Vegan Rfissa Bil Khodra is a delightful twist on the traditional Moroccan dish, Rfissa. Traditionally prepared with chicken and lentils, this vegan version replaces animal products with a colorful medley of vegetables, while still preserving the essence and flavors of the original dish. The dish is built around a base of msimen, Moroccan flatbread, which is then topped with a richly spiced vegetable stew. The spices, notably fenugreek seeds, saffron, and ras el hanout, infuse the vegetables with depth and warmth, creating a hearty and comforting meal. The inclusion of lentils ensures the dish remains a good source of protein, making it not only a feast for the senses but also nourishing for the body. Perfect for a family dinner or a special occasion, Vegan Rfissa Bil Khodra invites you to explore the richness of Moroccan cuisine while adhering to a plant-based diet.
Vegan Rfissa Bil Khodra
Vegan Rfissa Bil Khodra is a delightful twist on the traditional Moroccan dish, Rfissa.
Method
30 min prep · 60 min cook
Prepare the vegetables by cutting them into bite-sized pieces.
In a large pot, heat the olive oil over medium heat. Add the mixed vegetables and sauté until they start to soften.
Add the lentils to the pot along with ras el hanout, turmeric, fenugreek seeds, and saffron. Stir well to coat everything in the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer until the lentils are tender and the vegetables are cooked through, about 40 minutes.
Taste and adjust seasoning with salt and pepper.
To serve, place pieces of msimen in each bowl and ladle the vegetable and lentil stew over the bread. Garnish with chopped cilantro. Serve immediately.
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