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!)
What's your favourite Moroccan food?
Seitan And Prune Tagine With and Cashews
- 2 tablespoon olive oil divided
- 1 large onion chopped
- 6 cloves garlic smashed
- 500 g potatoes thickly sliced
- 1 large carrot cut into bite-sized pieces
- ½ lemon thinly sliced (skin on)
- Small bunch of flat leaf parsley roughly chopped
- 250 g pumpkin cut into bite-sized pieces
- 150 g prunes soaked, pitted, and halved
- 50 g cashews
- 50 g black olives
- 250 g seitan or vegan sausages cut into bite-sized chunks
- 2 large tomatoes thickly sliced
- 2 tablespoon ras el hanout any of the three blends will work
- 180 ml vegetable broth
- 2 tablespoon maple syrup
- Add the smashed garlic, and sauté for another couple of minutes. Turn the heat right down to its lowest setting.
- Layer your vegetables, beginning with the ones which will take the longest to cook at the bottom, and ending with the quickest-cooking ones on top. I.E. potato (coated in the onion, garlic, and oil), carrot, lemon, half of the parsley, and the pumpkin.
- Add the prunes, cashews, and olives.
- Next add the seitan, and then cover with the tomatoes, finishing with the rest of the parsley.
- Mix the ras el hanout with the stock, and carefully pour over the tagine.
- Finish by pouring over the maple syrup, and the rest of the oil.
- Cover with a lid, turn up the heat a little, so that the liquid just starts to simmer (but not boil). Cook for around 35 minutes (depending on whether you are using a tagine or a pan), until all the vegetables are soft.
- Once the vegetables are done, remove the pan from the heat, and allow to rest for 10 minutes before serving.
- Leftovers can be kept in an airtight container in the fridge for up to three days. I don't recommend freezing this tagine.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
This looks positively A-MAZ-ING!!! Now that the world's pretty much in lockdown, this would be the perfect thing. A one-pot meal that keeps well and makes plenty!
I can't make any now as I'm getting ready to move, but will most definitely be firing up the stove and stewing a batch once I'm in my new place - LOOOOONG drive ahead of me. Nearly 1,900 miles, and most of it will be in the rain, so I'll need that warming comfort at the other end, I'm sure!
Thanks for sharing this - I love African food and this sounds too wonderful NOT to save!!!
Hope your move went well, Cap, and that you weren't worn out by the time it was done. Hope also that you enjoy the tagine! xx
Healthy comfort food at it's finest! Thanks for contributing so much to Simple and in Season this month - I love your recipes 🙂
Oh, I agree! I love foods like this - so easy to make, and incredibly delicious and filling too! xx
Michelle Frank | Flipped-Out Food
I absolutely adore Moroccan food, and especially tagines. I'm a meatovore myself, although I do try—for health reasons— to sneak in as many meatless meals as I can get my family to eat. I make a Moroccan lamb stew that has apricots, chickpeas, and so much other good stuff that I don't think anyone would really miss the meat all that much. This tagine has all of those flavors I love—not to mention gorgeous colors. It would be delicious with your vegan sausages! YUM. #CookOnceEatTwice
I had lamb and apricot tagine several decades ago, and I remember it being absolutely gorgeous. It didn't have chickpeas but it did have loads of carrot, onion, and potato, plus almonds. So wonderful and spicy. Yours sounds fantastic too - yum**! I bet your family would be more than happy to eat this. Do let me know what they think of it, won't you?! xx
(**I may not eat meat but that doesn't mean I have to deny how delicious it can be!)
This is a wonderful vegetable medley, very autumnal too, and I get super excited whenever there are prunes in a savoury recipe:)
You and me both, Monika - they just add so much, don't they? xx
Thanks for sharing with #CookOnceEatTwice again. I'm hoping to make a tagine soon as now that my children will eat curries, it's one of the next things I want to bring them round to!
Oops, I completely forgot I'd already shared it, Corina - so sorry for the mix-up! On the plus side, your kids are in for even more yummy grub soon! xx
I'm the same with eating something a bit too regularly, getting fed up with it and not having it for ages, and then craving it again - it's an endless cycle!
I've never tried seitan before, it's amazing how meaty it looks in your dish.
The first time I ever had seitan that I hadn't made myself, I had to query it in the restaurant because it was so meaty! I felt a bit silly, given how much I'd made at home but I needed to check! xx
It looks gorgeous! I haven't cooked with seitan before but I do like to make tagines, although mine are probably not as authentic as yours, having only ever done a day trip to Morocco! I do love North African flavours and one pots are always a popular choice for me. Thanks for sharing with #CookOnceEatTwice!
I'm a big fan of one-pots too, Corina... anything to save on the washing up! Ha ha!
Whereabouts in Morocco did you visit? It's such a beautiful country, although I have to admit that I hated Marrakech!
The landscape though... amazing, especially after it's rained (which is a rarity where I used to live). Did you get to visit an oasis when you were there? The one near us was fantastic, and so well-managed. And nothing like I imagined!
Looks delicious Nico. I haven't cooked with seitan before, in fact I'm not entirely sure what it is. Off to visit Google again... x
I love seitan, Mandy - it's so versatile. TBH I prefer the stuff I make over anything you can buy in the shops, although I have yet to master how they make it in Chinese restaurants. If you've had mock meats in Asian eateries, you've had seitan, BTW. x
I recently bought a tagine and created a Moroccan stew in it. I am always looking for new recipes to create in it so will definitely take inspiration from this lovely recipe.
I hope you love it, Nayna! Tagines are great, especially if you have a few older veggies to use up, and don't really want to make yet another veggie soup!
Becca @ Amuse Your Bouche
A tagine has got to be one of the easiest, healthiest AND tastiest things to make. Love the addition of the prunes and cashews!
You're not wrong, Becca - they're super easy! When I was in Athens a couple of years back, in one of the archaeological museums, I discovered a cooking pot which looked so similar to a tagine. It was thousands of years old! And in the Western Balkans, people have been using similar cooking methods for... well, forever, I guess! I don't know why modern Western cooking seems to have abandoned such a practical way to make food!
This looks so delicious. I love Middle Eastern and North African food, but I've never made my own tagine. I always thought you needed a special pot for them, but you've given me confidence to give it a whirl now 🙂
No special pot needed, Choclette - just a decent-sized pan with a lid. I hope you make a tagine... and then more of them! I'm sure you'll like them. I absolutely love the way the potatoes come out, by the way, there's just something really yummy about them having been cooked in all that spicy gravy!