Moroccan-spiced Vegan L*mb with Quinoa, Molasses Slaw & Herby Tahini Dressing

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Sesame, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	140Kcal	622Kcal
	585kJ	2601kJ
Fat	6.1g	27g
of which saturates	0.8g	3.5g
Carbohydrates	15g	65g
of which sugars	6.1g	27g
Protein	6.9g	31g
Salt	0.26g	1.2g
Fibre	3.4g	15g

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))

Allergens

Contains: Sesame, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	158Kcal	741Kcal
	663kJ	3101kJ
Fat	8.2g	38g
of which saturates	1.1g	5.1g
Carbohydrates	14g	66g
of which sugars	5.9g	27g
Protein	7.3g	34g
Salt	0.25g	1.2g
Fibre	3.6g	17g

Back

Vegan 1/3 daily fibre 8 plants Low sat fat

Moroccan-spiced Vegan L*mb with Quinoa, Molasses Slaw & Herby Tahini Dressing

Prep time: 15 mins

Total time: 25 mins

Cuisine: Middle Eastern

Food group: Vegan

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!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

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