VEGAN TAGINE by Jon Weston-Stanley | Mealz



4 Servings

5 min Prep, 30 min Cook


Allergy Friendly


Ever since going to Marrakesh about 5 or 6 years ago I have loved tagines. Mostly lamb tagines with prunes but basically any tagine will do. There is something about how a tagine cooks the ingredients within it that just seems to retain so much more flavour and make everything extra tender. Now watching my sister stare at me with envy every time I devour one in front of her has started to make me feel sorry for her (that doesn’t happen often). When we went to Morocco she wasn’t vegan. So I thought I would cheer her up a bit and make her a vegan tagine. I don’t actually have a tagine so I cooked it in the oven but you know same thing.

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Cooking Stages

    • Pre heat oven to 200 degrees C.

    • Peel the sweet potatoes.

    • Chop the sweet potatoes, aubergines and carrots. Put in a baking tray, drizzle over oil and cook in the oven for 30 minutes.

    • Heat 2 tbsp. of olive oil in a large saucepan. Add the chopped red onion, garlic and ginger. Fry over a medium heat for 2 minutes.

    • Add all of the spices, along with the quartered prunes, drained chickpeas and tinned tomatoes, then bring to the boil. Reduce to a light simmer and cook for a further 2 minutes then remove from the hob.

    • Once the veg is cooked add it to the saucepan and return to a medium heat for 5 minutes to cook/heat through.

    • Serve with giant couscous, regular couscous, quinoa, bulgur wheat or any grain of your choice.

    • Garish with coriander.

    • NOTES: Feel free to swap the sweet potato for butternut squash.

Nutrition Facts

Serving Size 410.8 g

Amount Per Serving
Calories 424.5 cals21%
% Daily Value*
Kilojoules 1778.8 kJ21%
Fat 7.8 g12%
Sodium 374 mg16%
Carbohydrate 91.6 g31%
Protein 5.2 g10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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