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Moroccan-Spiced Vegetable Stew with Lemon Almond Amaranth

Gluten-Free, High-Protein, Mineral-Rich 
Servings 4 Servings
Author Active Vegetarian

Ingredients

Vegetable and Tempeh Stew

  • 1/2 large butternut or kabocha squash peeled and cut into chunks (about 4 cups)
  • 1 large eggplant  unpeeled and cut into bite-size pieces (about 6 cups)
  • 2 Tbsp coconut oil or olive oil
  • 1 tsp sea salt
  • 6 vine-ripened tomatoes cut into bite-size pieces
  • 1/2 cup unsulphured dried apricot (or raisins)
  • 3 garlic cloves peeled and minced
  • 1 large chunk fresh ginger peeled and coarsely chopped
  • 1 Tbsp coconut aminos
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 2 Tbsp coconut oil olive oil or water
  • 2 onions peeled and finely diced
  • 1 cup purified water
  • 200 g tempeh cut into 25 cubes (we used chickpea-lentil tempeh)
  • 1 cup kale de-stemmed and chopped
  • 2 Tbsp lemon juice

Lemon Almond Amaranth

  • 1 cup uncooked amaranth
  • 1 1/2 cups water
  • 1/2 tsp sea salt
  • 1/4 cup unsulphured dried apricot diced
  • 1/4 cup almonds coarsely chopped
  • 1 Tbsp  lemon zest
  • fresh ground pepper

To serve:

  • 1/4 cup kalamata olives pitted and cut julienne style
  • 1/4 cup sliced almonds
  • 1/4 cup flat-leaf parsley chopped

Instructions

  • For the vegetable and tempeh stew, preheat the oven to 375 F and line 2 large baking sheets with parchment paper.
  • Spread squash chunks on one baking sheet and eggplant on the other. Drizzle each with oil and sprinkle with sea salt, toss to coat and roast for about 40-45 minutes, or until very soft.
  • Meanwhile, put the tomatoes, dried apricots, garlic, ginger, coconut aminos and spices (coriander, cumin, smoked paprika, turmeric, and cinnamon) in a blender and mix into a smooth paste. Set aside.
  • In a large heavy pot or Dutch Oven heat oil (or water) over a low to medium heat. When hot, add the onions and sauté, stirring frequently, over low heat for 5-6 minutes or until soft and golden brown. Add the tomato/spice paste and cook while stirring for 5 more minutes, or until fragrant.
  • Add 1 cup of water, bring to simmer and add the tempeh. Cook for 5 minutes to allow flavours to absorb. Next, add the kale, roasted squash, and eggplant, simmering for 3 minutes. Season with the lemon juice, adjusting if necessary.
  • For the Lemon, Almond Amaranth put the amaranth in a large bowl. Fill with cold water. Drain into a strainer and repeat this rinsing and draining process 4 more times.
  • Place the rinsed amaranth to a medium-sized saucepan, add water, salt, and dried apricots and bring to a boil, then reduce the heat and let simmer until liquid is absorbed, about 20 minutes.. Take it off the heat and let sit for a few minutes. Add the chopped almonds, lemon zest, fresh ground pepper. Gently mix with a fork to incorporate.
  • To serve, spoon the vegetable and tempeh stew into bowls. Garish with olives, parsley, and sliced almonds if you wish and serve with cook amaranth on the side.