Moroccan Carrots & Parsnips

This recipe provided 321 milligrams of calcium per serving!

Serves: 4

Serves 4

What you need:

  • 1 teaspoon canola oil
  • 3 tablespoons brown sugar
  • 1-1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cumin
  • 1-3/4 cups orange juice (preferably calcium-fortified)
  • 6 carrots, peeled and thinly sliced
  • 8 parsnips, peeled and thinly sliced
  • 1/2 cup chopped dried figs
  • 1/4 cup raisins
  • Pinch of cayenne pepper

What you do:

  1. In a large nonstick saucepan, heat oil over medium heat. Add brown sugar, cinnamon and cumin; cook, stirring for 1 minute. Add orange juice, carrots, parsnips, figs, raisins and cayenne. Simmer covered for 20-25 minutes.

Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!