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How can I adapt traditional Moroccan dishes for a vegan diet?

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I love Moroccan cuisine, but I’m vegan. What are some easy ways to adapt traditional Moroccan dishes without losing the authentic flavors?

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For tagines, simply omit the meat and focus on the vegetables. Carrots, zucchini, and chickpeas work great, and you can still use the classic Moroccan spices like cumin, paprika, and cinnamon.

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For couscous, you can use vegetable broth instead of chicken broth. Add raisins, roasted vegetables, and almonds for extra texture and flavor.

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Instead of using butter in harira soup, you can use olive oil, and swap the meat with lentils. The soup will still be hearty and flavorful without any animal products.

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Briouats (small pastries) can be made vegan by using a vegetable filling, such as spinach and pine nuts, and using oil instead of butter when frying them.

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