• Moroccan Vegan Vegetable Stew

    1 vote
    Got from The Healthaliciously Good Cookbook A hearty vegan soup that I liked.


    • 1/2 tbsp olive oil
    • 1 onion, chopped
    • 1 red bell pepper, chopped
    • 1 small jalapeno pepper, chopped
    • 1/2 cup chopped celery
    • 1/2 cup chopped carrots
    • 2 cups sliced mushrooms
    • 3 cups vegetable broth
    • 28 oz can chopped tomatoes
    • 2 cups cooked chickpeas
    • 2 tsp Moroccan seasoning
    • 3 tbsp raisins
    • 1 tbsp apple juice concentrate
    • Salt and pepper to taste


    1. In a soup pot, heat the oil over medium heat. Sautee the onion, peppers, celery, carrots, and mushrooms for about 10 minutes or until tender.
    2. Stir in the vegetable broth, tomatoes, and chickpeas and bring the soup to a boil over high heat. Once boiling, reduce the heat to medium, cover partially, and let simmer until cooked (about 15-20 minutes).
    3. Stir in seasonings, raisins, and juice. Serve!

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