Category: vegan cooking

Moroccan vegetable tajine

Moroccan vegetable tajine

recipe under the cut!


  • 1 white onion, chopped
  • 3 tomatoes
  • 3 potatoes
  • 3 carrots
  • 1 zucchini
  • 1 yellow squash
  • 3 cloves of garlic, minced
  • ½ cup green olives
  • 2 tsp ground black pepper
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp paprika
  • 2 tsp salt, or to taste
  • ½ tsp cardamom
  • ½ tsp mace
  • 1 bay leaf
  • 2 sticks of cinnamon
  • pinch of saffron
  • 1 bouquet of parsley
  • 1 bouquet of cilantro

this is a good baseline, but you can also substitute out or add other vegetables/fruits as you please (popular ones also include cauliflower, turnips, peas, dried plums, and green beans), or play with the spices.


1. prepare the vegetables: quarter or slice the tomatoes; peel and cut the potatoes into (very) large cubes; peel carrots and cut in half lengthwise (from the greens end to the tip) and crosswise; cut the yellow squash in half lengthwise and crosswise; cut the zucchini in half or in quarters (depending on its size) lengthwise and in half crosswise.

2. place chopped onion, garlic, and saffron in the bottom of a large clay cooking tajine (you can also use a Dutch oven, a slow cooker, or a thick pot with a diffuser).

3. arrange the vegetables that take the longest to cook on the bottom of the tajine and the ones that cook the fastest towards the top. in this case, the potatoes are added first, then the carrots, then the squash and the olives. I prefer to quarter the tomatoes and put them in the centre, but you can also slice them and lay them on top.

4. add parsley and cilantro over top of the vegetables, then sprinkle the spices evenly over the tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables.

5. cover and cook on low for about 2 hours, occasionally pouring liquid from the bottom of the tajine back over the top of the vegetables, until vegetables are cooked.

vegan onion and “egg” tart with fig jamrecipe …

vegan onion and “egg” tart with fig jam

recipe under the cut!

makes one 9″ tart


for the crust:

  • 1 ¼ cup all-purpose flour
  • ½ tsp salt
  • 6 tbsp vegan margarine
  • 5 tbsp ice-cold water

for the filling:

  • 3 tbsp vegan margarine
  • 5-6 onions
  • 2 tsp dried thyme, or 2 tbsp fresh thyme
  • ¾ tsp salt
  • ¾ tsp black pepper
  • ½ tsp nutmeg
  • 6 cloves chopped garlic, or to taste
  • 1 cup vegan mozzarella cheese, shredded (optional)
  • 2 VeganEggs, prepared according to instructions on package
  • ¼ cup non-dairy milk


for the crust:

1. sift flour and salt into a large mixing bowl.

2. cut margarine into the flour with a knife or a pastry blender until the chunks are about the size of peas.

3. add water 1 tablespoon at a time and knead until dough just comes together, being careful not to overwork it. wrap dough in plastic wrap and refrigerate while you prepare the filling.

for the filling:

1. cut onions in half lengthwise and lay them cut-side down. make four to five cuts through the onion lengthwise, angled towards the center of the onion, such that you get visible rings. crush, peel and chop garlic.


2. heat butter over medium-high heat in a large pan. cook onions, salt, pepper, nutmeg, and thyme for about 10 minutes, stirring occasionally, until the onions are softened and translucent. reduce the heat to medium-low, add garlic, and cook for about another 20 minutes, stirring occasionally, until the onions have caramelized and attained a deep golden brown color.


3. remove from heat. beat two VeganEggs (aka, just the powder mixed with water) with ¼ cup non-dairy milk and stir into the warm filling.

to assemble:

1. roll out dough between two lightly floured sheets of plastic wrap or wax paper.  form a rough circle by placing your rolling pin in the center of the dough and pushing outward, repeating the motion as you move around. the dough should be roughly 1/4″ thick.


2. remove the top layer of plastic wrap and flip the dough over into a 9″ tart tray or pie tin. press the dough into the edges of the tin with a fork, making sure that it’s pressed all the way down into the corners. don’t work the dough with your hands too much or you risk melting the butter. prick holes into the bottom of the dough with a fork

optionally, refrigerate the crust for another half hour or so before baking (this should make the finished product more flaky).

3. cover the center of the dough with aluminum foil or parchment paper and fill with pie weights, or something like dried beans, so that the dough doesn’t puff up during baking.

4. parbake the crust at 400 F for 12 minutes. remove the pie weights and cook for another 5 minutes, until the edges are lightly golden brown.

5. pour the filling into the pie and bake for another 25-30 minutes until the edges of the crust are golden brown.

6. cover the edges of the crust with aluminum foil and continue to bake until the filling of the tart is no longer liquid.

7. top with shredded mozzarella and sliced fresh figs, or serve with fig jam.

vegan herb qutabi (Azerbaijani stuffed flatbre…

vegan herb qutabi (Azerbaijani stuffed flatbread)

recipe under the cut!


for the dough:

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 2 tbsp vegetable oil
  • about ½ cup water

for the herb filling:

  • ¼ cup fresh spinach
  • ¼ cup cilantro
  • ¼ cup mint
  • ¼ cup fresh dill
  • ¼ cup green onion
  • 1 tsp salt
  • ¼ cup Go Veggie grated

    vegan parmesan cheese (optional)

  • vegan margarine

for assembly:

  • about ½ cup melted vegan margarine


1. sift flour and salt into a large mixing bowl. add vegetable oil. gradually add water until all of the flour comes together in a soft dough–you may need more or less than ½ cup. knead until the dough is smooth and elastic.

2. wash and dry the herbs, then roughly chop them. mix with (optional) cheese in a mixing bowl and season with salt.

3. divide dough into golf-ball-sized portions. using a rolling pin, roll one portion out into a circle–you can do this by placing your rolling pin in the center of the dough and pushing outward, repeating the motion as you move in a circle. the dough should be very thin but not transparent.

4. spread herb mixture on one half of the dough circle and optionally top with about a tablespoon of vegan margarine.

5. fold the remaining dough over the filling and close by pressing the dough together or by folding and crimping the dough like a Cornish pasty. repeat with the remaining portions of dough.

6. heat an ungreased pan over medium heat and cook qutabi on both sides until golden brown. brush each qutab with melted margarine before setting it aside.

vegannomadchick: Happy Friday! We had a busy d…


Happy Friday! We had a busy day today visiting Limassol, another beautiful city on the southern coast of Cyprus! I’m happy to report that my face is quite tan. I feel much better now that we’ve had so much sunshine here! Hopefully, our Vitamin D stores will be topped up for the rest of winter. 😎☀️
Our meals have stayed the same even though we are on holiday here away from our temporary home base in Belgrade. We didn’t stock this kitchen as much since we’d only be in Cyprus for two weeks. We also didn’t bring all of our kitchen tools. The kitchen here still had everything we needed (and more–it came with an oven!) so we were able to prepare all of our meals at home, no problem! Pasta with marinara is one of our go-to meals no matter where we are. 😋
Today we were out and about most of the day, so I had a big bowl of oatmeal with fruit and a latte for my breakfast (Kuba had a smoothie bowl) and then we brought a dozen of my healthy homemade oatmeal cookies with us on the bus to Limassol. For our lunch, we picked up strawberries and massive mandarins at a local market and enjoyed these along with the rest of our cookies. And once we returned to Larnaca, we had a seeded baguette on our walk back to our flat. For dinner, we had jasmine rice with a veggie-packed marinara (just like the marinara pictured here!).
You can always find a way to eat healthy food while travelling. It just takes some planning. Eating at home, bringing food with us when we are out and about, buying food at a market or grocery store instead of a restaurant saves us loads of money too! We only spent €7.25 while in Limassol (the fruit was pricy) and our dinner cost us just over €5 (for both of us)! Eating (and drinking coffee, tea, etc.) out is crazy expensive. So if you want to save some serious cash, quit eating out entirely or cut back. Just some money motivation for your weekend! 😜

vegan & gluten-free cinnamon / almond / or…

vegan & gluten-free cinnamon / almond / orange Moroccan ghriba

recipe under the cut!


  • 2 cups almond meal (220g)
  • ¾ cup powdered sugar (90g)
  • zest of 1 orange
  • pinch of salt
  • ½ tbsp melted non-dairy margarine
  • 2 tsp orange blossom water
  • 1 tsp almond extract
  • additional powdered sugar, to top
  • about 2 tsp ground cinnamon, to top
  • whole almonds, to top


1. mix almond meal, powdered sugar, orange zest, and salt in a large bowl. add wet ingredients and knead until combined (it may take a few minutes for all of the almond meal to be incorporated). wrap and refrigerate for about an hour.

2. line a baking sheet with parchment paper. shape dough into small balls about an inch in diameter and flatten slightly. roll each cookie in powdered sugar, then top with a pinch of ground cinnamon and an almond.

3. bake for 10-15 minutes at 350 F (175 C), until firm to the touch.

Chinese sesame-ginger “beef” &am…

Chinese sesame-ginger “beef” & broccoli

recipe under the cut!


for the beef & broccoli:

  • 1 bag of Gardein beefless tips
  • 1 cup broccoli florets
  • ½ yellow onion, sliced
  • 4 cloves of garlic, peeled and crushed
  • a 2″ chunk of fresh ginger, peeled and sliced thinly lengthwise
  • 2 tbsp neutral frying oil (sesame, vegetable, canola)
  • 1 tbsp sesame seeds (optional)

for the marinade:

  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 2 tsp cornstarch

for the cornstarch slurry:

  • 3 tbsp + 1 tsp soy sauce
  • 2 tbsp toasted sesame oil
  • 3 tbsp water
  • 3 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 tsp black pepper
  • 1 tbsp cornstarch
  • 1-2 tsp chili garlic sauce (optional)


1. thaw beefless tips by placing the bag in a large bowl full of warm water.

2. mix ingredients for the marinade in a large bowl. add beefless tips to the bowl, stirring to coat, and refrigerate. mix ingredients for the cornstarch slurry in a bowl and refrigerate. (all ingredients should be kept at room temperature or colder: heat will cause the cornstarch to clump.)

3. boil ¼ cup of water in a large pan, or a wok on a wok ring if you have a gas stove. blanch broccoli for about three minutes, stirring occasionally. set aside.

4. heat oil over high heat in your pan or wok until oil is smoking. add ginger and garlic and fry for about 30 seconds, until aromatic. remove garlic and ginger from the oil.

5. lower heat to medium and fry onions for a few minutes until slightly softened. add beefless tips and marinade and fry until almost done, stirring occasionally.

6. add cornstarch slurry and sesame seeds. lower heat to medium-low and simmer until the sauce is slightly thickened. add broccoli and fry for another minute until softened.

vegan fried rice with “chicken,” w…

vegan fried rice with “chicken,” walnuts, and dried figs

recipe under the cut!


  • 1 cup jasmine rice, uncooked
  • ¼ cup vegetable oil
  • 1 onion, cut into strips
  • 1 bag Gardein chick’n strips
  • 1 cup walnuts
  • ½ cup dried figs, stemmed and halved
  • 2 tsp salt, or to taste
  • 2 tsp ground cinnamon, or 2 cinnamon sticks
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground mace
  • 1 tsp ground white pepper


1. measure rice into a bowl and cover with cool water. agitate with your hands and pour the water out. repeat until the water is no longer clouded (this will get rid of excess starch on the rice). cook rice according to package directions and refrigerate for a few hours. (leftover rice from take-out will also work well.)

2. heat oil over medium heat in a large pan, or a wok if you have a wok ring and a gas stove (this is the only way the wok will get hot enough to fry rice).

3. add onions and cook for about thirty seconds until aromatic. add chick’n and spices and cook for another 8-10 minutes, stirring occasionally, until chick’n is crispy.

4. add walnuts and figs and continue to cook until figs are soft and moist.

5. raise heat to high. add rice and fry for 3-4 minutes, adding more oil if needed. taste and adjust spices.

Chinese vegetable stir-fry with crispy noodles…

Chinese vegetable stir-fry with crispy noodles

recipe under the cut!


for the stir fry:

  • 2 tbsp neutral frying oil (sesame, vegetable, canola)
  • 1 8oz bag of chow mein noodles
  • 4 large shiitake mushrooms, slivered (about 1 cup)
  • 1 cup snow peas
  • 1 yellow pepper, thinly sliced
  • 2-4 carrots, sliced or julienned (about 1 cup)
  • 1 cup baby corn
  • 1 ½ cup broccoli florets
  • 1 cup bean sprouts
  • 1 large onion, diced
  • 5 cloves garlic, crushed and minced
  • 1 tbsp fresh ginger, grated

for the sauce:

  • ½ cup soy sauce
  • 2 tbsp cornstarch
  • 2 tsp sugar
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • ½ cup water
  • 2 tsp white pepper
  • 1 tbsp sweet chili sauce
  • 2 tsp Chinese five-spice


1. mix the ingredients for the sauce and set aside.

(all ingredients should be kept at room temperature or colder: heat will cause the cornstarch to clump.)

2. coat noodles with 2 tbsp of oil in a large bowl.

3. heat a large pan, or a wok on a wok ring if you have a gas stove (otherwise the wok won’t get hot enough), over high heat. fry the noodles, stirring constantly, until light brown and crispy. set aside.

4. heat ¼ cup oil over high heat in your wok or pan. add garlic, ginger, and onion and fry, stirring constantly, for a few minutes until the onion begins to soften.

5. add broccoli and baby corn and continue frying for another minute.

6. add the carrots, mushrooms, snow peas, and yellow pepper and fry until the pepper begins to soften.

7. pour in the sauce and continue frying until the sauce thickens. add in bean sprouts and continue to cook for about a minute, until the sprouts are wilted.

8. pour vegetable and sauce mixture over the noodles and serve.

Shirin Plov (Azerbaijani rice pilaf with dried apricots,…

Shirin Plov (Azerbaijani rice pilaf with dried apricots, raisins, and prunes)

recipe under the cut!


  • 2 cups dried basmati rice
  • 1 cup plus 3 tablespoons butter or non-dairy margarine
  • large pinch of high-quality saffron
  • 3 tbsp salt
  • 1 cup dried apricots
  • 1 cup golden raisins
  • 1 cup prunes
  • a few flour tortillas (as a substitute for qazmaq, for frying)


for the rice:

1. rinse the rice several times in cold water until the water comes out mostly clear–this will get rid of excess starch and prevent the rice from sticking.

2. dissolve a few teaspoons of salt in enough water to cover the rice and soak the rice for at least a few hours, or overnight.

3. strain rice and cook according to package directions, then rinse to get rid of excess salt.

for the dried fruit:

1. melt 3 tablespoons of butter with 3 tablespoons of water in a pan over medium heat. add the raisins, apricots, and prunes. cook, stirring constantly, for 2-3 minutes until the fruit becomes a bit plumper.


for the saffron infusion:

1. place a large pinch of saffron in the bottom of a small glass. pour 2 tablespoons of just-boiled water over the saffron and let soak for a few minutes until the water turns orange.


to prepare the pilaf:

1. mix the dried fruit into the rice, leaving some aside to top the dish with.

2. melt a cup of butter. place about ¼ of the rice into a large pot and spread it into an even layer, then drizzle ¼ cup of butter over it. repeat three times with the rest of the rice and butter, then top with the saffron infusion.

3. poke some holes in the surface of the rice with a chopstick or the handle of a spoon to vent. cover and cook on low heat for an hour.

to assemble:

1. plate the pilaf in a large dish and top with the remaining fruit.

2. cut out flour tortillas into shapes as desired (triangles are popular) and fry them in a lightly oiled pain over medium heat, flipping once, until golden brown. use tortillas for topping and keep more on the side, for serving.

msmen (Moroccan layered crêpes)recipe under the cut!(makes about…

msmen (Moroccan layered crêpes)

recipe under the cut!

(makes about 24)


for the dough:

  • 2 cups all-purpose flour
  • 2 cups semolina flour
  • 1 ½ tsp salt
  • 2 tsp sugar
  • ½ tsp active dry yeast
  • 1 ½ cup warm water

for assembly:

  • about ¼ cup smen / butter / vegan margarine
  • about ½ cup semolina flour
  • oil for coating and cooking


1. mix dry ingredients in a large bowl. add just enough water to create a smooth, non-sticky dough–you may need less than 1 ½ cup.

2. knead dough on a lightly floured surface for about 10 minutes, until it is very smooth and elastic.

3. oil a baking sheet or another clean work surface. oil your hands and divide the dough into balls of about 1.5 – 2″ in diameter (or more, if you want to make larger msmen)

by pinching it between your forefinger and your thumb. add more oil to your hands as necessary. place the dough balls onto the oiled surface, cover, and allow to rest for about 20 minutes.

4. start with the first ball that you formed and work your way towards the last. with oiled hands, stretch each ball of dough out into a circle that is as thin as possible without tearing–the oil should help to make the dough more supple. the dough should be partially transparent.

5. dot the circle of dough with butter and sprinkle it with a bit of semolina flour.

6. fold one edge of the dough into the center of the circle, sprinkle with semolina, and then fold the other edge into the center. you should end up with the circle folded in thirds, like an envelope.

7. sprinkle the dough with semolina again. fold the top of the strip of dough down into the center, sprinkle again with semolina, and then fold the bottom of the strip up to form a sqare. place the square back on your oiled surface and repeat for each ball of dough.

8. again, start with the first square you formed and work your way to the last. on an oiled surface, flatten each square with your fingers until about doubles in size, trying to keep the folds still aligned with the edges of the square.

9. fry each square in a lightly oiled pan over medium heat for about two minutes on each side until golden brown. pressing down on each square for a few seconds with your hands or the flat end of a spatula will help them to cook evenly. you may find it expedient to fry the squares you’ve already formed while you’re flattening more.

10. place each finished square on a plate lined with paper towels to absorb excess oil. add a bit more oil to the pan as necessary–I found it helpful to do this when 1/3 of the squares were fried, and again at 2/3 of the way through. serve hot.

msmen are typically eaten for breakfast or as an afternoon snack, spread with honey, jam, cheese, Nutella, you name it!