Moroccan Vegan Recipes - 3 Delicious Appetizers

Moroccan Vegan Recipes – 3 Delicious Appetizers

DifficultyIntermediatePrep Time1 hrCook Time30 mins

Ingredients:

For Boiled Carrots:

400 g Carrots

1 tbsp Garlic

3 tbsp Olive Oil

1 tsp Salt

½ tsp Black Pepper

1 tsp Smoked Paprika

1 tsp Cumin

37 g Tomato Paste

2 tbsp White Vinegar

3 pinches Chopped Parsley

Potatoes with Preserved Lemons:

500 g Potatoes

1 tbsp Garlic

3 tbsp Olive Oil

½ Preserved Lemon

¼ tsp Salt

1 tsp Coriander

1 tbsp Cumin

1 tbsp Smoked Paprika

Lemon Juice

3 pinches Chopped Parsley

Spinach with Olives:

300 g Baby Spinach

1 tbsp Garlic

3 tbsp Olive Oil

2 tbsp Parsley

2 tbsp Cilantro

¼ Preserved Lemon

¼ tsp Sea Salt

¼ tsp Black Pepper

1 tsp Smoked Paprika

1 tsp Cumin

14 Chopped Olives

About the Recipe:

They are only appetizers because moroccans need a lot of side dishes. In all honesty, eat any of these with bread or rice and you are a happy person. No need of a main dish !!! Plenty of spices and aromas. Colourful and fragrant side dishes !!!

Here’s How It’s Done:

Carrot salad (shlada dyal khizzo)
- Heat 3 Tbsp olive oil with 1 Tbsp crushed garlic on medium heat. Let the garlic take light color.
- Add spices: 1 tsp sea salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp smoked paprika. Cook 5 min to bloom.
- Stir in 37 g tomato paste (~2½ Tbsp). Cook 5 min, then turn off heat and let cool slightly.
- In a bowl, combine 400 g boiled carrots (cooled) with 1 tsp harissa, 1 Tbsp parsley, 2 Tbsp vinegar. Add the warm spice mix.
- Gently mix (don’t mash). Cover and rest 1 hour in the fridge for flavors to absorb.
- Finish with a touch of parsley. Serve cold or room temp.
Potato salad with preserved lemon
- Heat 3 Tbsp olive oil with 1 Tbsp crushed garlic on medium heat until fragrant.
- Add ¼ tsp sea salt and ½ preserved lemon, roughly chopped. Cook 1 min.
- Add spices: 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 1 tsp turmeric. Stir to coat.
- Add 500 g boiled potatoes (any type). Raise to medium-high and cook 15–20 min, stirring so nothing sticks.
- Set aside to reach room temperature.
- Garnish with parsley and the juice of ½ lemon. Adjust salt to taste.
Spinach with olives & preserved lemon
- Warm 3 Tbsp olive oil over medium heat. Add 300 g baby spinach, cover, and cook 10 min.
- Add 2 Tbsp parsley, 2 Tbsp cilantro, ½ preserved lemon (chopped), 1 Tbsp crushed garlic, ¼ tsp salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp smoked paprika. Mix well.
- Cover and cook 10 min more to soften and perfume the greens.
- Stir in 14 chopped green olives. Cook uncovered until all water evaporates and the mixture looks glossy.
- Serve cold or room temp. Garnish with sliced lemon and extra olives.

Notes & Swaps

Vinegar: Use Moroccan table vinegar if you have it; plain white vinegar works fine.
Harissa heat: In the carrot salad, add or skip harissa to control spiciness.
Potatoes: Waxy types (e.g., Charlotte, Yukon Gold) hold shape better than floury ones.
Preserved lemon: It’s salty—rinse if very briny and adjust salt in the pan.
Make-ahead: All three taste better after a 1–2 hour chill. Refresh with a squeeze of lemon and a drizzle of olive oil before serving.