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 (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.
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.
Seitan And Prune Tagine With Cashews
- mildly spicy
- easy to make
- full of healthy veggies
- packed with protein and fibre
- full of goodness (Vitamin A 157%, Vitamin C 121%, Calcium 23%, Iron 37% RDV)
- really, really delicious
Although a complete meal by itself, tagine is usually serve 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!)
Have you ever had tagine? What’s your favourite Moroccan food?
Seitan And Prune Tagine With and Cashews
- 2 tbsp olive oil divided
- 1 large onion chopped
- 6 cloves garlic smashed
- 500 g c.1 lb 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 c.9 oz pumpkin, cut into bite-sized pieces
- 150 g c.5 oz prunes, soaked, pitted, and halved
- 50 g c.2 oz cashews
- 50 g c.2 oz black olives
- 250 g c.9 oz seitan, cut into bite-sized chunks (or use vegan sausages)
- 2 large tomatoes thickly sliced
- 2 tbsp ras el hanout - any of the three blends will work
- 200 ml vegetable broth
- 2 tbsp maple syrup
- 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 tbsp = US/UK = 15 ml
- 1 fl oz = US = 30 ml