Vegan Moroccan Tagine is a succulent, slow simmering veggie stew.
This Vegan Moroccan Tagine is 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 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.
How long will it 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 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!
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:)Print
Vegan Moroccan Tagine
A delicious succulent flavorful veggie stew.
- 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
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
- Heat 1/4 cup of vegetable stock in a pot or Dutch oven.
- Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add a little more stock, if the pan becomes dry.
- Sprinkle over the garlic and ginger, chili powder, turmeric, cumin, cardamom, cinnamon, and black pepper.
- Stir in the chickpeas.
- Pour in the tomatoes and their liquid, tomato paste, the vegetable stock, date syrup/maple syrup, and lime.
- Add the butternut squash, carrots, and dried fruit. Bring to a boil, turn down to a simmer, partially cover the pot.
- 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.
- Stir in the spinach/kale. It will cook in the heat of the mixture.
- Serve with extra lime wedges.
Keywords: Vegan Moroccan Tagine