Best 30-Minute Vegan Moroccan Recipes

Moroccan cuisine is known for its warm spices, bright colours, and deeply comforting flavours. Even with simple ingredients, dishes from this region feel rich and inviting, offering a balance of sweetness, heat, and gentle aromatics.

With these 30-Minute Vegan Moroccan Recipes, you can bring those flavours to your own kitchen without long cooking times.

A few key ingredients—cumin, paprika, garlic, tomatoes, and fresh herbs—create beautiful meals that feel nourishing and full of character.

From fragrant tagines and skillet stews to light salads and vegetable dishes, each recipe is designed to be practical while keeping the heart of Moroccan cooking intact. You will find warm, comforting plates alongside fresh, vibrant options that fit any time of day.

Whether you’re new to Moroccan flavours or already love them, these 30-minute vegan meals make it easy to enjoy colourful, wholesome food inspired by this beautiful region. All it takes is a warm pan, a handful of spices, and a little creativity.

Let’s explore these recipes and bring the spirit of Moroccan cooking into your home.

Best 30-Minute Vegan Moroccan Recipes

Recipe #1 — Harira-Inspired Lentil & Tomato Soup (Quick Version)

This quick harira-style lentil & tomato soup brings together lentils, chickpeas, tomatoes, and warm spices in a simple one-pot meal.

It captures the comforting flavours of traditional Moroccan harira while keeping the method easy and the cooking time short. It is perfect for a light lunch or a cozy dinner starter.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Avocado oil: 1 tablespoon
• Yellow onion: ½ medium, finely chopped
• Carrot: 1 small, diced
• Celery stalk: 1, diced
• Garlic: 2 cloves, minced
• Ground cumin: 1 teaspoon
• Ground coriander: ½ teaspoon
• Ground cinnamon: ⅛ teaspoon
• Smoked paprika: ½ teaspoon
• Ground turmeric: ¼ teaspoon
• Red lentils: ½ cup, rinsed
• Cooked chickpeas: ½ cup, rinsed and drained
• Diced tomatoes: 1 cup (canned or fresh)
• Vegetable broth: 3 cups
• Celtic sea salt to taste
• Black pepper to taste
• Lemon juice: 1 tablespoon
• Fresh cilantro: 2 tablespoons, chopped
• Lemon wedges for serving

Method

1. Heat the avocado oil in a pot over medium heat. Add the onion, carrot, and celery. Cook for 4–5 minutes until softened.
2. Stir in the garlic, cumin, coriander, cinnamon, smoked paprika, and turmeric. Cook for 30 seconds until fragrant.
3. Add the red lentils, chickpeas, diced tomatoes, and vegetable broth. Season the harira-style lentil & tomato soup with Celtic sea salt and black pepper.
4. Bring to a gentle boil, then reduce the heat and simmer for 15–18 minutes, or until the lentils are tender.
5. Stir in the lemon juice and adjust the seasoning to taste.
6. Serve this harira-style lentil & tomato soup warm, topped with fresh cilantro and lemon wedges on the side.

Nutrition Facts (per serving)

• Calories: ≈280
• Protein: 13 g
• Fibre: 10 g
• Fat: 7 g
• Carbohydrates: 42 g

Health Benefits

This soup offers a comforting mix of plant-based protein, fibre, and complex carbohydrates from lentils and chickpeas. These legumes provide important nutrients such as iron, folate, and magnesium that support steady energy and daily wellness. The vegetables add extra vitamins, minerals, and natural sweetness.

Warm spices like cumin, coriander, and turmeric help support digestion and add gentle heat without overpowering the dish. Fresh lemon and cilantro brighten the flavours while bringing additional antioxidants, making this soup both soothing and nourishing.

Learn more about the benefits of lentils.
Explore more healthy vegan soup recipes.

Recipe #2 — Moroccan Shlada (Tomato & Cucumber Salad with Fresh Herbs)

This Moroccan shlada is a simple, refreshing salad made with tomatoes, cucumbers, and fresh herbs. It is bright, crisp, and full of natural flavour. A quick lemon and olive oil dressing brings everything together, making it the perfect start to any meal.

Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings: 2

Ingredients

• Tomatoes: 2 medium, chopped
• Cucumber: 1 medium, diced
• Red onion: ¼ small, finely chopped
• Fresh parsley: 2 tablespoons, chopped
• Fresh mint: 1 tablespoon, chopped
• Lemon juice: 2 tablespoons
• Olive oil: 1 tablespoon (raw use only)
• Celtic sea salt to taste
• Black pepper to taste

Method

1. Add the tomatoes, cucumber, red onion, parsley, and mint to a bowl.
2. In a small bowl, whisk the lemon juice, olive oil, Celtic sea salt, and black pepper.
3. Pour the dressing over the vegetables and gently toss to combine.
4. Serve the Moroccan shlada immediately or chill for 5–10 minutes for extra flavour.

Nutrition Facts (per serving)

• Calories: ≈120
• Protein: 2 g
• Fibre: 3 g
• Fat: 7 g
• Carbohydrates: 14 g

Health Benefits

This salad is rich in hydrating vegetables that support digestion, energy, and overall wellness. Tomatoes and cucumbers provide vitamins, minerals, and natural antioxidants that help protect the body. Fresh herbs add even more nutrients and gentle aromas that lift the dish.

The lemon and olive oil dressing offers healthy fats and a bright, refreshing flavour. Olive oil contains heart-supportive monounsaturated fats, while lemon juice offers vitamin C and helps bring the ingredients together naturally. This light salad is a nourishing way to start any Moroccan meal.

Learn more about the benefits of tomatoes.
Explore more vegan salad recipes.

Recipe #3 — Zaalouk (Smoky Eggplant & Tomato Dip)

Zaalouk is a classic Moroccan dip made from roasted eggplant and tomatoes gently cooked with warm spices. It is rich, smoky, and naturally creamy.

This quick stovetop version brings the traditional flavours together in just 30 minutes, making it perfect as a side dish or spread.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2

Ingredients

• Eggplant: 1 medium, diced
• Tomatoes: 2 medium, chopped
• Garlic: 2 cloves, minced
• Avocado oil: 1½ tablespoons
• Paprika: 1 teaspoon
• Cumin powder: ½ teaspoon
• Ground turmeric: ¼ teaspoon
• Smoked paprika: ½ teaspoon
• Celtic sea salt to taste
• Black pepper to taste
• Lemon juice: 1 tablespoon
• Fresh parsley: 1 tablespoon, chopped
• Olive oil for drizzling (raw use only)

Method

1. Heat the avocado oil in a skillet over medium heat. Add the eggplant and cook for 8–10 minutes until softened.
2. Add the tomatoes and garlic. Cook for 3–4 minutes until the tomatoes break down.
3. Stir in the paprika, cumin, turmeric, smoked paprika, Celtic sea salt, and black pepper.
4. Reduce the heat and simmer for 8–10 minutes, stirring occasionally, until thick and creamy.
5. Mash lightly with a spoon or fork for a smoother texture.
6. Stir in the lemon juice. Garnish the Zaalouk with fresh parsley and a drizzle of olive oil.

Nutrition Facts (per serving)

• Calories: ≈180
• Protein: 3 g
• Fibre: 6 g
• Fat: 12 g
• Carbohydrates: 16 g

Health Benefits

Zaalouk provides a nourishing combination of fibre, antioxidants, and natural plant nutrients. Eggplant contains nasunin, a protective antioxidant that supports cellular health, while tomatoes offer vitamin C and lycopene, known for supporting overall wellness. Together, they create a rich, flavourful dip that feels both comforting and light.

Warm spices like cumin, turmeric, and paprika add depth while supporting digestion and natural balance. The splash of lemon brightens the dish and contributes additional antioxidants. This nutrient-dense dip is perfect as part of a wholesome Moroccan-inspired meal.

Learn more about the benefits of eggplant.
Explore more vegan eggplant recipes.

Recipe #4 — Moroccan Carrot Salad with Citrus & Spices

This Moroccan carrot salad is bright, lightly spiced, and naturally sweet. Tender carrots are tossed with lemon, orange, and warm spices to create a refreshing side dish that pairs beautifully with any meal. It is simple, colourful, and full of flavour.

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 2

Ingredients

• Carrots: 3 medium, sliced into thin rounds
• Avocado oil: 1 tablespoon
• Garlic: 1 clove, minced
• Ground cumin: ½ teaspoon
• Paprika: ½ teaspoon
• Ground cinnamon: ⅛ teaspoon
• Lemon juice: 1 tablespoon
• Orange juice: 1 tablespoon
• Fresh parsley: 1 tablespoon, chopped
• Celtic sea salt to taste
• Black pepper to taste
• Olive oil for drizzling (raw use only)

Method

1. Bring a small pot of water to a boil. Add the sliced carrots and cook for 5–6 minutes until just tender. Drain well.
2. Heat the avocado oil in a skillet over medium heat. Add the garlic and cook for 30 seconds.
3. Stir in the cumin, paprika, and cinnamon. Cook for another 30 seconds.
4. Add the cooked carrots and toss gently to coat with the spices.
5. Remove from the heat. Stir in the lemon juice, orange juice, parsley, Celtic sea salt, and black pepper.
6. Serve the Moroccan carrot salad warm or at room temperature with a drizzle of olive oil.

Nutrition Facts (per serving)

• Calories: ≈150
• Protein: 2 g
• Fibre: 4 g
• Fat: 8 g
• Carbohydrates: 18 g

Health Benefits

Carrots are rich in beta-carotene, a powerful antioxidant that supports vision and overall wellness. Their natural sweetness pairs beautifully with citrus, creating a dish that is both refreshing and nourishing. Citrus juices add vitamin C, which boosts immunity and enhances flavour.

Warm spices like cumin, paprika, and cinnamon contribute antioxidants and digestive support. The combination of cooked carrots, fresh herbs, and light citrus dressing creates a wholesome side dish that feels bright, balanced, and energizing.

Learn more about the benefits of carrots.
Explore more vegan carrot recipes.

Recipe #5 — 7-Veg Couscous (Weeknight Version)

This colourful Moroccan-inspired couscous is filled with seven vibrant vegetables that cook quickly and blend beautifully with warm spices. It is light, fragrant, and ready in minutes. This simple version makes a perfect lunch or a bright side dish for any meal.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 2–3

Ingredients

• Couscous: 1 cup, dry
• Vegetable broth: 1 cup, hot
• Avocado oil: 1 tablespoon
• Carrot: 1 small, diced
• Zucchini: ½ small, diced
• Red bell pepper: ½ medium, diced
• Green beans: ½ cup, chopped
• Cherry tomatoes: ½ cup, halved
• Spinach: 1 cup
• Garlic: 2 cloves, minced
• Paprika: 1 teaspoon
• Cumin powder: ½ teaspoon
• Celtic sea salt to taste
• Black pepper to taste
• Lemon juice: 1 tablespoon
• Fresh parsley: 2 tablespoons, chopped
• Olive oil for drizzling (raw use only)

Method

1. Add the dry couscous to a bowl. Pour the hot vegetable broth over it. Cover and let sit for 5 minutes, then fluff with a fork.
2. Heat the avocado oil in a skillet. Add the carrot, zucchini, bell pepper, green beans, and garlic. Sauté for 5–7 minutes until slightly softened.
3. Stir in the cherry tomatoes, spinach, paprika, cumin, Celtic sea salt, and black pepper. Cook for 1–2 minutes until the spinach wilts.
4. Combine the cooked couscous with the vegetable mixture. Add the lemon juice and adjust the seasoning.
5. Top with fresh parsley and a drizzle of olive oil before serving.

Nutrition Facts (per serving)

• Calories: ≈280
• Protein: 9 g
• Fibre: 6 g
• Fat: 9 g
• Carbohydrates: 42 g

Health Benefits

This colourful couscous dish brings together a variety of vegetables rich in vitamins, minerals, and antioxidants. Each vegetable adds its own benefits, from beta-carotene in carrots to vitamin C in bell peppers and lycopene in tomatoes. Couscous provides a light, fluffy base that supplies steady energy.

The warm spices support digestion and enhance flavour without overpowering the vegetables. Fresh herbs and lemon brighten the dish and contribute additional nutrients. This balanced, vegetable-rich meal is a nourishing way to add more colour to your day.

Learn more about couscous.
Explore more vegan recipes with zucchini.

Recipe #6 — Chickpea & Apricot Tagine (Skillet, 30-Minute Version)

This quick chickpea and apricot tagine brings warm Moroccan flavours to your table in just 30 minutes. Sweet dried apricots balance savoury tomatoes and spices, while chickpeas add hearty plant-based protein. Everything cooks together in one skillet, making it simple and deeply comforting.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2–3

Ingredients

• Avocado oil: 1 tablespoon
• Yellow onion: ½ medium, chopped
• Garlic: 2 cloves, minced
• Carrot: 1 small, sliced
• Cooked chickpeas: 1½ cups
• Diced tomatoes: 1 cup
• Vegetable broth: ½ cup
• Dried apricots: 6–8, chopped
• Ground cumin: 1 teaspoon
• Ground cinnamon: ¼ teaspoon
• Smoked paprika: ½ teaspoon
• Ground turmeric: ¼ teaspoon
• Celtic sea salt to taste
• Black pepper to taste
• Lemon juice: 1 tablespoon
• Fresh cilantro: 2 tablespoons, chopped
• Olive oil for drizzling (raw use only)

Method

1. Heat the avocado oil in a large skillet over medium heat. Add the onion and carrot. Cook for 4–5 minutes until softened.
2. Add the garlic, cumin, cinnamon, smoked paprika, and turmeric. Cook for 30 seconds until fragrant.
3. Stir in the chickpeas, diced tomatoes, vegetable broth, and chopped apricots.
4. Season with Celtic sea salt and black pepper. Simmer uncovered for 12–15 minutes until thickened.
5. Stir in the lemon juice and adjust the seasoning.
6. Top the chickpea and apricot tagine with fresh cilantro and a drizzle of olive oil before serving.

Nutrition Facts (per serving)

• Calories: ≈340
• Protein: 13 g
• Fibre: 9 g
• Fat: 10 g
• Carbohydrates: 52 g

Health Benefits

Chickpeas provide plant-based protein, fibre, and essential minerals such as iron and magnesium. These nutrients support steady energy and digestive wellness.

Dried apricots contribute natural sweetness along with potassium, antioxidants, and gentle nourishment. Warm spices like cinnamon, cumin, and turmeric add comforting flavour while supporting overall wellness.

The tomato base provides vitamin C and lycopene, making this quick tagine both hearty and nourishing. The balance of sweet and savoury creates a grounding, satisfying meal.

Learn more about the benefits of chickpeas.
Explore more delicious vegan recipes with chickpeas.

Recipe #7 — Moroccan Lentil Skillet With Tomatoes & Paprika

This quick Moroccan lentil skillet brings together warm spices, tender lentils, and a rich tomato base. It cooks in one pan and creates a hearty, flavourful dish perfect for lunch or dinner. The spices blend beautifully with the lentils, making each bite satisfying and comforting.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2–3

Ingredients

• Avocado oil: 1 tablespoon
• Yellow onion: ½ medium, chopped
• Garlic: 2 cloves, minced
• Ground paprika: 1 teaspoon
• Smoked paprika: ½ teaspoon
• Cumin powder: 1 teaspoon
• Red lentils: ¾ cup, rinsed
• Diced tomatoes: 1 cup
• Vegetable broth: 2 cups
• Celtic sea salt to taste
• Black pepper to taste
• Lemon juice: 1 tablespoon
• Fresh parsley: 2 tablespoons, chopped
• Olive oil for drizzling (raw use only)

Method

1. Heat the avocado oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes until softened.
2. Add the garlic, paprika, smoked paprika, and cumin. Cook for 30 seconds to release their aroma.
3. Stir in the lentils, diced tomatoes, and vegetable broth—season with Celtic sea salt and black pepper.
4. Bring to a gentle simmer. Cook uncovered for 15–18 minutes until the lentils are tender and the mixture thickens.
5. Stir in the lemon juice. Adjust seasoning as needed.
6. Top the Moroccan lentil skillet with fresh parsley and a light drizzle of olive oil before serving.

Nutrition Facts (per serving)

• Calories: ≈300
• Protein: 15 g
• Fibre: 10 g
• Fat: 8 g
• Carbohydrates: 42 g

Health Benefits

Red lentils are rich in plant-based protein, iron, and fibre, making this dish both nourishing and filling. Their soft texture cooks quickly, creating a comforting base that supports steady energy throughout the day. Tomatoes add antioxidants, including vitamin C and lycopene.

Paprika and cumin contribute natural warmth and gentle digestive support, while parsley adds freshness and additional nutrients. This skillet meal brings together simple ingredients in a way that feels wholesome, grounding, and deeply satisfying.

Learn more about lentils.
Explore more vegan lentil recipes.

Recipe #8 — Spiced Lemon-Garlic Green Beans (Loubia Bi Zeit)

This Moroccan-inspired green bean dish is bright, tender, and full of warm spices. The beans are sautéed with garlic, paprika, and cumin, then finished with fresh lemon for a simple yet flavourful side. It comes together quickly and pairs well with any main dish.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 2

Ingredients

• Green beans: 2 cups, trimmed
• Avocado oil: 1 tablespoon
• Garlic: 2 cloves, minced
• Paprika: 1 teaspoon
• Cumin powder: ½ teaspoon
• Smoked paprika: ¼ teaspoon
• Lemon juice: 1 tablespoon
• Celtic sea salt to taste
• Black pepper to taste
• Fresh parsley: 1 tablespoon, chopped
• Olive oil for drizzling (raw use only)

Method

1. Bring a pot of water to a boil. Add the green beans and cook for 3–4 minutes until bright and crisp-tender. Drain and set aside.
2. Heat the avocado oil in a skillet over medium heat. Add the garlic and cook for 30 seconds.
3. Stir in the paprika, cumin, and smoked paprika.
4. Add the green beans to the skillet. Toss to coat with the spices.
5. Cook for 3–4 minutes, stirring, until the beans are well coated and warmed through.
6. Remove from the heat. Add the lemon juice, Celtic sea salt, and black pepper.
7. Top the Moroccan-inspired green bean dish with fresh parsley and a drizzle of olive oil before serving.

Nutrition Facts (per serving)

• Calories: ≈120
• Protein: 3 g
• Fibre: 4 g
• Fat: 7 g
• Carbohydrates: 13 g

Health Benefits

Green beans are rich in vitamins A, C, and K, as well as fibre that supports digestion and steady energy. Their crisp texture and natural sweetness work beautifully with warm spices, creating a dish that feels both light and nourishing. Lemon juice adds brightness and extra vitamin C.

Garlic and cumin provide antioxidant and digestive support, while paprika adds depth without overpowering the vegetables. The herbs and spices help create a balanced side dish that complements any Moroccan-inspired meal.

Learn more about the benefits of green beans.
Explore more vegan bean recipes.

Recipe #9 — Chermoula Roasted Vegetables (Quick Sheet Pan)

These chermoula roasted vegetables bring together bright herbs, warm spices, and a hint of citrus. The vegetables roast quickly, allowing the flavours to deepen while keeping the recipe simple. Chermoula adds a vibrant, savoury finish that makes this dish perfect as a side or light main.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2–3

Ingredients

• Carrots: 2 medium, sliced
• Zucchini: 1 small, chopped
• Red bell pepper: 1 small, chopped
• Potato: 1 small, diced
• Red onion: ½ medium, sliced
• Avocado oil: 1½ tablespoons
• Fresh parsley: ¼ cup, chopped
• Fresh cilantro: ¼ cup, chopped
• Garlic: 2 cloves, minced
• Lemon juice: 1 tablespoon
• Paprika: 1 teaspoon
• Cumin powder: ½ teaspoon
• Ground turmeric: ¼ teaspoon
• Celtic sea salt to taste
• Black pepper to taste
• Olive oil for drizzling (raw use only)

Method

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Add the carrots, zucchini, bell pepper, potato, and red onion to a bowl.
3. In a separate bowl, combine the parsley, cilantro, garlic, lemon juice, paprika, cumin, turmeric, avocado oil, Celtic sea salt, and black pepper.
4. Pour the chermoula mixture over the vegetables and toss to coat.
5. Spread the vegetables on the baking sheet. Roast them for 18–20 minutes, stirring halfway.
6. Serve the chermoula roasted vegetables warm with a light drizzle of olive oil.

Nutrition Facts (per serving)

• Calories: ≈210
• Protein: 4 g
• Fibre: 6 g
• Fat: 10 g
• Carbohydrates: 28 g

Health Benefits

This dish offers a colourful mix of vegetables rich in antioxidants, vitamins, and fibre. Carrots and bell peppers provide vitamin C, while potatoes add steady energy and natural comfort. Fresh herbs like parsley and cilantro contribute additional minerals and plant nutrients.

Chermoula’s warm spices support digestion and enhance flavour without heaviness. Lemon juice brightens the dish and adds vitamin C. These roasted vegetables create a wholesome, vibrant side dish that fits beautifully into a plant-based Moroccan-inspired meal.

Learn more about the benefits of vegetables.
Explore more delicious vegan recipes with zucchini.

Recipe #10 — Moroccan Chickpea Stew with Preserved-Lemon Style Flavour

This chickpea stew captures the bright and savoury flavours of Moroccan preserved lemon using a simple shortcut. Warm spices, tomatoes, and fresh herbs blend with a hint of citrus to create a rich, comforting stew. It comes together quickly and makes a satisfying plant-based meal.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2–3

Ingredients

• Avocado oil: 1 tablespoon
• Yellow onion: ½ medium, chopped
• Garlic: 3 cloves, minced
• Carrot: 1 small, diced
• Cooked chickpeas: 1½ cups
• Diced tomatoes: 1 cup
• Vegetable broth: 1 cup
• Lemon zest: ½ teaspoon
• Lemon juice: 1 tablespoon
• Paprika: 1 teaspoon
• Cumin powder: 1 teaspoon
• Ground turmeric: ¼ teaspoon
• Celtic sea salt to taste
• Black pepper to taste
• Fresh cilantro: 2 tablespoons, chopped
• Olive oil for drizzling (raw use only)
• Lemon wedges for serving

Method

1. Heat the avocado oil in a pot over medium heat. Add the onion and carrot. Cook for 4–5 minutes until softened.
2. Add the garlic, paprika, cumin, and turmeric. Cook for 30 seconds to release the spices.
3. Add the chickpeas, diced tomatoes, vegetable broth, lemon zest, and lemon juice.
4. Season with Celtic sea salt and black pepper. Simmer for 12–15 minutes until the stew thickens slightly.
5. Stir in the fresh cilantro. Adjust seasoning as needed.
6. Serve this Moroccan chickpea stew warm with lemon wedges and a drizzle of olive oil.

Nutrition Facts (per serving)

• Calories: ≈310
• Protein: 13 g
• Fibre: 9 g
• Fat: 9 g
• Carbohydrates: 46 g

Health Benefits

Chickpeas provide satisfying plant-based protein, fibre, and essential minerals that support daily energy and digestion. Tomatoes and carrots add antioxidant-rich nutrients, creating a stew that feels hearty without being heavy.

Lemon zest lifts the flavours and adds vitamin C. Warm spices such as cumin and turmeric offer natural anti-inflammatory benefits and enhance digestion.

Fresh cilantro contributes additional antioxidants and helps brighten the dish. Together, these ingredients create a balanced, comforting stew full of nourishment.

Learn more about the benefits of chickpeas.
Explore more delicious vegan recipes with chickpeas.

Conclusion

Cooking Moroccan food at home can be simple, comforting, and deeply rewarding. These 30-Minute Vegan Moroccan Recipes show how easy it is to enjoy warm spices, vibrant vegetables, and fresh herbs without long hours in the kitchen.

Each dish brings together flavour, nourishment, and a touch of tradition. From bright salads to hearty stews, these meals invite you to slow down, savour every bite, and enjoy the comforting rhythms of plant-based cooking.

Moroccan cuisine is full of colour and character, reminding us that wholesome ingredients and gentle spices can transform everyday meals into something special.

I trust you enjoyed this article on 30-Minute Vegan Moroccan Recipes. Please stay tuned for more plant-based recipes, vegan travel tips, and lifestyle inspiration.

Take care!
— JeannetteZ 🌿

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