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Moroccan vegetable tagine recipes

Moroccan vegetable tagines

Intro about tagines and meats used. Intro to vegetable tagines, mention ingredients that can be used. Discuss cooking techniques - slow cooking, use of proper tagine dish, oven.

Tagine is a beautiful aromatic dish. If you are looking to cook Moroccan comfort food –  this is the dish. It is relatively simple to cook, however it takes time to develop the flavors, therefore a perfect choice for the weekend meal.

Usually tagine would be cooked with lamb, beef, chicken or fish, however there are plenty of other varieties including vegetable tagines. In this article we are going to discuss vegetable tagines that would work well for vegetarians as well as vegans, or just for those who fancy a slightly lighter and healthier meal.

Vegetable tagine recipes

Vegetable tagineVegetable tagines do not require as much time cooking as meat based tagines do, therefore they serve as perfect mid-week meals.  It is traditional for tagines to combine sweet and savory tastes. There are plenty of vegetables you can use with tagines, such as potatoes, turnips, parsnips, zucchini, carrots and any kind of  squash. Chickpeas work in tagines well too. If you are using vegetables that are less sweet, feel free to add dried fruits to it. Dried prunes, apricots, dates and raisins are the most common fruits to use. Olives are another great addition to tagines.

All the recipes we look at below could be cooked even quicker if you were to use one of Mina tagine simmering sauces.

Vegetable tagine with cauliflower and zucchini

This tagine is not too authentic, and it doesn’t require any specific equipment

Ingredients

  • 2 tbsp olive oil
  • 1 onion, sliced
  • 4 cloves of garlic
  • 1 tblsp ginger
  • 1 tblsp turmeric
  • ½ tsp cinnamon
  • 2-3 tsp harissa
  • 1 preserved lemon, rind only
  • 1 tomato, crusheds
  • 1 cauliflower
  • 6 zucchinis, sliced
  • ½  cup water
  • 12oz of  couscous
  • A bunch of parsley

Method

  1. Prepare the couscous.
  2. In a tagine or braiser add olive oil, garlic, onion, tomato, harissa, preserved lemon rind, water and half the spices.
  3. Place cauliflower and zucchini over the sauce.
  4. Add the rest of the spices, parsley and cilantro over the vegetables.
  5. Cover and cook for 30 minutes or until vegetables are fork tender.
  6. Serve over couscous.

4-5 different vegetable tagine recipes with or without Mina sauces. Mention that all sauces are vegan and vegetarian friendly. Link to MIna sauces

Vegetable tagine with nuts and raisins

Ingredients

  • 2 tbsp olive oil
  • 1 onions, chopped
  • 2 tomatoes, crushed
  • 12oz of chickpeas
  • 2 zucchinis
  • 2 sweet potatoes
  • 4 tbsp raisins
  • ½ cup of almonds or walnuts
  • A bunch of cilantro,  chopped
  • 12oz of  couscous
  • 12oz of frozen peas
  • 1 tsp each  ground coriander, turmeric, ginger,  cumin
  • 1 tsp smoked paprika (optional but add a nice flavor)
  • ½ cup water

Method

  1. Prepare the couscous.
  2. In a tagine or braiser add olive oil, onion, tomato, water and half the spices.
  3. Place sweet potatoes, zucchini, chickpeas and peas over the sauce.
  4. Add the rest of the spices, raisins and cilantro over the vegetables.
  5. Cover and cook for 30 minutes or until vegetables are fork tender.
  6. Garnish tagine with nuts and serve with couscous.

Vegetarian pumpkin tagine

This tagine is a little bit less traditional in regards to use of spices - it still uses spices that are widespread in Moroccan cuisine, however less common for use in tagines. The spice choice complements pumpkin taste well and overall this tagine has a pleasant sweet taste to it.  


Ingredients

  • 2 tblsp olive oil
  • 2 lbs pumpkin or any kind of squash
  • 2 carrots, sliced
  • 1 onion, chopped
  • 1 tblsp giniger
  • 1/2 tsp nutmeg
  • ½ tsp cinnamon
  • 2 cloves
  • 1 tsp cumin
  • 1 cup dried prunes
  • ½ cup water
  • 2 tbsp lemon juice

Method

  1. Preheat oven to 350F.
  2. In a tagine or braiser add olive oil, onion, water, lemon juice and half the spices.
  3. Place pumkin and carrots over the sauce.
  4. Add the rest of the spices and prunes over the vegetables.
  5. Cover and cook for 30-45 minutes or until vegetables are fork tender.
  6. Serve with grain of choice.

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