One-Pot Moroccan Tagine

One-pot recipes are an absolute must have for busy week nights. Too much to do and not enough time? Don’t want to spend all evening doing a mountain of dishes? This One-Pot Moroccan Tagine is for you! (Don’t forget to watch for my upcoming cookbook featuring even more mouth-watering one-pot meals for busy nights!)

Tagine is an interesting word. It refers to both the North African stew and the earthenware pot in which it is traditionally cooked. Flavorful and aromatic, tagines often include some kind of protein and vegetable, plus dried fruits, nuts and spices for an eclectic mix of flavors. This One-Pot Moroccan Tagine features chickpeas, apricots and green olives. Don’t let this combo scare you; the flavors meld together and create something really wonderful! Traditionally served over couscous, this is great served over rice or quinoa instead, so if you have a grain already made this dinner becomes even easier.

Moroccan Stew


 

One-Pot Moroccan Tagine

Ingredients:

  • 1 Tbs olive oil
  • 1 large onion, chopped
  • 1 medium carrot, peeled and chopped
  • 1 large bell pepper, any color, seeded and chopped
  • 1/2 medium winter squash, peeled and chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tsp grated fresh ginger
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1 (15-ounce) can diced tomatoes, undrained
  • 2 cups vegetable broth
  • Salt and pepper, to taste
  • 1/2 cup dried apricots, soaked and finely chopped
  • 1/4 cup pitted green olives, sliced
  • zest of 1 lemon
  • 1 (15-ounce) can chickpeas
  • 4 Tbs fresh cilantro, chopped, plus extra for garnish

Warm the olive oil over medium heat in a large saucepan. Add the onion and carrot and sauté until softened, about 5 minutes. Add the bell pepper, squash, jalapeño, garlic, ginger, spices, tomatoes and broth. Season to taste with salt and pepper. Reduce heat to low and simmer 20 minutes.

Add the apricots, olives, lemon zest and chickpeas and cook until the mixture is hot and the flavors are blended, about 5 more minutes. Stir in the cilantro and serve hot over couscous, rice or quinoa. Garnish with additional cilantro if desired.


One-Pot Moroccan Tagine


Moroccan Vegetable Tagine


 

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Print-Friendly Version:

One-Pot Moroccan Tagine
 
A flavorful and aromatic Moroccan-inspired stew that's made in one dish for easy prep and cleanup.
Author:
Serves: 4
Ingredients
  • 1 Tbs olive oil
  • 1 large onion, chopped
  • 1 medium carrot, peeled and chopped
  • 1 large bell pepper, any color, seeded and chopped
  • ½ medium winter squash, peeled and chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tsp grated fresh ginger
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • 1 (15-ounce) can diced tomatoes, undrained
  • 2 cups vegetable broth
  • Salt and pepper, to taste
  • ½ cup dried apricots, soaked and finely chopped
  • ¼ cup pitted green olives, sliced
  • zest of 1 lemon
  • 1 (15-ounce) can chickpeas
  • 4 Tbs fresh cilantro, chopped, plus extra for garnish
Instructions
  1. Warm the olive oil over medium heat in a large saucepan. Add the onion and carrot and sauté until softened, about 5 minutes. Add the bell pepper, squash, jalapeño, garlic, ginger, spices, tomatoes and broth. Season to taste with salt and pepper. Reduce heat to low and simmer 20 minutes.
  2. Add the apricots, olives, lemon zest and chickpeas and cook until the mixture is hot and the flavors are blended, about 5 more minutes. Stir in the cilantro and serve hot over couscous, rice or quinoa. Garnish with additional cilantro if desired.

Adapted from One Dish Vegan


 

Still Hungry? Check out these recipes!

 CURRIED VEGAN SAUSAGES

Curried Vegan Sausages with Apricots and Almonds

BEET MELT

Vegan Melt Sandwich

CURRIED SPLIT PEA STEW

Curried Split Pea Stew with Swiss Chard

 

 

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4th of July Recipe Roundup

It’s officially summer… Time for BBQ’s, sunbathing, sticky melty popsicles. And of course, cold beer. What’s the best way to bring a big crowd to your delicious backyard get-together? Having an awesome selection of vegan-friendly appetizers and snacks. (Ok, ok, maybe the carnivores can have some meat for themselves. More for us, right?!) 

Next week I’ll be fixing up some cool new recipes just for the occasion, but to get it started here’s a roundup of some easy ideas to get any party going.

 

Guacamole-Stuffed Mini Peppers

 

These dreamy little sweet peppers are full of guacamole for a light and delicious snack.

Guacamole-Stuffed Mini Peppers

 

 

Smoky-Spicy Black Bean Dip

 

This dip has the perfect kick of heat – chips or veggies both go well as dippers for this!

Smoky-Spicy Black Bean Dip Super Bowl

 

 

Vegan Deviled “Eggs”

A unique and delicious appetizer sure to turn heads in any crowd, these faux deviled eggs are made with new potatoes. 

Vegan Deviled Eggs with Potatoes

 

 

Carrot Slaw with Jicama & Raisins

A refreshing spin on traditional coleslaw, the carrot-based version has all the creamy crunch of the original with a burst of new flavors.

Carrot Slaw

 

Pineapple-Cilantro Mojito

I’m a firm believer that you can’t have a BBQ without some refreshing adult beverages. These pineapple-cilantro mojitos are the perfect solution.

Cilantro Pineapple Mojito

 

 

Hope these recipes get your juices flowing on ideas for your own BBQ. Feel free to steal and modify them as much as you want! More coming soon, so be sure to subscribe if you want all the newest vegan recipes.

 

New Vegan Cookbook!

A long awaited first published cookbook is here! Self-publishing a cookbook (or any book really) is no easy feat, as I discovered after hours and hours of banging my head against a wall over formatting issues. But it finally happened!

This sweet book is full of awesome vegan soups, a few of which I’ve featured here on the blog, but mostly all new recipes. Many of these recipes are gluten-free, as well as vegan. Here are a few of the new yummy recipes you’ll find in the cookbook:

 

 

African Sweet Potato Peanut Stew

Beet And Red Lentil Soup

Creamy Hungarian Mushroom Soup

Vegan Cheezy Chorizo Chili

Spicy Jackfruit Faux Fish Stew

Chilled Berry Dessert Soup With Port

These are only a small sample; the cookbook has 30 different recipes. If you want a bigger sample, check out the cookbook here, the preview allows you to see the full table of contents and even read the full first recipe for Poblano Corn Chowder! A couple of blog faves you’ll see in the book are the Irish Watercress Soup and the Curried Split Pea Stew with Swiss Chard. I really hope you check out the book and let me know what you think.

Here it is!

Grab A Spoon! 30 Delicious Vegan Soup Recipes

Roasted Indian-Spiced Turnips with Raisins and Cilantro

I know what you’re thinking. “Natalia, why can’t you make a recipe with a veggie that’s yummy that I’ll actually eat?!” I hear you — in fact I’ve never made turnips either. This veggie recipe challenge is really expanding my horizons. But I promise you, once you try turnips prepared this way you’re going to want to be eating them every day. They’re seriously that good. I just realized that even though I’m a huge fan of Indian food, I’ve never really posted anything like that yet for all you readers. I’ll have to correct that!

Today’s featured veggie is the misunderstood little turnip. Both the roots and the greens are edible, although the root is more commonly used in cooking. Turnips are rich in Vitamin C, and also help the body rid itself of harmful free radicals, prevent against certain cancers, reduce inflammation, and help boost immunity. They really are little powerhouses of nutrients and health benefits! When choosing turnips, try to avoid the larger, over-matured roots because they become woody in texture and less appetizing.

Roasted Indian-Spiced Turnips

Roasted Indian-Spiced Turnips

with Raisins and Cilantro

  • 2 medium turnips, washed and peeled and cut into 1-inch cubes
  • 2 Tbs olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/8 tsp cayenne pepper
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/3 cup raisins
  • 1/4 cup cilantro, roughly chopped

Preheat oven to 400 degrees Fahrenheit.

In a small bowl, mix the olive oil with the spices. Arrange turnips on a baking sheet. Drizzle with the olive oil and mix well to evenly coat.

Roast the turnips for about 1 hour, turning twice to evenly brown.

Once the turnips are done, remove them from the oven and transfer to a serving bowl. Gently mix in the raisins and cilantro and serve.

Roasted Indian-Spiced Turnips with Raisins

Roasted Indian-Spiced Turnips with Raisins and Cilantro

Indian-Spiced Turnips with Raisins and Cilantro

There you go! Super easy and delicious. I hope you enjoy!

Stay tuned for tomorrow’s recipe featuring another veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 41 days of recipes, here they are:

Printable Version:

Roasted Indian-Spiced Turnips with Raisins and Cilantro
 
Serves: 2
Ingredients
  • 2 medium turnips, washed and peeled and cut into 1-inch cubes
  • 2 Tbs olive oil
  • ½ tsp ground cumin
  • ½ tsp garam masala
  • ⅛ tsp cayenne pepper
  • ¼ tsp pepper
  • ¼ tsp salt
  • ⅓ cup raisins
  • ¼ cup cilantro, roughly chopped
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a small bowl, mix the olive oil with the spices. Arrange turnips on a baking sheet. Drizzle with the olive oil and mix well to evenly coat.
  3. Roast the turnips for about 1 hour, turning twice to evenly brown.
  4. Once the turnips are done, remove them from the oven and transfer to a serving bowl. Gently mix in the raisins and cilantro and serve.

 

Baked Green Bean Fries with Spicy Aioli

For some reason I love turning vegetables into “fries.” It makes them seem like more of a treat even though they’re always fairly healthy since I bake them. My rutabaga fries turned out delicious, but I think these take the cake. The best part about these is that the green beans really retain their crunch, and the panko adds even more crunchiness and texture. Plus my hubby loved them which automatically makes them a winner recipe in my house (he’s so darn picky!). They’re actually fairly healthy since they’re oil-free and baked, and if you use reduced fat Vegenaise for the Spicy Aioli it’s a great snack that’s much healthier than regular french fries dripping with oil. Perfect for those late-night munchies!

I have less than 10 days left on my veggie recipe challenge. What a ride! 50 days is the longest I’ve done anything — well, except maybe brush my teeth. It feels amazing to be creating so many cool recipes with a different vegetable every day. Today’s feature is (obviously) green beans. They’re a rich source of dietary fiber and Vitamin A, as well as containing good amounts of Vitamin C and folate. Zea-xanthin, a dietary carotenoid found in green beans, selectively absorbs into the retinal macula lutea in the eyes, where it thought to provide antioxidant and protective UV light filtering functions. So when it comes to protecting your eyesight, move over carrots, here come green beans! Enjoy these yummy fries as a healthy treat and give yourself some vital nutrients while you snack.

These yummy green bean fries are inspired by this recipe, modified to be vegan and slightly tweaked.

Baked Green Bean Fries with Spicy Aioli

Green Bean Fries

Green Beans

Baked Green Bean Fries

with Spicy Aioli

Serves 6

  • 1-1/2 pounds green beans, trimmed and washed
  • 1 cup Panko breading
  • 1/2 cup whole wheat flour
  • 2 Tbs nutritional yeast
  • 1/2 cup non-dairy milk
  • salt and fresh ground pepper to taste

For the Spicy Aioli:

  • 1/2 cup Vegenaise (Reduced fat works well)
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4-1/2 tsp cayenne pepper
  • 1/4 tsp celery salt
  • salt to taste

Preheat oven to 425 degrees Fahrenheit.

In a large bowl, combine whole wheat flour with nutritional yeast. Season with salt and pepper to taste.

Working in small batches, dredge green beans in the flour mixture, then dip in non-dairy milk and dredge in Panko breading, pressing to coat. Arrange on an oiled baking sheet.

Bake 10-12 minutes until crisp and slightly golden brown. While baking, prepare the Spicy Aioli by combining all aioli ingredients and mixing well, refrigerating until ready to serve.

Once the green bean fries are done, serve immediately with Spicy Aioli.

Baked Green Bean Fries

Green Bean Fries with Spicy Aioli

Crispy and satisfying, these fries are a wonderful and unique snack or side dish that’s sure to please family and guests alike. I hope you enjoy!

Stay tuned for tomorrow’s recipe featuring another veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 40 days of recipes, here they are:

Printable version:

Baked Green Bean Fries with Spicy Aioli
 
Author:
Serves: 6
Ingredients
  • 1-1/2 pounds green beans, trimmed and washed
  • 1 cup Panko breading
  • ½ cup whole wheat flour
  • 2 Tbs nutritional yeast
  • ½ cup non-dairy milk
  • salt and fresh ground pepper to taste
  • For the Spicy Aioli:
  • ½ cup Vegenaise (Reduced fat works well)
  • ¾ tsp garlic powder
  • ½ tsp onion powder
  • ¼-1/2 tsp cayenne pepper
  • ¼ tsp celery salt
  • salt to taste
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a large bowl, combine whole wheat flour with nutritional yeast. Season with salt and pepper to taste.
  3. Working in small batches, dredge green beans in the flour mixture, then dip in non-dairy milk and dredge in Panko breading, pressing to coat. Arrange on an oiled baking sheet.
  4. Bake 10-12 minutes until crisp and slightly golden brown. While baking, prepare the Spicy Aioli by combining all aioli ingredients and mixing well, refrigerating until ready to serve.
  5. Once the green bean fries are done, serve immediately with Spicy Aioli.