Vegan Moroccan-style “chicken” stew, using plant-based protein or baked tofu, riffs off a classic dish packed with veggies and fragrant with spice. This fragrant stew is a wonderful way to enjoy the characteristic flavors and ingredients of Moroccan cuisine—including carrots, tomatoes, dried fruit, chickpeas, and cinnamon.
Replacing the chicken customarily used in this stew is easy to do — use a package of prepared plant-based chicken-style protein or go more traditional with baked tofu or chicken-style seitan.
This dish is traditionally served over couscous, but I suggest quinoa as a more flavorful and higher-protein option. Or, you can opt out of cooked grains altogether and serve with fresh flatbread.
Excerpted from Plant-Powered Protein: 125 Recipes for Using Today’s Amazing Meat Alternatives by Nava Atlas, © 2020. Reprinted with permission of Grand Central Publishing. All rights reserved. Photos by Hannah Kaminsky, BittersweetBlog.com.
More Moroccan-inspired recipes to explore:
- Moroccan Lentil and Chickpea Stew (Harira)
- Moroccan Vegetable Stew
- Moroccan Carrots
- Moroccan-Inspired Tofu with Apricots, Almonds, & Olives
Plant-based chicken alternatives are widely available in most supermarkets, natural foods stores. Additional sources can be found online. Learn more about this product: 12 Plant-Based Chicken Alternatives to Look for on Your Next Shopping Trip.
Vegan Moroccan-Style “Chicken” Stew
Vegan Moroccan-Style “Chicken” Stew, using plant-based protein or baked tofu, riffs off a classic dish packed with veggies and fragrant with spice.
- 2 tablespoons extra-virgin olive oil, divided
- 8 to 12 ounces chicken-style plant protein or baked tofu, cut into bite-sized strips
- 1 large red onion, chopped
- 2 to 3 cloves garlic, minced
- 2 cups water
- 1 large or 2 medium sweet potatoes, peeled and cut into 3/4 inch chunks
- 4 medium carrots, peeled and sliced about 1/4 inch thick
- 15-ounce can diced fire-roasted tomatoes, undrained
- 15-ounce can chickpeas, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 3/4 cup dried apricots, cut in half
- 1/2 cup chopped fresh parsley, divided
- Salt and freshly ground pepper to taste
- Cooked couscous or quinoa, optional
- Heat 1 tablespoon of the oil oil in a soup pot. Add the plant-based chick’n or baked tofu and sauté over medium heat until golden brown on most sides. Transfer to a bowl or plate and set aside.
- In the same pot, heat the remaining oil. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the water, followed by the sweet potatoes, carrots, tomatoes, chickpeas, cumin, cinnamon, and turmeric. Bring to a slow boil, then lower the heat. Cover and simmer gently for 15 minutes, or until the vegetables are tender.
- Stir in the chick’n or baked tofu, apricots, and half the parsley. Season with salt and pepper and simmer over very low heat for 5 to 10 minutes longer.
- If serving without cooked grain, simply ladle into shallow bowls. If you’re going with the grains, place a small amount of cooked couscous or quinoa in the bowls first, followed by the stew. Either way, sprinkle each serving with the remaining parsley.
If you like this veganized “chicken” dish, you might also enjoy …
21+Vegan “Chicken”-Style Recipes
- See more in Veganize This! and lots more soups & stews.
- Here are more Globally-Inspired Vegan Stews for Fall & Winter Meals.
Great recipe! I didn’t take dried fruits … can I substitute dried apricots with fresh pomegranates seeds or fresh apricot ?
Yes, of course, that sounds like an amazing idea! I hope it works out well for you.