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Quick Moroccan Vegetable Stew

Quick Moroccan Vegetable Stew

Today we're introducing some healthy vegan fats in the form of nuts and seeds. Pumpkin seeds are a great source of iron which is something often lacking in poorly planned vegan diets. Cashews and almonds are full of essential fatty acids. They're great for weight loss, energy, heart health and more.

Ingredients on chopping board

Chopped tomatoes in saucepan

Bell peppers added to saucepan

We hope you like this dish as much as us. It's:






Finished Moroccan Vegetable Stew

This is a great dish to make a big batch of and have for lunch the following day. Stews always taste better on day 2, especially with cinnamon sticks in them!

Finished moroccan vegetable stew from above

Prep time
15 minutes
Total time
Category: Dinner
Serves: 4
Allergens: Cilantro, Coconut, Tomatoes


  • ¼ cup almonds
  • ¼ cup cashew nuts
  • ½ tsp chili flakes
  • 1 stick cinnamon
  • 1 tsp cumin seeds
  • 2 tbsps extra virgin coconut oil
  • 1 sprig fresh coriander (loosely chopped)
  • 1 clove garlic (smashed)
  • 2 tsps ground coriander
  • 2 tbsps nutritional yeast
  • 1 medium onion (thinly sliced)
  • 1 orange (juice and peel)
  • 1 tsp paprika powder
  • ¼ cup pumpkin seeds
  • ½ medium red bell pepper (deseeded and sliced)
  • 1 large sweet potato (peeled and cubed)
  • 2 cups tomato (cut into wedges)
  • 1⅓ cups water
  • 1 tsp white pepper (ground)
  • ½ large yellow bell pepper (deseeded and sliced)


  1. Heat up the oil in a large pot over medium heat. Sauté the onions and garlic until fragrant and softened. Stir in cinnamon stick, ground coriander, cumin seeds, paprika, white pepper and chili flakes. Cook for 2 minutes.
  2. Add the tomatoes, red and yellow bell peppers, sweet potatoes, orange peel and nuts, seeds and nutritional yeast. Stir well to coat the vegetables evenly with the spices.
  3. Add water and orange juice, bring to a boil.
  4. Reduce the heat and let it simmer for 10-15 minutes, adding more water if it gets too dry. To check if it’s cooked, poke the sweet potato cubes with a fork. The sweet potato should be soft but not to the point of breaking apart. Turn off the heat and add salt and pepper. Sprinkle with fresh chopped coriander.

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