vegan molokhia display image  940dfd3d

Molokhia is a well known soup/stew that can be found across the Middle East and part of North Africa. Each place has their own twist on how to prepare the dish but it’s made with a vegetable called Jute, traditionally served with rabbit.

The vegetable is incredibly nutrients dense and so good for you! It has 3x the calcium of Kale, high in fiber, iron, potassium and tons of other essential Vitamins!? Usually found in the frozen section of international food shops.
• 1 onion, diced
• 2 tbsp olive oil
• 4 garlic cloves, minced
• Spices for stew: black pepper, salt, ground coriander, ground cinnamon, ground cardamom
• 1 14oz pack of frozen molokhia leaves
• 2 cups vegan stock
• 1 lemon, juiced
• Rice to serve (I made a basmati with toasted pine nuts and raisins on top)
For the ‘meat’:
• 2 cups vegan chicken or super firm tofu (drained and pressed)
• 1 tbsp olive oil
• 2 cloves minced garlic
• Spices: turmeric, black pepper, salt, ground cumin, paprika, ground coriander, chilli,
1. Prepare the ‘chicken’ by marinating the tofu or vegan chicken in the spices, garlic and olive oil. Set aside.
2. In a large pot or Dutch oven over medium, cook the onions in olive oil till translucent. Stir in the garlic and spices. Cook for a minute to bloom the spices.
3. Stir in the molokhia and stock. Bring to small boil and then simmer for 15 mins, stirring often. Stir in the lemon and set aside.
4. Fry the chicken/tofu in an oiled cast iron over medium till golden on all sides. Set aside.
5. Serve everything together with a salad or pita if you like! Enjoy ?

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