Vegan Recipes

MOROCCAN VEGETABLE TAGINE

veggie-tagine

A very common Moroccan meal is a tagine which is a North African stew of spiced meat and vegetables prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid.  The word tagine refers to both the conical-shaped dish and the stew cooked inside it.  Tagines often combine sweet and savory foods to play off the spices used to season them.  Here is a great recipe for a vegetable tagine to spice up your dining.

Vegetable tagines are flavorful stews loaded with cooked vegetables and spices like cumin, coriander and ginger.  Chickpeas are also often common additions.  These offer vegetarians and vegans a wonderful opportunity to experience Moroccan fare. As with the meat-based counterparts, vegetable tagines are served over couscous for a true Moroccan meal.  The veggie tagine recipe below is a complex mixture of wonderful textures, tastes, and spices that is certain to enchant your diners!

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MOROCCAN VEGETABLE TAGINE
Wonderful blend of fresh ingredients and Moroccan spices create a delicious and savory dish. Great served with couscous.
cookin tagine
Prep Time 30 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
cookin tagine
Instructions
  1. Preheat oven to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes.
  2. Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute.
  3. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel.
  4. Add enough vegetable stock or water to cover vegetables. Stir in saffron.
  5. Cover and bake until vegetables are tender, 40 to 45 minutes.
  6. About 5 minutes before stew is done, stir in chickpeas, olives and prunes. Stir in parsley just before serving.
Recipe Notes

Note: The type of tomatoes used will determine amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stove top cooking may require slightly more water. The finished tagine should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.

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