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Vegan Tagine

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meat-free-mondayHi – Jodie here with this week’s recipe, although World Vegan Month is over now, I’ll carry on sharing some recipes for a bit 🙂

As a family we have all collectively spent a lot of time in Morocco and are always bringing back authentic recipes and spices to recreate our favourite dishes at home. This recipe is my take on a vegan tagine.

With a tagine you do not necessarily need the authentic dish in order to cook this, a large saucepan and lid will work just as well, or an oven proof dish and lid, cook and prep time will not vary depending on chosen dish.

Perhaps we’ll start to see vegan tagine appearing on a high street near you soon? Apparently catering for the ‘plant curious’ is becoming big business.

Vegan Tagine
Print Recipe
This is a great recipe as it is so simple to prepare, you just throw everything together in the pot and let it do its magic. This dish can be served with couscous, quinoa, flat breads or just a simple salad. My favourite is couscous dressed with lemon juice, olive oil, salt, pepper and a handful of pine nuts. And like many of my recipes this can be adapted by changing the vegetables and pulses to your taste.
Servings Prep Time
4 people 10 mins
Cook Time
30 mins
Servings Prep Time
4 people 10 mins
Cook Time
30 mins
Vegan Tagine
Print Recipe
This is a great recipe as it is so simple to prepare, you just throw everything together in the pot and let it do its magic. This dish can be served with couscous, quinoa, flat breads or just a simple salad. My favourite is couscous dressed with lemon juice, olive oil, salt, pepper and a handful of pine nuts. And like many of my recipes this can be adapted by changing the vegetables and pulses to your taste.
Servings Prep Time
4 people 10 mins
Cook Time
30 mins
Servings Prep Time
4 people 10 mins
Cook Time
30 mins
Ingredients
For the tagine
Add after cooking
Servings: people
Instructions
  1. Start by prepping all of your vegetables and spices. In your chosen dish, toss all of your vegetables, chickpeas and spices together and add the stock,
  2. Cover with lid and cook on a low head for around 30 minutes or until soft and the excess moisture has been absorbed.
  3. Top will coriander and lemon juice and any optional extras. Serve with a side of your choice.
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