Easiest Way to Make Vegan Crab Cakes Artichoke Hearts

Moroccan Tagine With Olives And Artichoke Hearts

Add the cooled onion mixture and 1/4 cup of the panko breadcrumbs, stir to mix.

Recipe Summary Moroccan Tagine With Olives And Artichoke Hearts

A delicious Moroccan stew that can be served over couscous or saffron rice. This dish can also be made vegetarian by omitting the chicken.

Ingredients | Vegan Crab Cakes Artichoke Hearts

1 tablespoon olive oil

2 skinless, boneless chicken breast halves - cut into chunks

½ onion, chopped

3 cloves garlic, minced

1 (15.5 ounce) can garbanzo beans, drained and rinsed

1 (14.5 ounce) can diced tomatoes with juice

1 (14 ounce) can vegetable broth

1 (14 ounce) can quartered artichoke hearts, drained

1 carrot, peeled and chopped

½ cup sliced Mediterranean black olives

1 tablespoon white sugar

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon ground coriander

1 pinch cayenne pepper

Directions

Info | Vegan Crab Cakes Artichoke Hearts

prep: 15 mins cook: 45 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Moroccan Tagine With Olives And Artichoke Hearts

Soups, Stews and Chili Recipes, Stews, Chicken,

Images of Vegan Crab Cakes Artichoke Hearts

Vegan Crab Cakes Artichoke Hearts : In a large bowl, mix the aquafaba, tahini, soy sauce, dijon mustard, kelp powder, dried dill, yeast flakes, old bay seasoning, garlic powder, and dried parsley until well mixed.