My vegan Moroccan roast veggies can be made with any vegetables of your choice. I wanted the base to be cauliflower and broccoli steaks.Jump to Recipe
The inspiration for my Vegan Moroccan Roast Veggies recipe was the book and series by Samin Nosrat SALT FAT ACID HEAT. Cooking friends told me I needed to watch this four part series. It did not disappoint. It is part education and part documentary. The series goes through the how each of salt, fat, acid and heat are correctly used in cooking and some history on the use of each ingredient.
Samin made a dish very similar to this recipe. There are no recipes from her dishes so this was made by recreating what I saw her make. It is quite easy to make. The primary spice in this dish is sumac. I made a trip to the MIDDLE EASTERN BAKERY & GROCERY and came home with a bounty of spices. If you live in Chicago, the store is on Foster just west of Clark Street. I had so much fun. Can you say “a kid in a candy store.”
I love how this recipe is so hearty. This recipe can be a side dish or the main course. I added carrots and brussels sprouts to my cauliflower and broccoli steaks. Because I used different types of vegetables, I cooked them all separately to get a complete cooking on each veggie. It really was no more work to do this but it did take more baking trays. Each veggie got generously spiced with the spices and a light yogurt dressing completed the dish.
The spicing and roasting of the veggies.
The Vegan Moroccan Roast Vegetables plated.Jump to Recipe
Vegan Moroccan Roast Vegetables
Developing a recipe seen on Salt Fat Acid Heat to make this Vegan Moroccan Roast Veggies for a healthy, tasty dish.
- 2/3 Whole Cauliflower cut into steaks
- 2/3 Whole Broccoli cut into steaks
- 7 Whole Carrots peeled
- 20 Whole Brussels Sprouts cut in half
- 1 Ear Corn
- 2 Tbsp Ras El Hanout
- 2 Tbsp Sumac
- 2 Tsps Salt
After slicing all your veggies, place them on baking trays. Combine the mixture and liberally apply to the veggies. Cook the corn separately – you can grill it or use your microwave.
Place the veggies in a 375 degree oven and roast. Check for doneness after about 15 minutes. Most of these veggies should be done in about 20 minutes.
Place all the veggies on a serving tray. Lightly top with your favorite dressing. I used a simple yogurt (use plant based to keep vegan) with a little water to thin out. Season with salt and pepper. Enjoy!