A Very Good Taginetajine Vegetarian Recipes

VEGETABLE TAGINE

Steps:

• Combine Tagine Spice Mix ingredients.
• Preheat oven to 180°C/350°F.
• Heat 1 tbsp oil in a large, heavy-based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove to a large bowl. Scrape out any remaining garlic bits from pan (so they don't burn).
• Add pumpkin / squash and cook, stirring, for 3 minutes or until lightly golden on most sides. Remove to same bowl.
• Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove to same bowl.
• Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl.
• Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute.
• Add all vegetables back to pot. Add water (it should just about cover the vegetables, they will sink), salt and pepper. Stir, bring to simmer on stove, then transfer to oven for 30 minutes. (Alternatively simmer on low stove, but stir gently otherwise veg may breakdown too much.)
• Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on stove on medium-low to cook the beans and reduce the sauce.
• Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce. It also gets thicker left overnight.
• For a traditional experience, serve over couscous. Otherwise, try white, brown, or basmati rice, or quinoa. Or, serve just as is like a chunky stew. For a low-carb option try cauliflower rice! I like to top mine with a dollop of yogurt, a sprinkle of almonds, coriander/cilantro and a pinch of paprika or cayenne.

VEGETARIAN TAGINE

Steps:

• 1. Heat the oil in a large pot over medium heat.
• 2. Add the onions and garlic and cook for 3 minutes.
• 3. Add the celery, carrots, paprika, cinnamon, cumin, ginger and salt. Cook an additional 5 minutes, until the veggies are soft and the spices are fragrant.
• 4. Add the tomatoes, butternut squash, cauliflower, and vegetable broth, and stir to combine.
• 5. Cover, reduce the heat to low, and simmer for 15-20 minutes.
• 6. Stir in the chickpeas and raisins and cook an additional 10-15 minutes or until the vegetables are soft.
• 7. Serve over couscous with sliced almonds and green or black olives, if desired.

VEGETABLE TAGINE

Steps:

• In a medium or large saucepan over medium heat, warm the butter or oil.
• Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
• Add the paprika, cayenne and cumin and continue to sauté until the onions are tender and fragrant, a few minutes longer.
• Add the lentils, tomatoes, tomato puree and water just to cover.
• Simmer for about 20 minutes.
• Add the chickpeas, carrots, green beans, zucchini, and green peas.
• Simmer until tender, about 10 to 15 minutes more.
• Note: this recipe can be prepared in advance up to this point.
• Allow to cool, refrigerate and serve within a couple of days.
• Add the parsley and zaatar during the last five minute of cooking.
• Season to taste.
• Transfer to a warm serving dish and serve immediately.

A VERY GOOD TAGINE/TAJINE (VEGETARIAN)

Steps:

• Chop the onions, mushrooms, cherry tomatoes, apricots, and dice the sweet potato into small pieces.
• Spray a pan with spray oil, fry the mushrooms and onions for a few minutes on a high heat.
• Add everything else, then reduce heat and simmer for at least 1hr (longer if you've got the time, it gets better!).