5 nights of meat-free meals:

This guide offers you five nights of creative, satisfying, and nutritious vegetarian meals that are easy to prepare and packed with flavor.

INGREDIENTS

2 tbsp olive oil
2 onions, chopped
1 tomato, diced
3 carrots, sliced
2 celery stalks, sliced
2-3 potatoes, cut into chunks
3 tbsp coriander
⅓ cup pasta or barley
170g tomato paste
Water to cover
3 cloves garlic, chopped
½ cup chopped coriander or parsley (save some to garnish)
YEMENI SPICE (HAWAIJ)
1 tsp black pepper
1 tsp cumin
1 tsp coriander
½ tsp ground turmeric
green cardamom pods
whole cloves

    START COOKING

  1. Using a deep soup pot start by sautéing the onions with 2 tbsp oil until translucent. Add the celery and tomatoes, mix for a minute or two. Add the hawaij spice, turmeric, cumin, salt and pepper and stir for 30-50 seconds. Allow the spices to open. Add the tomato paste, mix well with the spices and eventually fill ¾ of the pot with water
  2. Add the potatoes, carrots, tofu/ barley/ pasta, coriander, and garlic and bring to a boil.
  3. Cook for one hour and 15 minutes on medium-low heat. Adjust salt and pepper and serve with some bread.
  4. Enjoy!