Vegan Moroccan Stew

Vegan Moroccan Stew
YIELDS: 12 Servings


  • 2 lbs. eggplant cut into 1-in. cubes (drain in colander for 30 minutes)
  • 6 oz. extra virgin olive oil
  • 3 stalks celery, ¹⁄8 inch diced
  • 30 oz. onions, ¹⁄8 inch diced
  • 18 oz. green bell peppers
  • 18 oz. red bell peppers
  • 12 garlic cloves, minced
  • 2 lbs. zucchini (cut into ½ inch rounds)
  • 48 oz. Morningstar Farms® Meal Starters™ Chik’n Strips
  • 4 ½ lbs. tomatoes, peeled, seeded, large diced
  • 3 lbs. potatoes (cut into 2-inch chunks)
  • 1 cup golden raisins
  • 1 cup black Greek olives, sliced
  • 5 cups vegetable broth
  • ¾ tsp. dried oregano
  • ½ Tbsp. curry powder
  • ½ Tbsp. turmeric
  • salt and pepper to taste
  • fresh parsley leaves

  1. Rinse eggplant under cold running water. Set aside to drain thoroughly.
  2. In a large, deep-sided skillet, heat 4 oz. of olive oil over medium heat. Add the onions and celery, and cook for 3 to 5 minutes, stirring often until vegetables are softened. Stir in the bell peppers and garlic, and cook for an additional 2 to 3 minutes, stirring often. Add the zucchini, Morningstar Farms® Meal Starters™ Chik’n Strips and remaining oil. Cook according to package instructions.
  3. Add the tomatoes, potatoes, raisins, olives, broth, oregano, curry powder, turmeric, salt and pepper, stirring well to combine. Bring to a brisk simmer over medium-high heat. Reduce the heat, cover and simmer gently until all vegetables are tender, approximately 20 to 25 minutes, stirring occasionally.
  4. Garnish with parsley prior to serving. Serve hot.