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Moroccan vegetable stew and vegan chocolate mousse

Make a Moroccan vegetable stew

As mentioned, the oven does most of the work for the vegetable stew. Therefore, first of all preheat the oven to 200 ° C.

Wash the butternut squash, cut it in half and make pieces about 2 cm thick. Since this type of pumpkin has a thin skin, you can eat it normally. In addition, it makes the carving much easier. So only advantages.

Place the sliced ​​pumpkin on a baking tray covered with parchment paper and drizzle with some sunflower oil (preferably no olive oil). Add salt and pepper to taste. Place the baking tray in the oven and bake the vegetables in the preheated oven at 200 ° C for 10 minutes.

Meanwhile, peel and halve the red onion. Cut it into half rings. Peel and cut the garlic. Clean the red and yellow peppers and cut them into strips.

Time to take the baking tray with pumpkin out of the oven. Add the onion, garlic, paprika, ras el hanout and a dash of sunflower oil to the pumpkin plate. Mix the vegetables well and put the baking tray again for 10 minutes in the preheated oven at 200 ° C.

Prepare the bulgur according to the directions on the package and stir it loose. Cut the apricots into small pieces. Then put the chickpeas in a colander, rinse and collect the juice. The latter forms the basis for the dessert.

After 10 minutes you take the baking tray out of the oven again and you can add the stock, chickpeas, cooked bulgur and apricots. Bake it again for about 5 to 10 minutes in the oven. The vegetable stew is ready as soon as the stock has been completely absorbed by the vegetables and everything is al dente.

Vegetable chocolate mousse

While the vegetables are in the oven, you can make dessert. To do this, break the chocolate into pieces and let them melt au bain-marie, or in a glass bowl over a pan with boiling water. Make sure the bowl does not touch the water. Once the chocolate has melted completely, let it cool.

Add the moisture from the chickpeas. This is the dairy substitute for the chocolate mousse. It is very high in protein and you can therefore whip it very lightly. You will see that it becomes a nice foamy white mass, the basis for the dessert.

Beat the chickpea juice by hand or food processor including granulated sugar and a pinch of salt for about 5 to 10 minutes until stiff.

Fold the melted chocolate into the stiff chickpea liquid until well mixed and you have a smooth chocolate mousse. It’s that simple!

Make sesame apricot sauce

Now that the oven does the rest of the work, you have time to make a homemade sauce. To do this, put tahini with the unsweetened almond milk and apricot jam in a saucepan. Heat while stirring (no reduction necessary), until all ingredients are well mixed and a smooth sauce remains. Add a pinch of salt to taste.


Almost finished! Toast the almond flakes lightly brown in a dry frying pan. Pick and chop some mint leaves and sprinkle it over the oven dish. Also divide the homemade sauce. Finally, garnish the dessert with some extra chocolate shavings and the table companions can be summoned.

Enjoy your meal!

Combine cooking and watching? Look here episode 19 via Videoland back and see how Hugo makes the vegan Moroccan vegetable stew including vegetable chocotube.


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