Wasn’t it just January? The months seem to slip by quickly, and with Thanksgiving behind us, it’s time to think about our holiday meal (if you’re celebrating, of course). I’m sharing something a little different than what you might typically expect for a holiday meal, my plant-based Moroccan Holiday Menu. I’ve made this on previous holidays, and my family loves it. Of course, it’s plant-based and vegan. (Click on each photo for the recipe or scroll down a little further for the whole menu & links.)
I’m hoping it’ll spark your cooking creativity. It’s good to think out of the box occasionally, don’t you think? Keep reading to see the complete plan below.
Moroccan cuisine is a mix of different cultures and includes a delicious mix of sweet and savory spices such as cumin, saffron, cardamom, ginger, turmeric, and cinnamon.
It sounds similar to Indian, but according to Taste of Home, Moroccan food’s flavors are “mainly influenced by both its European and Mediterranean neighbors, but traditional African, Middle Eastern and even South American flavors make their way into favorite Moroccan dishes, too.”
You may be most familiar with what’s considered the national dish of Morocco, couscous, a very small pasta made from semolina wheat. I’ve also seen larger versions of this pasta, such as this one from Bob’s Red Mill, a whole wheat version.
If you’re gluten-free, it’s easy to swap out another grain for the Chickpea Vegetable Tagine dish.
I find this meal especially fun because I use a ceramic dish called a tagine, typically used in Moroccan cooking. It’s also the name of the dish that’s cooked in it, which is a slow-cooked stew that includes a variety of vegetables, dried fruits, and nuts. Typically it would include meat, but it’s easy to keep it plant-based by leaving it out.
Learn more about this popular cuisine in this article.
Plant-Based Moroccan Holiday Menu
- Moroccan Spiced Nog
- Red Pepper Dip with Pita, Crackers, and Sliced Vegetables
- Olives (remember they are salty, so limit the amount you eat or find low-salt versions)
Moroccan meals often start with soup, but for this holiday meal, I like the idea of something cool and refreshing, especially since we’ll have lots of vegetables in the main course.
- Arugula, Orange, Fennel Salad
- Moroccan Roasted Carrots Can be served warm or cold.
DESSERT (choose one or two):
I hope you find this Moroccan Menu intriguing and perhaps give it a try. Let me know if you celebrate the holidays with unique plant-based dishes, as I’d love to see what your family traditions are.
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LOVE MOROCCAN. GREAT RECIPE.
THANKS FOR SO MANY GREAT, HEALTHY MEALS.
MERRY CHRISTMAS AND A HAPPY AND HEALTHY NEW YEAR
Thanks, Vivian, Happy Holidays and all the best to you, too!
Thanks for sharing such an amazing menu and the recipes.
You’re welcome! 🙂
I’ve just browsed through your website and find it fanrastic – full of such interesting recipes, articles, ressources etc. Thank you for all this information. I was lacto-ovo-vegetarian for many years and then became vegan 20 years ago. My problem is that very few people like my cooking and I feel so alone with my way of life. I’m looking forward to trying out some of your recipes which look scrumptious!!
Hi Madeleine, it’s great to meet you, and thanks for the feedback! I’m so sorry you’re feeling alone with your vegan lifestyle. I have no friends that are vegan, but they are always willing to eat plant-based when we get together. They know the benefits, but just can’t fully commit to it. It’s frustrating especially when I see health issues. I hope you enjoy the recipes on the site and that others around you join in soon! Feel free to chat any time, friend me on Facebook or join my Facebook page. 🙂 firstname.lastname@example.org
Thank you so much for sharing such amazing recipes. I’ll must try these recipes in the holidays.