Roasted Cauliflower, Chickpea and Tempeh Moghrabieh [Vegan]

onegreenplanet.org

Vivi

subheading: For the Soup:

2 (16-oz [454-g]) blocks tempeh, chopped

1 small head cauliflower, broken into florets

1 ½ cups (246 g) cooked chickpeas

2 teaspoon (8 g) Lebanese 7 Spice, divided

2 teaspoon (10 g) sea salt, divided

1 tablespoon (15 ml) neutral oil

1 tablespoon (15 g) vegan butter

1 large onion, chopped

6 medium sage leaves, thinly sliced

1 teaspoon ground caraway

1 teaspoon black pepper

1 cube vegetable bouillon

subheading: For the Moghrabieh:

1 tablespoon (15 g) vegan butter

1 ½ cups (336 g) moghrabieh or pearl couscous

½ teaspoon dried thyme

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

1 teaspoon sea salt

subheading: To Serve:

Chopped fresh parsley

Chopped scallions

Lemon slices

Sautéed honeynut squash and bell peppers

Directions at onegreenplanet.org

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