The protein cooking time listed in this recipe has been updated.
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Moroccan-spiced Vegan L*mb with Quinoa, Molasses Slaw & Herby Tahini Dressing
This dish stars vegan l*mb, sizzled until golden and coated in a blend of warm spices. Dish up alongside fluffy quinoa and a crunchy cabbage and carrot slaw, infused with sweet pomegranate molasses. Finish with a drizzle of herby tahini dressing, crunchy flaked almonds and squeeze of lemon juice - and you're ready to dig in!
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp Moroccan seasoning (use half) (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 2 tbsp tahini (Sesame)
- 10g flaked almonds (Nuts)
- 180g shredded nova l*mb (water, pea protein, sunflower oil, sodium alginate, natural flavourings, spirit vinegar, vegebrite malt (malted barley extract), veggie red (carrot and radish concentrate))
- 80g quinoa (Quinoa 100%)
- 1 handful of fresh flat-leaf parsley
- 2 garlic clove
- 2 tsp maple syrup (maple syrup(100%))
- 2 tbsp pomegranate molasses
- 1 unwaxed lemon
- 1 red cabbage
- 1 carrot
- 1 onion
Nutritional Information
Calories: 622
Protein: 31g
Carbs: 65g
Fat: 27g
Ingredients
- 2 tbsp Moroccan seasoning (use a quarter) (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 2 tbsp tahini (Sesame)
- 10g flaked almonds (use half) (Nuts)
- 2 garlic clove
- 1 onion (use half)
- 1 red cabbage (use half)
- 1 carrot (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 1 unwaxed lemon (use half)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 2 tbsp pomegranate molasses (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 180g shredded nova l*mb (use half) (water, pea protein, sunflower oil, sodium alginate, natural flavourings, spirit vinegar, vegebrite malt (malted barley extract), veggie red (carrot and radish concentrate))
Nutritional Information
Calories: 741
Protein: 34g
Carbs: 66g
Fat: 38g
Moroccan-spiced Vegan L*mb with Quinoa, Molasses Slaw & Herby Tahini Dressing
This dish stars vegan l*mb, sizzled until golden and coated in a blend of warm spices. Dish up alongside fluffy quinoa and a crunchy cabbage and carrot slaw, infused with sweet pomegranate molasses. Finish with a drizzle of herby tahini dressing, crunchy flaked almonds and squeeze of lemon juice - and you're ready to dig in!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a large bowl, a small bowl, a sieve & a grater
Prep & make the slaw
- Finely slice the onion. Coarsely grate the carrot (peel optional). Trim and finely slice the cabbage. Cut the lemon into wedges. Finely chop or crush the garlic
- Add the carrot, cabbage, one-quarter of the onion, half the pomegranate molasses, the juice of 1 lemon wedge and a pinch of salt to the large bowl. Mix well, then set aside
Make the tahini dressing & cook the quinoa
- Put the tahini pot in the small bowl filled with hot water for 1 min to loosen. Finely chop the parsley
- Remove the tahini pot from the water, empty and dry the bowl, then add the tahini, maple syrup, the juice from 1 lemon wedge, 2 tbsp hot water (1 tbsp for 1 person) and a pinch of salt. Mix until smooth. Stir half the parsley into the sauce
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain. Season with a pinch of salt and pepper
Fry the l*mb
- Heat the medium frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the remaining onion and cook for 3-4 mins, until softening
- Add the l*mb, breaking it up with a spoon, and cook for 4 mins, until golden. Season with salt and pepper
- Stir in the garlic and the half pack of Moroccan spice and cook for 1 min, then pour in the remaining molasses and cook for 1-2 mins, until everything is coated
Plate up
- Share the l*mb between bowls, with the quinoa and slaw alongside. Drizzle with the tahini dressing and scatter with the almonds and remaining parsley. Serve with any remaining lemon wedges
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