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.
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.