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Vegan Vegetable Tagine

  1. Home
  2. Vegan Vegetable Tagine
  • 25
    min
    Prep Time
  • 60
    min
    Cook Time
  • 85
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
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    Vegan Vegetable Tagine

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Dinner
    • Allergens:
    • Seasons:
    • Cuisines:
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    Recipe Description

    The Classic Vegan Vegetable Tagine is a splendid stew that embodies the heart and soul of Moroccan cuisine with a plant-based twist. This recipe carefully balances the rich, earthy flavors of various vegetables and spices to create a harmonious and aromatic dish. The preparation involves a medley of zucchini, bell peppers, carrots, and tomatoes, simmered gently with a blend of traditional Moroccan spices such as cumin, coriander, cinnamon, and turmeric. The use of apricots and raisins adds a subtle sweetness that contrasts beautifully with the savory depth of the spices. Served atop fluffy couscous, this tagine is not only a feast for the taste buds but also a nutritionally balanced meal that captures the essence of vegan cooking. Every spoonful promises a journey through the vibrant souks of Morocco, making it a perfect dish for anyone looking to explore international flavors while adhering to a vegan diet.

    Ingredients

    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 3 cloves garlic, minced
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground turmeric
    • 1 large carrot, peeled and sliced
    • 1 large zucchini, cut into chunks
    • 1 bell pepper, cut into chunks
    • 2 tomatoes, chopped
    • 1/4 cup dried apricots, chopped
    • 1/4 cup raisins
    • 2 cups vegetable broth
    • Salt and pepper to taste

    Steps:

    1. Heat the olive oil in a large pot or tagine over medium heat. Add the onion and garlic, sautéing until soft.
    2. Stir in the cumin, coriander, cinnamon, and turmeric, cooking for another minute until fragrant.
    3. Add the carrots, zucchini, bell pepper, tomatoes, apricots, and raisins. Pour in the vegetable broth and season with salt and pepper.
    4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes, or until the vegetables are tender.
    5. Serve the vegetable tagine over cooked couscous, garnished with fresh cilantro.

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