By Aaron Wurm
Cook 1 cup of millet in 2 cups of water over medium heat with a pinch of salt. Bring to a boil, reduce to a simmer, and cover. Cook for about 15-20 minutes, or until the water is absorbed and the millet is soft. Fluff with a fork and set aside.
Cut the tempeh into thin slices. Heat 1 tbsp of olive oil in a pan over medium heat. Add the tempeh slices and cook until they are golden brown on both sides, about 3-4 minutes per side. Remove from the pan and set aside.
Peel and dice the carrot, butternut squash, and onion. Chop the tomatoes and mince the ginger.
In a large pot, heat 1 tbsp of olive oil over medium heat. Add the onion and ginger, cooking until fragrant and the onion is translucent, about 3-5 minutes.
Add the diced carrot and butternut squash to the pot. Stir in 1 tsp each of ground cumin and coriander, and cook for another 5 minutes, until the vegetables begin to soften.
Add the chopped tomatoes, chickpeas, 1 tbsp of harissa or chili paste, 1 tsp of salt, and 1/2 tsp of black pepper to the pot. Stir well to combine.
Cover the pot and let the stew simmer on low heat for 20-25 minutes, stirring occasionally, until the vegetables are tender and all flavors are well combined.
Chop the cilantro. Add the seared tempeh to the pot, stir gently to combine, and let it heat through for about 2 minutes.
Serve the Moroccan Vegetable Stew over the cooked millet, garnished with fresh cilantro. Enjoy your hearty and flavorful meal!
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This Moroccan Vegan Gluten-Free Stew recipe is ready in 45 minutes and features Tempeh, Millet, Carrot and other delicious ingredients. Contains 450 calories total.
Cook 1 cup of millet in 2 cups of water over medium heat with a pinch of salt. Bring to a boil, reduce to a simmer, and cover. Cook for about 15-20 minutes, or until the water is absorbed and the millet is soft. Fluff with a fork and set aside.
Cut the tempeh into thin slices. Heat 1 tbsp of olive oil in a pan over medium heat. Add the tempeh slices and cook until they are golden brown on both sides, about 3-4 minutes per side. Remove from the pan and set aside.
Peel and dice the carrot, butternut squash, and onion. Chop the tomatoes and mince the ginger.
In a large pot, heat 1 tbsp of olive oil over medium heat. Add the onion and ginger, cooking until fragrant and the onion is translucent, about 3-5 minutes.
Add the diced carrot and butternut squash to the pot. Stir in 1 tsp each of ground cumin and coriander, and cook for another 5 minutes, until the vegetables begin to soften.
Add the chopped tomatoes, chickpeas, 1 tbsp of harissa or chili paste, 1 tsp of salt, and 1/2 tsp of black pepper to the pot. Stir well to combine.
Cover the pot and let the stew simmer on low heat for 20-25 minutes, stirring occasionally, until the vegetables are tender and all flavors are well combined.
Chop the cilantro. Add the seared tempeh to the pot, stir gently to combine, and let it heat through for about 2 minutes.
Serve the Moroccan Vegetable Stew over the cooked millet, garnished with fresh cilantro. Enjoy your hearty and flavorful meal!
Calories per Serving: 450
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