Lunch / Dinner
Meatless Moroccan Casserole
Grill-flavored plant-based protein crumbles lend tandoori-like flavor to this Meatless Moroccan Casserole. Spicy, sweet, and with a variety of flavors and textures, this one-pan vegan meal is well worth a try.
Ingredients
HEAT:
STIR IN:
Instructions
Preheat oven to 350°.
Heat oil in a 10-inch cast-iron skillet over medium-high. Add onions and carrots; sauté until onions soften, 3 minutes. Stir in garlic; sauté until fragrant, 30 seconds.
Stir in crumbles, pumpkin pie spice, chili powder, paprika, and pepper flakes; cook until crumbles are heated through, 2–3 minutes.
Add barley mix, then stir in broth and tomato paste; bring to a boil.
Stir in apricots, lemon peels, and bay leaves; season with salt and black pepper.
Bake casserole until barley and carrots are fork-tender, 15 minutes. Discard bay leaves.
Stir in lemon juice. Top casserole with almonds and parsley; serve with yogurt.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 191
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 259mg 10%
Carbs 31g 10%
Protein 14g
*Percent Daily Values are based on a 2,000 calorie diet.