Moroccan veggies & peas tagine

high protein - nut free - gluten free

By Jasmin

A rich fatty savoury sauce and melt in your mouth veggies ! A succulent Moroccan vegan tagine recipes you have to try. The combination of vegetables, spices and legumes in this recipe is a match mad in heaven: cauliflower, potatoes and red pepper, peas and sprouted chickpeas. SO DELICIOUS. If you don’t have a tagine pot use an oven dish or a heavy skillet with a lid.

Have you ordered my cookbooks yet ?

More Moroccan vegan dishes:

Vegan moroccan shakshuka

Vegan Kofteh & Tofu Skewers

Vegan Moroccan Kofta Tagine

Moroccan sprouted lentil stew

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

Yield 2 servings. Nutritional value: 1 serving.

410 Kcal
Protein: 10.3 g
Carbs: 33.2 g
Fat: 26.7 g

Ingredients:

Onion 1 small
Tomato 1 small
Red Pepper 1 small
Cauliflower 1/2 small head
Potatoes 1 medium
Green beans 6 pieces
Peas 1/3 cup cooked
Sprouted chickpeas 1/3 cup cooked

for the sauce:

Olive oil 3 Tbsp
Soy milk 4 Tbsp
Thym 2 springs
Olives green 8 olives
Preserved lemon 1/4 lemon
Spices:
- salt 1 tsp
- ginger ground 1 tsp
- sweet paprika 1 tsp
- turmeric 1/2 tsp
- pepper 1/2 tsp

Instructions:

preheat the tajine:

Place the tajine on the stove to heat up over hight heat while prepping the ingredients.

marinate the vegetables:

Peel and thinly slice the onion.
Roughly chopped the tomato.
Peel and cut the potato into 4 wedges.
Remove the core of the cauliflower and pull apart into medium florets.
Cut the red pepper into stripes.
In a bowl mix all the spices and 2 Tbsp olive oil together, then add all vegetables except onion and tomato. Stir to coat the veggies with the sauce. Set aside until needed.

cooking the tajine:

In a preheated tajine, pour 1 Tbsp olive oil, add the onions and season with salt and pepper. Let cook until soft and juicy.
Stir in the chopped tomatoes and cook until soft.
Pour in the soy milk and stir to combine.
Place the potato wedges to form a plus sign (2 horizontally and 2 vertically)
Now fit in the cauliflower florets between the potato wedges.
Top with the red pepper stripes and green beans.
Finish up with the lemon confit and olives.
Cover the tajine, lower the heat to medium and cook for 45 min or until the sauce bubbles around the edges.
Remove the tajine cover, finally add in the peas, the chickpeas and thym springs. Put the lid on and cook for 15 min.
Serve the tajine with sides salad and bread.