posted by Deb on Jan 2
Yesterday was my first 100% vegan day – 1/1/2010. Went very well and I feel as though I ate healthy and no cravings. I made Naan (not vegan due to egg) which I didn’t eat and Moroccan Couscous. The naan is actually very easy to make vegan. Sub the milk for soy milk and just eliminate the egg. I made it with the egg for 2 reasons … 1. we had 1 egg left in the fridge 2. I am doing Eat for Life / McDougall plan and can’t eat flour so I knew the egg would deter me because I love me some naan!
I was very nervous about this recipe but it was actually very good and filling. Very easy to make with the help of a food processor. This is a modified version from allrecipes.com.
This is a McDougall friendly recipe (i.e. vegan, low-fat)
Prep time: 15 mins; Cook time: 45; Ready in 1 hour
Serves: 8
Ingredients
- 1 onion, diced
- 2 cans (14.5 oz) vegetable broth (or water)
- 2 carrots, sliced
- 2 large potatoes (or 4 small), peeled and sliced
- 1 sweet potato, sliced
- 1 cup cauliflower, chopped
- 1 bell pepper, sliced
- 1 can garbanzo beans, drained
- 1 (15) oz can tomato sauce
- 1/4 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1 pinch curry powder
- 3 cups cooked couscous
Directions
- In a large saucepan heat a few tablespoons of veggie broth over medium heat. Saute onions until tender – about 3 minutes.
- Add sliced veggies and remaining vegetable broth. Bring to boil then simmer until cooked (about 30 minutes)
- Stir in garbanzo beans, tomato sauce and spices. Simmer until heated through (15-20 minutes)
- While the veggies are simmering cook the couscous according to package directions.
- Serve veggie mixture over couscous and enjoy
Nutritional Info: Calories: 244; Fat: .9g; Carbs: 52g; Fiber: 7g; Protein: 7.6g
NOTE: This can be gluten-free by substituting rice for the couscous.
