Seitan And Prune Tagine With Cashews

Name: Seitan And Prune Tagine With and Cashews
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2 tbsp 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 tbsp ras el hanout (any of the three blends will work); 180 ml vegetable broth; 2 tbsp maple syrup

5:2 Diet, Recipes, Seitan, Spicy, Street Food

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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.

Bab el Kasbah in Taroudant | yumsome.com

The kasbah gate in Taroudant - just a few minutes from our apartment

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

Because it's...

filling
comforting
warming
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?

📖 Recipe

Deelish and comforting, my vegan Seitan and Prune Tagine with Cashews takes just 35 minutes to cook! | yumsome.com

Seitan And Prune Tagine With and Cashews

Tagines are among the easiest, and most delicious dishes in the world to make; my vegan tagine with seitan, prunes, and cashews, is healthy, hearty, and incredibly filling. It's perfect for winter, and takes just 35 minutes to cook.

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Course: Mains

Cuisine: Moroccan

Prep Time: 15

Cook Time: 35

Total Time: 1

Makes (slide to adjust): servings

Calories: 521kcal

Author: Nico

Ingredients

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

Metric - US Customary

Instructions

In a large skillet or bottom of a tagine, sauté the onions in 1 tablespoon oil for around 5 mins, until they begin to turn translucent.
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.

Notes

If you don't want to use seitan, you can omit it, or use another protein of your choice.

Nutrition Facts

Seitan And Prune Tagine With and Cashews

Amount Per Serving

Calories 521 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g10%

Sodium 304mg13%

Carbohydrates 82g27%

Fiber 12g48%

Sugar 30g33%

Protein 25g50%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Do mention @yums0me and/or tag #yums0me - I'd love to see how yours turned out!

DisclaimerMeasurements in parenthesis are approximate; it is beyond the scope of yumsome to be able to provide pinpoint-accurate ingredient quantities for every type of measuring utensil. As a guideline however, I make the assumption that: