This delicious vegan tagine recipe is full of strong, aromatic flavours and goes perfectly well with a steaming bowl of bulgur wheat or cous cous. Easy to make with easily accessible ingredients.
Moroccan Tagine is a delicious dish named after the clay dish that it is traditionally cooked in. In my vegan tagine recipe I've used jackfruit to mimic the textures and tastes that are present in the traditional version. A mix of herbs and spices gives this dish a deliciously spicy and fragrant taste. Serve with rice, cous cous or bulgur wheat.
For the marinade
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp turmeric
- 1 tbsp ground cinnamon
- 1 tsp chilli powder
- 2 red onions, diced
- 3 garlic cloves, whole
- 1-inch piece ginger, chopped
- 1 cup (240ml) olive oil
- 1 cup (240ml) lemon juice
- 1 tbsp maple syrup
- large handful of parsley
- large handful of cilantro (coriander)
For the tagine
- 2 x 16oz cans of young jackfruit in water
- 4 tbsp olive oil
- 2 carrots, sliced
- 2 red onions, sliced
- 15 dried prunes
- 1 tbsp maple syrup
- For the marinade: Put all the marinade ingredients into a blender and whiz until you have a smooth sauce-type liquid. Drain the water from your jackfruits and break up the jackfruit with a fork and add to a large bowl and pour over the marinade. Stir to combine. Set aside for 2 hours to marinate and absorb the flavours.
- Preheat oven to 320F/160C/gas mark 3. Add the marinated jackfruit to a large casserole dish with a lid.
- Add the carrots, onions and prunes to your casserole dish, then add in 1 litre of water. add the lid and cook in the oven for 1½-2 hrs until carrots are tender and sauce has slightly thickened. Stir in the maple syrup and seasoning.
- Remove from the oven and serve with cous cous or bulgur wheat.
💭 Top tips for Vegan Tagine
Feel free to omit the jackfruit, you could try a vegetable like eggplant. You need something that easily absorbs the marinade.
There are plenty of food stuffs that can be added to this dish - great additions are olives, almonds, chickpeas and zucchini (courgette)
👪 Scaling the recipe
The quantities in this recipe serves 6 easily but it scales up well. Although you would be limited by the size of your casserole dish.
Can it be made in advance?
It can be stored in the fridge for up to 3 days but it also freezes really well and will keep for up to three months in the freezer.
You'll need a large lidded casserole dish or alternatively you can use a traditional tagine.
What are the best side dishes for this vegan tagine?
Tabbouleh, couscous, basmati or jasmine rice and bulgur wheat all go really well with this dish. Naan bread or a flatbread is great for mopping up the sauce.
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