Meatless Moroccan Casserole

Lunch / Dinner

Meatless Moroccan Casserole

Grill-flavored plant-based protein crumbles lend tandoori-like flavor to this Meatless Moroccan Casserole. Spicy, sweet, and with a variety of flavors and textures, this one-pan vegan meal is well worth a try.


8 servings

Total Time

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Preheat oven to 350°.

Heat oil in a 10-inch cast-iron skillet over medium-high. Add onions and carrots; sauté until onions soften, 3 minutes. Stir in garlic; sauté until fragrant, 30 seconds.

Stir in crumbles, pumpkin pie spice, chili powder, paprika, and pepper flakes; cook until crumbles are heated through, 23 minutes.

Add barley mix, then stir in broth and tomato paste; bring to a boil.

Stir in apricots, lemon peels, and bay leaves; season with salt and black pepper.

Bake casserole until barley and carrots are fork-tender, 15 minutes. Discard bay leaves.

Stir in lemon juice. Top casserole with almonds and parsley; serve with yogurt.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 191

% Daily Value*

Total Fat 7g 10%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 259mg 10%

Carbs 31g 10%

Protein 14g

*Percent Daily Values are based on a 2,000 calorie diet.

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