Moroccan Inspired Vegetables Medley with Corn Bread

Moroccan Inspired Vegetables Medley with Corn Bread

Fall flavors with fruity notes, a hint of cinnamon and a bit sweet. The cornbread is savory but delicious, moist even though it’s vegan.

Medley Ingredients:
  • 1-2 tablespoons of olive oil
  • 1-2 teaspoons of ground cinnamon
  • 16 small shallots, peeled and left whole (regular shallots work fine, cut them into ¼ inch pieces)
  • 2 cups of butternut squash
  • 2 carrots, peeled and cut into ¼ inch rounds
  • 3/4 cups pitted prunes
  • 2 Tbsp Maple Syrup
  • 1 3/4 cups vegetable or chicken stock


  • Cilantro roughly chopped
  • Fresh mint leaves, chopped
  • Sea salt and freshly ground black pepper
Cooking Instructions:
  1. Heat the oil in a heavy-based casserole dish, add cinnamon.
  2. Toss in shallots and let them cook for 2-3 minutes.
  3.  When shallots begin to color add in the butternut squash and carrots.
  4. Saute for 3-4 minutes, stirring and then add in the prunes and maple syrup.
  5. Pour in stock and bring it to a boil.
  6. Reduce the heat, cover and cook for about 25-30 minutes.
  7. Uncover and cook for another 5-10 minutes to reduce the liquid. The vegetables should be tender in a syrupy sauce.
  8. Sprinkle vegetables with cilantro and mint and serve with GF cornbread.
Corn Bread Ingredients: (GF/Dairy Free/Vegan)
  • 1 cup of cornmeal (coarse)
  • 1 cup of Simple Truth Organic GF Cornbread Mix
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cup soy milk
  • 1/4 cup vegetable oil
  • 2 Tbsp Pumpkin Puree
Cooking Instructions:
  1. Preheat oven to 400°F. Grease a 9-inch cast iron pan. Set Aside.
  2. Put the cornmeal, GF cornbread mix, baking powder, salt in a large bowl.
  3. Add in the rest of the ingredients and whisk until combined.
  4. Pour batter into the cast iron pan.
  5. Bake for 20 minutes or until golden brown on top and the center is cooked through.
  6. Serve with the Moroccan Vegetable Medley