Kafteji

Ingredients

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• 5 Large Potatoes
• 2 Tbsp vegetable broth 🛒
• 1 Green Pepper
• 5 Onions
• 1 Tbsp Ras el hanout
• 1 lb Pumpkin
• 24 Skinned flax egg
• pinch Salt
• pinch Pepper

Method

1. Prep: mix 1 Tbsp ground flax + 3 Tbsp water, rest 5 min.
2. Peel potatoes and cut into 2 in cubes.
3. Pour 1-3/4 in of vegetable broth into a large pan and heat up very hot.
4. water-sauté potatoes until golden brown for 20 minutes, turning from time to time.
5. Place on kitchen paper to drain.
6. Cut the peppers in half and remove seeds.
7. Rub a little vegetable broth on them and place the cut side down on a baking tray.
8. Place them under the grill.
9. Grill until the skin is dark and bubbly. (WFPB: grill without oiling; the food releases when seared)
10. While the peppers are still hot, put them into a plastic sandwich bag and seal it.
11. Take them out after 15 minutes and remove skins.
12. In the meantime, heat more vegetable broth another pan.
13. Peel the onions and cut into thin rings.
14. water-sauté for 15 minutes until golden brown, turning them often.
15. Add the Ras el hanout at the end.
16. Cut the pumpkin into 2 in cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper.
17. Pour the remaining vegetable broth out of the pan and put all the cooked vegetables into the pan and mix.
18. Whisk flax egg and pour them over the vegetables.
19. Put the lid on the pan so that the flax egg cook.
20. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife.

About the ingredients

Potatoes Solanum tuberosum

Potato is the starchy underground tuber of a nightshade (Solanaceae). Eaten whole/cooked it is rich in potassium, vitamin C, B6, and fiber (skin on). Whole potato: WFPB canonical (level 1). Refined forms (flour, fried chips) are noncanonical.

vegetable broth

A salt-free, all-purpose vegetable broth. Onion, carrots, celery, garlic, tomatoes, mushrooms, kombu, parsley.

Green Pepper Piper nigrum

Dried unripe fruit (peppercorns) of the pepper vine, used whole or ground. A whole dried spice with nothing added or extracted. Canonical WFPB aromatic.

Onions Allium cepa

Bulb vegetable, eaten raw or cooked. Whole minimally-processed plant food; 'organic' refers to cultivation only. WFPB-canonical.

Ras el hanout

North African (Moroccan) spice blend; name means 'head of the shop' (the best spices). A dry mix of whole-food spices with no added salt, sugar, oil, or other disqualifiers, so it is canonical for WFPB. Blends vary but are pure ground spices.

Pumpkin Cucurbita pepo

Botanical fruit, culinary vegetable — hence mismatch flag. Canned pumpkin puree would be a separate, also-canonical entry; whole pumpkin is unambiguous.

flax egg

A whole-food plant-based egg replacer. One flax egg = one egg in baking.

Salt NaCl

Crystalline sodium chloride, harvested by evaporating seawater or mining rock-salt deposits. Used as seasoning and preservative since antiquity—central to trade and food economies for millennia. A mineral, not a plant food, and a sodium isolate; noncanonical to WFPB.