Burried in angel hair

0 from 0 votes
Recipe by Damaris Beems Course: MainCuisine: Moroccan
Servings

4

Preparation

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

I love it when dishes do not reveal themselves instantly. If they have to disclose themselves gradually. That they surprise you. This dish is exactly that. The layer of angel hair covers neatly what is hidden below. You want to know what it’s hiding? A great combination of grilled and seasoned vegetables, Moroccan style.

Ingredients

  • 300 gram angel hair

  • 2 courgettes

  • 1 egg plant

  • 2 sweet potatoes

  • 2 carrots

  • 2 red peppers

  • 1 onion

  • 100 gram almonds

  • saffron powder

  • 1 table spoon grinded ginger, cumin and paprika

  • salt and pepper

  • vegan chicken broth

  • olive oil

  • 3 cloves garlic

  • chili flakes

Preparation

  • Cut all the vegetables in chunks, not too small. Except for the egg plant, cut them into smaller dices.
  • Preheat the oven at 200 degrees. Bring 2 table spoons of ginger and cumin on to the vegetables. Add the garlic in slices. And half a table spoon of chili flakes. Pour in a large splash of olive oil and mix everything well. Place the platter in the over for an hour. Stir everything every 15 minutes.
  • Cook the vermicelli according to the package in a few minutes. Add some vegan chicken broth to the water and 1 table spoon of saffron. It will give the vermicelli a spectacular yellow colour. Stir the vermicelli well in the beginning to prevent it from becoming a ball.
  • Take the platter with the vegetables out of the oven. Pour on top of them 4 table spoons of the vegan honey and mix it well.
  • Drain the vermicelli. Place a thin layer on top of the vegetables. Enough to hide all the vegetables , but not too thick to become dominant.
  • Place the almonds nicely on top of the vermicelli. If you want you can sprinkle or place carefully the paprika powder in a circle. That looks really nice.

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