Moroccan Hash with Harissa Creme

There is a very good restaurant here in Portland called Tasty and Sons.  I love their food, but the vegan options are seriously nil.  I always look at their menu and think: I could veganize this, dead easy. 

Last night I sat down and figured out exactly how to do just that to a Moroccan Chicken Hash recipe.  Husband gave it two thumbs up,  and so did my belly! This recipe is very good for using up veggies in your fridge. It’s also excellent for hiding foods that some people have a hard time with psychologically: like brussel sprouts.  This hash recipe is a rockstar transitional dish for people learning to like vegetables. 

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Moroccan Butternut Hash with Harissa Creme

A rockstar butternut squash Moroccan dish. Excellent for your favorite vegetarian or those learning to love vegetables!

Servings 4

Author Terradon

Ingredients

• Vegetarian broth: to keep things from sticking
• 2 cups soaked soy curls: optional
• 1/8 cup Gluten Free Tamari
• Himalayan Sea Salt to taste
• Freshly ground black pepper
• 1 cup celery
• 1 cup carrots cubed
• 2 cups cauliflower florets
• 6-8 sliced cauliflower
• 10 brussel sprouts stems removed and cut in halves or fourths
• 2 lbs 907 grams of 3/4-inch butternut squash cubes
• 1 medium fennel chopped
• 1 tablespoon and 1 1/2 teaspoons harissa
• 1 1/2 teaspoons sweet paprika
• 1 1/2 teaspoons ras el hanout
• 1/2 teaspoon ground cumin toasted
• 1/2 teaspoon ground coriander
• 1/2 cup Greek green olives rinsed, pitted, and sliced into quarters
• 3 tablespoons finely diced preserved lemon peel only
• 1 cup Tofutti sour cream

Instructions

1. Pre-heat oven to 450° F, with a rack in the upper middle position. Cover dry soy curls with water and gluten free tamari, and let it soak for about 10 minutes.
2. In a large bowl, mix squash, cauliflower florets (not the slices), brussel sprouts and butternut squash . Spread onto baking mat or parchment-lined sheet pan in a single layer not touching. Sprinkle with 1/2 teaspoon each salt and black pepper. Roast for 15 to 20 minutes, stirring midway. Vegetables should just be starting to brown. In a second roasting pan, take your cauliflower slices and roast on parchment paper. Turn over half way.
3. Meanwhile, drain soy curls if you are opting to use it. Transfer to saute pan and cook thoroughly on medium heat. Use broth to keep it from sticking. Chop your olives if needed.
4. In a second saute pan, heat 2 tablespoons over medium-high heat until shimmering, and add diced fennel, carrots and celery. Cook, stirring occasionally, until softened and light brown, about 7 8 minutes. Add 1/3 cup broth, 1 tablespoon harissa, sweet paprika, ras el hanout, toasted cumin, coriander and stir together.
5. Take roasted vegetables out and and carefully mix with the carrot, celery, fennel mix. Use a spatula to gently compress the vegetables into an even layer in the pan. Cook undisturbed for 3 minutes, then stir, recompress, and cook undisturbed for 3 more minutes.
6. Carefully mix in soy curls, olives, and lemon rind. Season to taste adding salt and pepper if needed. Lay cauliflower slices on top.
7. Mix sour cream with 1 1/2 teaspoons harissa.
8. Serve with love and harissa creme on the side!

Recipe Notes

To make this recipe quicker, get pre cubed butternut squash and precut florets of cauliflower.
Cauliflower slices will need less time to roast due to their thinness. I always check them earlier than the rest of the veggies.
Steps 1 & 2 can be completed the night before, but the hash will need to be stirred, compressed, and cooked undisturbed 3 times.

Adapted from Tasty and Sons Chicken and Hash