Easy Vegan Moroccan Tagine

This Easy Vegan Moroccan Tagine is a succulent, slow-simmering veggie stew.

This Easy Vegan Moroccan Tagine is a culinary alchemy. A few pantry ingredients and humble root vegetables are transformed into a deeply flavorful, luscious stew. The secret is the cooking time, the spices, and a good balance of flavors.

Tips for making the best Easy Vegan Moroccan Tagine

• Don’t hurry the process. Let it simmer away until the veggies melt into the sauce.
• Like most stews, this tastes even better the next day as the flavors meld beautifully overnight.
• Be liberal with the spices, they’re what makes the dish:)
• Balance the heat with the sweet. Make sure you add the date/maple syrup and dried fruit.
• Plenty of fresh cilantro and lime really make the flavors come alive.

Originally the cooking vessel for this dish is a clay pot with a conical lid called a Tagine. A Dutch Oven or braiser however will work beautifully in it’s place.

How long will Easy Vegan Moroccan Tagine keep and will it freeze?

The Tagine keeps beautifully in the fridge for up to 4 days. Just squeeze a little lime juice over when you warm it to wake it up!

Place the tagine in an airtight container, and it will freeze well for up to 3 months, don’t forget to label it:)

What equipment do I need to make the Easy Vegan Moroccan Tagine?

• As mentioned above, you certainly don’t need to purchase a special Moroccan Tagine unless you couldn’t help yourself!   
• A good Braiser is a wonderful piece of equipment that will come in handy almost every day in the plant-based kitchen.

Looking for other hearty delicious dishes? Try these!

Quick and Easy Chana Masala

Quinoa Chili

Baked Farro in Tomatoes and Wine

I hope you love this Vegan Moroccan Tagine as much as I do! If you do make it, please take a picture and share it on Instagram and I’ll repost it on my stories. I’d love to hear from you, please leave a comment and rate the recipe! Thanks so much and happy cooking:)

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Vegan Moroccan Tagine

Print Recipe

A delicious succulent flavorful veggie stew.

• Author: The Well Fed Yogi
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: dinner
• Method: stove top
• Cuisine: Moroccan
• Diet: Vegan

Ingredients

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1/4 cup vegetable stock

1 large yellow onion, diced

3 garlic cloves, thinly sliced

1 tablespoon grated fresh ginger

1½ teaspoons chili powder or Harissa spice

1½ teaspoons ground turmeric

1½ teaspoons ground cumin

½ teaspoon ground cardamom

1 (4-inch) cinnamon stick

1 teaspoon freshly ground black pepper

2, 15 oz can chickpeas, drained and thoroughly rinsed

1 (28-ounce) can diced tomatoes, low sodium

2 tablespoons tomato paste

2 cups good low sodium vegetable stock, preferably homemade

4 (½-inch-thick) slices of lime

2 tablespoons date syrup OR maple syrup

2 carrots, peeled and cut into chunks

2 cups butternut squash, peeled and 1-inch-diced

1/2 cup raisins OR dried apricots

1–2 cups baby spinach or kale

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Instructions

1. Heat 1/4 cup of vegetable stock in a pot or Dutch oven.
2. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add a little more stock, if the pan becomes dry.
3. Sprinkle over the garlic and ginger, chili powder, turmeric, cumin, cardamom, cinnamon, and black pepper.
4. Stir in the chickpeas.
5. Pour in the tomatoes and their liquid, tomato paste, the vegetable stock, date syrup/maple syrup, and lime.
6. Add the butternut squash, carrots, and dried fruit. Bring to a boil, turn down to a simmer, partially cover the pot.
7. Cook on a low flame on the stovetop for approximately 50 minutes – 1 hour until the vegetables are nice and tender. Keep an eye on the tagine, add a little more stock if the stew looks too thick.
8. Stir in the spinach/kale. It will cook in the heat of the mixture.
9. Serve with extra lime wedges.

 

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