vegan tagine

Our Morocco inspired vegetable tagine is a fully vegan authentic tagine, full of deep flavours like cinnamon, cumin, turmeric, ginger, paprika and more. Learn how to make this easy vegetable tagine and enjoy the flavours of vegan Morocco in your own home. 

Vegetable Tagine

green lentils

courgette,

medium bell pepper,

eggplant,

carrot,

onion,

garlic

(15 oz) tomato sauce

lemon

dried apricot, chopped

tbsp coriander

tsp, whole cumin

turmeric

tsp nutmeg

cinnamon

tsp salt

tsp, ground peppercorn

olive oil

Moroccan Vegetable Tagine

Preheat the oven to

Preheat the oven to 400F/200°C. Put the courgette, pepper, eggplant and carrot in a large roasting tin. Add 2 tbsp oil, season and toss together. Roast for 15-20 minutes until tender.

In the meantime, heat

In the meantime, heat 2 tbsp oil in a large saucepan over medium heat. Add the onion and fry for about 5-8 minutes until translucent and sticky. Add the garlic and cook for another minute. Add all the spices and fry for another minute until everything becomes fragrant.

Add the tomato sauce

Add the tomato sauce and the lemon juice. Add 300 ml boiling water, bring to a boil then reduce the heat to low and simmer for 15 minutes, uncovered. Make sure to stir occasionally so the sauce doesn't stick to the bottom of the pan.

Add the roasted vegetables,

Add the roasted vegetables, lentils and dried apricots to the sauce. Cover and simmer for another 5-10 minutes, stirring occasionally.

Serve the vegetable tagine

Serve the vegetable tagine over couscous or on its own and garnish with chopped fresh coriander leaves, almonds and half a slice of lemon.

How to make Vegetable Tagine

This comforting Vegan Tagine with Chickpeas is an aromatic Moroccan-inspired one-pot stew that’ll warm you up from the inside. Featuring cozy and bold flavors, you’d never know it’s vegan, gluten-free, and nutrient-dense!

Vegan Tagine with Chickpeas

extra virgin olive oil, (plus more for drizzling)

yellow onion, (diced)

red bell pepper, (chopped)

garlic cloves, (finely chopped)

cinnamon ((optional) (see Note 1))

(480 mL) vegetable broth

(15-ounce 425 grams) cans chickpeas, drained and rinsed

bay leaves

kosher salt, (more to taste)

(14.5-ounce 410 grams) can crushed tomatoes

Medjool dates, (chopped (see Note 3))

medium lemon, (zested + 1 tablespoon juice)

ras el hanout ((see Note 4))

coriander

cumin

ginger

cayenne pepper ((optional, ½ tsp

black pepper

cloves

(140 grams) plain vegan yogurt

lemon juice, (more

Salt

Preheat the oven to 375º/190ºCF. Arrange an oven rack to fit a Dutch oven (or tagine pan, if you have one) or braising pan.

Stir together the spices for the Spice Mix.

Heat the 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Once hot, add the onions and season with a pinch of salt. Cook until golden brown, 7 to 8 minutes, adding a splash of water as needed to deglaze the pan and prevent the onions from burning. Add the bell pepper, garlic, and cinnamon stick, and cook for 3 minutes, stirring frequently.

Add the Spice Mix and stir vigorously for 1 minute. If it starts to dry out, add a splash of water.

Pour in some of the broth to deglaze the pot and scrape up any browned bits. Add the remaining broth, squash, chickpeas, bay leaves, salt, tomatoes, and dates. Stir, and bring to a boil. Turn off the heat, and drizzle with a nice glug of olive oil, and stir again to combine. Place the lid on the pan and ensure it’s fitted tightly.a. NOTE: If you don’t have a lid for your pan, cover tightly with foil.

Transfer to the oven and bake, covered, for 40 minutes, or until squash is tender and the mixture is thick and stew-like.

Meanwhile, make the yogurt sauce (or make 1-2 days ahead of time and refrigerate). In a bowl, stir together the yogurt, lemon juice, salt to taste, and coriander. Refrigerate until ready to use.

For the best flavor, cool for 15 to 20 minutes. Stir in half of the zest and 1 tablespoon lemon juice. Taste, adding more lemon zest or juice as desired.

Serve in bowls topped with yogurt sauce, chopped parsley or cilantro, and a drizzle of extra virgin olive oil.

Top 2 vegan tagine recipes from across the web

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Vegetable Tagine

Vegan Tagine with Chickpeas

Top 2 vegan tagine recipes from across the web

The most viewed vegan tagine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Tagine

Vegan Tagine with Chickpeas

The most viewed vegan tagine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine