamon stick, chili, and bay leaf.

10. Season with lemon juice, pomegranate syrup, salt, and freshly ground black pepper.

11. Garnish with fennel tops, freshly chopped parsley, or coriander.

12. Serve with couscous and harissa.

Chickpea and Red Amaranth Salad

This quick and versatile dish can be enjoyed as a side dish, packed lunch, or even a sandwich filling.

Ingredients:

• 1 can (400g) of chickpeas

• 1 handful of coriander

• 1 heaped tablespoon of red amaranth (alfalfa sprouts or cress work well too)

• Juice of 1 lemon

• 1 green chili (optional)

• Salt to taste

Method:

1. Rinse the chickpeas thoroughly, then drain and transfer them to a bowl.

2. Finely chop the coriander after drying it, and add it to the chickpeas.

3. Rinse and dry the red amaranth (or sprouts), then add it to the bowl.

4. Mix in the lemon juice.

5. If using chili, thinly slice 2-3 pieces and set them aside for garnish.

6. Dice the remaining chili and add it to the bowl of chickpeas.

7. Mix well, then garnish with the extra chili pieces and a few more red amaranth leaves.

8. Serve and enjoy!