Spicy Moroccan Root Vegan Vegetable Stew

We’ve teamed up with Bastyr University, Guckenheimer and Northwest chefs and nutritionists to provide you with healthy and delicious recipes all year long. 

When it comes to vegan dining, many first-timers tend to think along these lines:

  • How can a bunch of vegetables pack substantial flavor?
  • Won’t I end up craving meat?
  • I’m going to be so hungry after this.

Cutting meat and dairy out of your diet can be a challenge — to both your culinary skills and your expectations. But with some creativity in the kitchen, vegan eating can be a filling, flavorful and delicious no-meat experience.

If you’re considering becoming a vegan, or just want to try your hand at a Meatless Monday, then we suggest you start with this flavorful, filling and comfort-inducing Spicy Moroccan Root Vegan Vegetable Stew. Don’t let the long ingredients list deter you; using a combination of root vegetables you can find at your local farmers market and some everyday spices you likely already have in your pantry, you can easily make the perfect meat-free dish that carnivores and vegans alike can enjoy.


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Serves 4 to 6


  • 3/4 cup sliced almonds
  • 2 rutabagas
  • 2 parsnips
  • 3 carrots
  • 1 turnip
  • 1 onion, red, large
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon Madras curry powder
  • 4 cinnamon sticks
  • 1/3 teaspoons chili pepper, red crushed flakes
  • 1 2/3 cups white wine
  • 3/4 cup Golden raisins
  • 1 2/3 cups Vegetable stock, no sodium
  • Pinch kosher salt
  • Pinch black pepper
  • 4 cups couscous, cooked


  1. Place almonds in heavy medium skillet. Stir over medium heat until almonds are pale golden, about 4 minutes. Transfer almonds to bowl.
  2. Peel and cut the root vegetables into desired shapes — batons or wedges look great.
  3. Add oil to same skillet; increase heat to medium-high. Add root vegetables, cumin, coriander, Madras curry powder, cinnamon stick and red pepper flakes; sauté until vegetables just begin to soften, about 5-7 minutes.
  4. Add wine and raisins. Boil until wine is reduced by half, about 3 minutes.
  5. Add broth. Partially cover skillet; simmer until vegetables are tender, about 6 minutes. Season with salt and pepper.
  6. Mound couscous on plate. Spoon vegetable topping and juices over. Sprinkle with almonds and serve.


GUCKENHEIMER Founded in the San Francisco Bay Area by two healthcare professionals, Guckenheimer is an on-site specialty food service company dedicated to the philosophy that health and productivity at work is achieved through exceptional food and dining experiences. With more than 2,470 employees serving accounts across 31 states, Guckenheimer is leading the industry with evolved employee health and wellness programs led by registered dieticians, customized menu creations and fresh meals-from-scratch prepared with sustainable and organic ingredients, locally sourced when available. All accounts are led by professional chefs trained in the culinary arts and fine-dining. Visit