Moroccan vegan kofta tagine

gluten free - soy free

By Jasmin

Vegan Kofta meatballs simmering in a rich tomato sauce topped with fries is a classic Moroccan dish ! Simple ingredients for an unforgettable taste! MY FAVOURITE KIND OF FOOD ! These vegan meatballs are gluten free and soy free. I shared a more elaborated version of this Moroccan vegan kofta tagine in my cookbook along with other Moroccan dish classics. Check my cookbook here.    

Have you ordered my cookbooks yet ?

*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield: 3 servings. Nutritional value 1 serving:

  • 312 Kcal
  • Protein: 8.5 G
  • Carbs: 21.3 G
  • Fat: 20.5 G

Moroccan vegan kofta tagine

by Jasmin.
Yield: 3 servings. One serving : 312 Kcal
[proteinsS: 8.5 G, carbs: 21.3 G, fat: 20.4 G]
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course dinner, lunch, main dish
Cuisine moroccan
Servings 3 servings
Calories 312 kcal


For the vegan kofta:

  • 1 cup Yellow onion finely chopped
  • 1 cup Button mushrooms finely chopped
  • ½ cup Kidney beans drained from a can
  • ½ cup Walnut toasted in the oven for 5 min
  • 2 Tbsp Breadcrumbs (gluten free if needed)
  • 1 Tbsp Oat flour
  • 1 clove Garlic pressed
  • ¼ tsp Cardamom ground
  • 1 Bay leaf
  • ¼ tsp Salt (adjust to taste)
  • ¼ tsp White pepper (adjust to taste)

For the tomato sauce:

  • 2 cup Tomato fresh de-seeded peeled and grated
  • 1 Tbsp Olive oil
  • 1 clove Garlic pressed
  • ¼ tsp Salt (adjust to taste)
  • ¼ tsp White pepper (adjust to taste)


For the vegan kofta:

  • Heat up a pan on medium heat. Add oil, pressed garlic, onions, mushrooms, bay leaf, salt & pepper and cardamom. Stir to combine. Cover and cook for 20 min or until tender.
  • Using a spice grinder, grind the walnuts to a grainy paste.
  • In a large plate, add all ingredients: sautéed mushroom and onions, red beans, ground walnuts, breadcrumbs, flour and ketchup. Smash everything using a fork. Form 10 balls.
  • Bake in a preheated oven for 15 min at 180°C/ 356 F. Lets prep the sauce.

For the tomato sauce:

  • To heat up the tajine, place it on a heat diffuser over the stove over medium heat.
  • Add olive oil, the grated tomatoes, garlic, salt and pepper. Stir to combine. Cover the tajine and cook for 30 min on medium heat.
  • Place the baked vegan kofta balls into the sauce. Cover and allow to simmer for 10 min.
  • Serve hot topped with fries and homemade bread. Bon appétit !
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