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Tagines are among the easiest, and most delicious dishes in the world to make; my seitan and prune tagine with cashews is healthy, hearty, and incredibly filling, and takes just 35 minutes to cook.
Back in 2012-2013 when we lived in Morocco, we basically lived on vegetable tagines, and to be honest, I did get a little fed up with them. But y’know that thing about absence making the heart grow fonder?
Living in Europe now, I kind of miss tagines, and even though it’s barely autumn, I find myself craving thick, chunky, stews, casseroles, and soups. Of course, I’m still making Balkan specialities, such as jota and ričet, and lots of dishes involving peppers, such as ajvar and stuffed peppers.
But I have to admit that tagines are calling to me again.
Tagines are so simple to make – just layer a load of veggies, and some herbs and spices into a large pot, cover, and leave to cook while you go and do something else.
It really is as easy as that.
How to make this tagine
After sautéing your onions and garlic, start layering everything, beginning with the veggies which will take the longest to cook at the bottom, and ending with the quickest-cooking ones on top; i.e. potato (mixed with the onion, garlic, and oil), carrot, lemon, half of the parsley, and the pumpkin.
Add the prunes, cashews, and olives. Next add the seitan.
Then the tomatoes and the rest of the parsley. Mix the ras el hanout with the stock, and carefully pour over the tagine, and then finish by pouring over the maple syrup, and the rest of the oil.
Cook for around 35 minutes, until the vegetables are soft.
You’ll love this seitan and prune tagine
- mildly spicy
- easy to make
- full of healthy veggies
- packed with protein and fibre
- full of goodness
- really, really delicious
Although a complete meal by itself, tagine is usually served with couscous and khobz (Moroccan bread). We generally just have couscous though!
I’m sure you’ll love this tagine as much as we do. !بالصحة (besseha!)