Six Vegetarian Moroccan Recipes

Pumpkin, Cranberry, Red Onion Tagine
Mary Cadogan - Good Food Magazine
Perfect November dish when pumpkins are still plentiful but perhaps in need of a little exoticism. This is also served with a lemony, almond speckled couscous. Must make this on the weekend!
View recipe at BBC Good Food

Harira
Image by Ben Dearnley
This Moroccan soup is brimming with good ingredients such as chickpeas, lentils, lemon and spices like ground ginger and cayenne pepper. Taste also suggest adding pumpkin (for a little autumnal boost).
View recipe at Taste

Cauliflower and Chickpea Stew with Couscous
Kate Merker, image by Lisa Hubbard
Cauliflower will be well loved when it's coated in Moroccan spices and tumbled amongst raisins and spinach.
View recipe at Real Simple

Chickpea Tagine with Figs
Image by Ian Wallace
I love the idea of using sweet figs in your dinner. Perhaps you could tweak this recipe too, according to what seasonal vegetables are available near you.
View recipe at Taste

Vegetable Barley Couscous
Recipe by Baija Lafrid, image by Martyn Thompson
Saffron, spices and an abundance of vegetables. Not to mention an introduction to the lesser known barley couscous. You can also make a honeyed red onion confit and fried almonds to go with this.
View recipe at Epicurious

Roasted Beets with Cumin and Mint
Gourmet magazine, image by Martyn Thompson
What to do with beets? I'd never have thought of adding lemon juice, cumin seeds and fresh mint. Sounds wonderful. A side dish that could steal the spotlight.
View recipe at Epicurious

Vegetarian Seasonal Soups for Autumn

Pinto Bean, Tomato and Butternut Squash Soup

Recipe - Moosewood Restaurant (photo by Beth Segal)

Rustic, hearty and warming. Everything you want in a soup. This recipe calls for canned pinto beans and tomatoes but if you're not a fan of the can, you could always opt for dried beans and passata.
View recipe at Epicurious


Chilli Pumpkin and Wild Mushroom Soup
- Allegra McEvedy

You've got to have a pumpkin soup during October and this is a good one to try. It's from the Leon Cookbook. I'd leave out the Parmesan but if you are vegetarian, remember to use a vegetarian-style Parmesan cheese as regular Parmesan is not vegetarian.
View recipe at Delicious


Creamy Mashed Potato and Leek Soup
- Real Simple (photo by Miha Matei)

For a little comfort food, try this nurturing soup made with potatoes, leeks and fennel. You just need to switch the stock to make this vegetarian-friendly.
View recipe at Real Simple


Mixed Mushroom Soup
- Whole Living

I've featured this recipe from Whole Living before but had to include it again. With its abundance of mushrooms, it's the perfect fall food.
View recipe at Whole Living

Carrot, Apple and Ginger Soup
- Whole Foods Market

This comes with a side of cheese crisps but as a vegan, I'd switch those for a hunk of country-style bread. For another carrot soup idea, you might like Gourmet's Curried Carrot Almond Soup.
View Carrot, Apple and Ginger Soup recipe at Whole Foods Market

Celeriac and Pear Soup
- Olive Magazine

Here's another autumnal vegetable and fruit combo that looks luscious (plus it's cream-free and butter-free so you can ladle up!).
View recipe at BBC Good Food

If you have...Watercress
Waitrose have a simple recipe that uses watercress with celeriac.

Five Vegetarian Mushroom Recipes

Little Gem, Mushroom, Apple and Celery Salad
- Delicious Magazine (Linda Tubby)
The perfect dish to transition from summer to fall. It's drizzled with a lovely mustard dressing.

Pasta with Tomato-Mushroom Sauce
- Real Simple (image: Antonis Achilleos)
I think the cheese could be optional in this dish and it would still be rich and flavoursome.

Brown Rice Pilaf with Mushrooms and Apricots
- Whole Foods Market
A healthy pilaf dish speckled with dried apricots and walnuts.

Mushroom, Red Wine and Thyme Ragù
- Delicious Magazine (Matthew Drennan)
This ragù can be served with mashed potatoes which you could make with a dollop of dairy-free milk or a splash of olive oil, salt and pepper.

Couscous Salad with Black Beans, Mushrooms and Corn
- Martha Stewart
Made with Israeli couscous and cremini or button mushrooms.

Enjoy and have a great weekend!

Vegetarian Dinner Recipes for the Week

Grilled Veggie and Tofu Stack with Balsamic and Mint
The Bon Appetit Test Kitchen / photo by Lisa Hubbard
The title and picture say it all really. This artistic looking meal can be prepared on the grill and would be ideal for a dinner party.
View at Epicurious

Spicy Lemon Pasta
By Kay Chun / photo by Anna Williams
Enjoy the taste and simplicity of this summer style spaghetti.
View at Real Simple


Moroccan Mushrooms with Couscous
Sweet, chewy dried apricots and chickpeas make this dish a delightful medley of textures and flavours.
View at BBC Good Food


Red Bean and Pumpkin Curry
photo by Ben Dearnley
This lush curry would be great served with basmati rice or a veganized naan bread.
View at Taste


Lima Beans with Wild Mushrooms and Chard
Jeanne Thiel Kelley / photo by Kana Okada and Craig Cutler
This ultra nutritious dinner is perfect for these cold winter nights.
View at Epicurious

Vegetarian Soup Recipes, Perfect for Winter

Miso Soup with Sweet Potato Dumplings
- Shawn McClain (photo by Ann Stratton)
This recipe is from the Green Zebra restaurant in Chicago and it is sure to liven up your standard miso soup thanks to the delicious dumplings. This recipe calls for wonton wrappers but if you can't find these in the shops, here is a link to a recipe for vegan wonton wrappers.
View recipe at Epicurious

Curried Carrot Almond Soup
- Andrea Albin (photo by Stephanie Foley)
Who knew almond milk could be used in soups? Well, it can and it is sure to create a creamy, light and delicious taste. Perfect for a winter warming lunch!
View recipe at Gourmet

Hot and Sour Broth with Noodles
- Olive Magazine
Nothing beats a good noodle soup and vegetarians and vegans (or anyone) will adore this simple yet flavourful recipe.
View recipe at BBC Good Food

Mulligatawny with Chickpeas
- Body + Soul
Mulligatawny is an Anglo-Indian soup but this recipe can also be served with rice as it is quite similar to dhal.
View recipe at Whole Living

Mixed Mushroom Soup - Body + Soul
Mushroom mania in a bowl! Porcini, oyster, shiitake and the whole gang can all be found in this highly nutritious soup.
View recipe at Whole Living

Spicy Roasted Vegetable Soup with Toasted Tortillas
- Bon Appetit (photo by Brian Leatart)
You will be instantly transported to Mexico after one spoonful of this wonderful soup thanks to ingredients such as jalapeno and chipotle chilies, garbanzo beans, corn, cilantro and of course, lime!
View recipe at Epicurious

Spicy Coconut Noodle Soup
- Good Food Magazine
Enjoy a luscious and creamy soup the healthy way with coconut milk and other ingredients such as mixed mushrooms, bean sprouts and red curry paste.
View recipe at BBC Good Food

The River Cafe's Winter Minestrone
- Good Food
We all need a great minestrone recipe to turn to, especially during this colder weather. If you can't stop by the revered River Cafe in London to enjoy their minestrone soup, why not whip up a batch yourself at home?
View recipe at BBC Good Food

Seven Vegetarian Stir Fry Recipes

Stir-fries are quick, easy and often bursting with healthy goodness but if you're tired of tossing together the same old sad stir-fry, here are seven new recipe ideas for a little inspiration. Get those woks ready!

Oriental Mushroom and Pak Choi Stir Fry (above)
- Angela Boggiano
View recipe at Delicious Magazine

Stir-Fried Rice Noodles with Tofu and Vegetables
- Kate Merker, image by Christopher Baker
View recipe at Real Simple

Brown Rice Stir-Fry with Flavored Tofu and Vegetables
- Body + Soul
View recipe at Whole Living

Soba, Tofu and Vegetable Stir-Fry
- Body + Soul
View recipe at Whole Living

Crispy Szechuan Tofu Stir Fry
- Angela Boggiano
View recipe at Delicious Magazine

Ginger Pineapple Fried Rice
- Gina Marie Miraglia Eriquez, image by Martyn Thompson
View recipe at Epicurious

Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce
- Bon Appetit, image by P Mittongtare
View recipe at Epicurious

World Vegan Day - Eat Your Way Around The Planet!

GREEK

Beet, Chickpea and Almond Dip with Pita Chips
- Susanna Hoffman (Bon Appetit), photography by Gary Moss
View recipe at Epicurious


JAPANESE

Chilled Tofu, Japanese Style
- Body + Soul
View recipe at Whole Living


MEXICAN

Red Chileatole with Fall Vegetables
- Rick Bayless (Gourmet), photography by Roland Bello
View recipe at Epicurious


ITALIAN

Rigatoni with Tomatoes, Raisins and Pine Nuts
- Sara Quessenberry, photography by Anna Williams
View recipe at Real Simple


CHINESE

Green Tea and Tamarind-Marinated Tofu with Vegetables
View recipe at Whole Foods Market


INDIAN

Potato, Tomato and Cashew Curry
- Kate B
View recipe at Delicious


CARIBBEAN

Simple Coconut and Bean Soup
- Good Food
View recipe at BBC Good Food


THAI

Thai Vegetable and Tofu Red Curry
- Jan Purser (Good Taste), photography by John Paul Urizar
View recipe at Taste


LEBANESE

Lebanese Bread Salad
- by Judy Lockhart, photography by Stefan Anderson
View recipe at Real Simple


MOROCCAN

Five-a Day Tagine
- Good Food Magazine
This recipe does include honey but as some 'sweet vegans' do eat honey, I thought I would include it or suggest using a vegan sweetener as a substitute.
View recipe at BBC Good Food


SPANISH

Stove Top Vegetarian Paella
View recipe at Whole Foods Market

Seven Vegetarian Pumpkin Recipes

Pumpkin and Peanut Curry
- Tom Norrington-Davies
This curry had my attention with the very first ingredient, crunchy peanut butter! Imagine the creaminess and nuttiness this curry contains along with other delicious Thai inspired ingredients.
View recipe at Delicious Magazine



Pumpkin Thyme Rigatoni
- Body + Soul
Just substitute the chicken stock in this recipe and you'll have a luscious, tomato-free pasta. This is a sweet and unique dish that works well with any type of pasta.
View recipe at Whole Living



Chilli Pumpkin & Wild Mushroom Soup
- Allegra McEvedy
Enjoy copious spoonfuls of this hearty, Italian-style soup. The dried porcini and chilli add great texture and heat.
View recipe at Delicious Magazine



Pumpkin Seed Pesto
- Whole Foods Market
I'd never thought of making a pesto from pumpkin seeds! This implies I'm forever in the kitchen making batches of homemade pesto which alas, is not true but its nice to know there is one more vegan pesto recipe to try. This would be scrumptious in pasta, through cous cous or as a spread on sandwiches.
View recipe at Whole Foods Market



Pumpkin & Bean Spaghetti
- Good Food Magazine
Here's a new idea for your next spaghetti meal. Mixed beans will make this pasta dish super satisfying and will please everyone, vegetarian or not.
View recipe at BBC Good Food



Pumpkin Seed Brittle
- Gourmet, image by Matthew Hranek
These sweet and salty sticks would look fabulous at your next party and you only need sugar, water, sea salt and pumpkin seeds.
View recipe at Epicurious



Vegan Pumpkin Pecan Pie
- Whole Foods Market
Vegans deserve a delectable dessert this Halloween and Thanksgiving so why not try making this pumpkin pecan pie?
View recipe at Whole Foods Market