Vegan Kefta Tagine (Moroccan Meatballs) Recipe - Forks Over Knives

Name: Vegan Kefta Tagine (Moroccan Meatballs) Recipe - Forks Over Knives
Ingredients: ¾ cup dry bulgur; 2 15-oz. cans no-salt-added chickpeas, undrained; 1 tablespoon flaxseed meal; ¼ cup chopped toasted walnuts; 2 tablespoons tahini; 5 cloves garlic, minced; 3 teaspoons ras el hanout; 1 teaspoon sea salt; ¼ teaspoon freshly ground black pepper or cayenne pepper; 2 cups fresh or frozen mirepoix (10 to 12 oz.); 6 cups low-sodium vegetable broth; 1 lb. 2-inch red or yellow potatoes, quartered; 1 14.5-oz. can no-salt-added fire-roasted or regular diced tomatoes, undrained; 2 tablespoons chopped fresh parsley; Lemon wedges (optional)

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This vegan kefta tagine, fragrant with the classic Moroccan seasoning ras el hangout, is perfect when the weather is cool. Get the recipe!

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Ingredients

¾ cup dry bulgur
2 15-oz. cans no-salt-added chickpeas, undrained
1 tablespoon flaxseed meal
¼ cup chopped toasted walnuts
2 tablespoons tahini
5 cloves garlic, minced
3 teaspoons <a href="https://www.forksoverknives.com/recipes/vegan-sauces-condiments/ras-el-hanout/">ras el hanout</a>
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper or cayenne pepper
2 cups fresh or frozen mirepoix (10 to 12 oz.)
6 cups low-sodium vegetable broth
1 lb. 2-inch red or yellow potatoes, quartered
1 14.5-oz. can no-salt-added fire-roasted or regular diced tomatoes, undrained
2 tablespoons chopped fresh parsley
Lemon wedges (optional)