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Vegan Moroccan Stew
Vegan Moroccan Stew 1

Vegan Moroccan Stew

From the north-west of Africa comes the bold flavor of this completely vegan stew, with colorful vegetables touched by curry and turmeric.

Servings: 12


  • 2 pounds eggplant,
  • 6 ounces extra virgin olive oil
  • 30 ounces onions,
  • 3 stalks celery,
  • 18 ounces green bell peppers
  • 18 ounces red bell peppers
  • 12 garlic cloves,
  • 2 pounds zucchini,
  • 48 ounces Morningstar Farms® Meal Starters™ Chik'n Strips Vegan
  • 4 ½ pounds tomatoes,
  • 3 pounds potatoes,
  • 1 cup golden raisins
  • 1 cup black Greek olives,
  • 5 cups vegetable broth
  • ¾ teaspoon dried oregano
  • ½ tablespoon curry powder
  • ½ tablespoon turmeric
  • salt and pepper to taste
  • fresh parsley leaves

Recipe Directions

1. Rinse eggplant under cold running water. Set aside to drain thoroughly.
2. In a large, deep-sided skillet, heat 4 ounces of olive oil over medium heat. Add the onions and celery, and cook for 3 to 5 minutes, stirring often until vegetables are softened. Stir in the bell peppers and garlic, and cook for an additional 2 to 3 minutes, stirring often. Add the zucchini, Morningstar Farms® Meal Starters® Chik'n Strips and remaining oil. Cook according to package instructions.
3. Add the tomatoes, potatoes, raisins, olives, broth, oregano, curry powder, turmeric, salt and pepper, stirring well to combine. Bring to a brisk simmer over medium-high heat. Reduce the heat, cover and simmer gently until all vegetables are tender, approximately 20 to 25 minutes, stirring occasionally.
4. Garnish with parsley prior to serving. Serve hot.