Let's make 2018 a year of heartfelt, well-intentioned risk-taking. Let's get to know people we might have looked past before. Let's talk to neighbors we previously hadn't met. Let's take the time to learn what's going on in our communities and assist the organizations that are trying to make a difference. Let's then look beyond our zip codes to the beautiful, complicated, frustrating, joyful, always-evolving globe we all call home. Let's read and cook and eat and play outside our comfort zones.
To that end, this North African-inspired dish is an exciting way to widen your flavor horizons. The ras el hanout -- a blend that includes spices like cumin, cinnamon, cardamom, nutmeg, cloves, and allspice -- and the harissa paste hail from Morocco and Tunisia, enhancing the flavor of earthy root vegetables. The broth is richly-perfumed and slightly spicy but balanced by the sweetness of the currants and the herbaceous notes of the garnish. I can't say I've ever made anything quite like this before, but I'm looking forward to trying similar recipes in the near future. I took inspiration from this recipe but changed up some of the ingredients and quantities.
One note: As long as your beef substitute is vegan, this dish is vegan.
You will need:
- 1 - 1 1/2 lbs vegetarian beef substitute, such as Quorn, Morningstar, or Beyond Meat brand (weight will vary by brand)
- You could also use seitan or mushrooms if you prefer!
- 1 1/2 lbs mixed root vegetables (such as carrots, onions, sweet potatoes, parsnips, turnips, or rutabagas), chopped into bite-sized pieces
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 Tbsp ras el hanout spice blend (You can find it in some grocery stores or make your own)
- 2 tsp harissa paste (Trader Joe's has a great blend or you can also DIY)
- 1/3 cup red wine
- 2 1/2 cups vegetable broth
- 1 cinnamon stick
- 1/8 cup currants or chopped dried apricots
- fresh parsley, mint, and/or cilantro
- Using a stockpot, brown the "beef" according to package directions. (The brand I used needed a little oil over medium heat for 10 minutes.) Remove from stockpot and set aside. Cut into smaller pieces if needed once the beef substitute has cooled.
- Turn heat to medium low and add 2 Tbsp olive oil to the same stockpot. Add in the root vegetables and garlic; cook and stir for about 10 minutes, or until the vegetables are slightly softened but not browned.
- Add in the ginger, ras el hanout, and harissa. Cook and stir for 2 minutes.
- Add in the wine to deglaze the pan; cook and stir for another 2 minutes.
- Add in the cinnamon stick and broth; increase heat to bring the mixture to a boil, stirring occasionally. Once the mixture is boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, adding more liquid if it boils down too quickly.
- Once the vegetables are just barely fork-tender, add in the currants and simmer for another 10 minutes. Then add the beef substitute back in.
- Serve garnished with chopped fresh herbs. You can serve it over cooked rice or couscous or with a side of naan, pita, or chapati bread.
Yes, this recipe calls for some ingredients that may be a little tougher to find and it includes a long list of steps, but it really isn't difficult. A little bit of searching will reward you with a decadently-scented stew that fills your belly and home with flavor.
To purposeful, enthusiastic, compassionate risks in 2018!