Vegan Moroccan Style Tagine With Seitan Recipes

MOROCCAN VEGAN TAGINE

Moroccan Vegan Tagine image

Bursting with exotic colors and flavors, this traditional Moroccan recipe is filling and good for you.

Provided by Lady at the Stove

Categories Soups, Stews and Chili Recipes Stews

Time 1h38m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ cups water, or as needed
1 cup uncooked green lentils
3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, finely chopped
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon cumin seeds, finely ground
salt and freshly ground black pepper to taste
3 potatoes, peeled and cubed
1 (14 ounce) can crushed tomatoes
2 sweet potatoes, peeled and cubed
2 large carrots, peeled and sliced
4 cups vegetable broth

Steps:

Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.

Nutrition Facts : Calories 360.1 calories, Carbohydrate 61.8 g, Fat 8.6 g, Fiber 12.5 g, Protein 12.5 g, SaturatedFat 1.1 g, Sodium 475 mg, Sugar 8.1 g

MOROCCAN VEGGIE TAGINE

MOROCCAN VEGGIE TAGINE image

Spectacular Moroccan tagine recipe made with vegetables and chickpeas. This dish is full of aroma and flavor thanks to the combination of traditional Moroccan spices and fresh herbs that give it an exceptional touch.

Provided by Chiquinquira Marquez

Categories Main

Time 1h10m

Number Of Ingredients 22

Ingredients

500 ml warm water
Pinch of saffron
4 cloves of garlic
Fresh ginger (4-5 cm)
Olive oil
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp Ras-el-hanout
1 tbsp Sundried tomato paste
200 g carrot
350 g pumpkin
300 g zucchini
300 g eggplant
180 g cherry tomatoes
3-4 Bell peppers (different colors)
1 can chickpeas (400 g)
100 g dried peaches
1 lemon
350 g couscous
15 g fresh leaves (dill, mint, parsley)
30 gr sliced almonds
100 g soy yogurt (optional)

Steps:

In a container pour 500 ml of hot water, add a pinch of saffron, stir and let it rest.
Heat over medium heat a. large skillet (or any large pot that can be covered), add 2 tablespoons of olive oil, finely chopped garlic and ginger and spices. Stir for one minute.
Add 1 tablespoon of dried tomato paste, mix well and cook for a couple of minutes.
Pour in the saffron water, stir
Cook covered and at a low temperature. Wash and peel the vegetables, chop them into large cubes. (Tomatoes can be added whole)
Add the vegetables to the pan little by little, and stir, making the vegetables sink as much as possible.
Cover and cook over high heat for 45 minutes until the vegetables are tender.
Add the canned chickpeas with everything and liquid, the dried peaches and the lemon wedges. Add salt and pepper to taste.
Let cook for 10 minutes over low heat.

Nutrition Facts :

VEGAN MOROCCAN-STYLE TAGINE WITH SEITAN

Vegan Moroccan-Style Tagine with Seitan image

This is a recipe I created because I was entertaining some guests with a Moroccan-style dinner and I had a vegetarian in my group. I wanted him to have a hearty vegetarian dish with lots of protein, so I made this dish up after looking over a number of different Moroccan tagine recipes. It turned out so well that I have made it many times since and would like to share. I actually think that some of my non-vegetarian guests preferred this dish to the lamb that I spent hours slow-roasting! (Though it was also delicious and makes a nice combo with the stew.) It uses Moroccan spices and dried fruit. Serve over couscous.

Provided by nikki82

Categories Seitan Recipes

Time 55m

Yield 6

Number Of Ingredients 19

Ingredients

1 (10 ounce) package seitan
2 tablespoons vegan butter
2 tablespoons ras el hanout
1 teaspoon olive oil, or as needed
1 medium onion, chopped
4 cloves garlic, minced
1 large sweet potato, cut into 1/4-inch cubes
1 (15 ounce) can chickpeas
1 (14.5 ounce) can diced tomatoes
⅓ cup pitted green olives, chopped
¼ cup golden raisins
¼ cup chopped dried apricots
1 pinch cayenne pepper, or to taste
1 pinch ground cumin, or to taste
1 pinch ground coriander, or to taste
1 pinch ground cinnamon, or to taste
3 cups vegetable broth, or more as needed
½ medium lemon, zested and juiced
1 tablespoon chopped fresh parsley, or to taste

Steps:

Break seitan apart into pieces. Rub pieces in vegan margarine and then in ras el hanout.
Heat olive oil in a Dutch oven over medium-high heat. Add the seasoned seitan and saute until browned and crusty bits form on the bottom of the pan, 5 to 7 minutes. Add onion and saute over medium heat until softened, 3 to 5 minutes. Add garlic and cook and stir for 1 to 2 minutes.
Stir in sweet potato, chickpeas, tomatoes, olives, raisins, apricots, cayenne, cumin, coriander, and cinnamon. Pour in enough vegetable broth to cover the mixture; bring to a boil. Reduce heat and simmer until sweet potatoes are soft, about 20 minutes.
Stir in lemon zest and juice. Top with parsley and serve.

Nutrition Facts : Calories 319.5 calories, Carbohydrate 48.4 g, Fat 7.6 g, Fiber 7.8 g, Protein 16.6 g, SaturatedFat 1.6 g, Sodium 876.9 mg, Sugar 14.1 g

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