This vegan tagine recipe is everything you can wish for. The tagine is simple to assemble, and after cooking it for a few hours, the result is the most creamy, flavorful dish you can wish for. This recipe is little effort for being one of the most flavorful dinners you can imagine. Slow cooked carrots, bell peppers, lots of nuts and dried fruits are combined with a mix of spices and vegetable stock. I’m getting hungry for this dish again just from thinking about it! It is so satisfying to eat. Let’s make a delicious vegan tagine.
What are Tagines:
Tagine (also called tajine) is a classic north African dish named after the earthenware pot it is cooked in. They are layered dishes that often combine a source of protein with vegetables, spices, dried fruits and other ingredients. There are lots of varieties of tagines. The tagine is then slow-cooked, until the ingredients come together beautifully.
Choice of Equipment:
While it is the nicest and most traditional way to cook this dish in a proper tagine pot, don’t worry if you don’t have one on hand. I have previously cooked tagine-like recipes in normal pots or even dutch-ovens. Even though it is not the same, the flavor combination will be amazing nevertheless. Grab any equipment you have on hand, and let’s get cooking.
Ingredients for Vegan Tagine:
- Bell pepper
- Olive oil
- Vegetable stock
- Dried figs
- Coriander seeds
- Cardamom seeds/powder
For this recipe, I like to use onion, garlic, bell pepper and carrots. When slow-cooked, they develop such a fantastic sweetness. Furthermore, the oranges add sweetness, fruitiness and acidity. I like to use chickpeas as a vegan source of protein for tagines. The chickpeas turn into such a nice creamy consistency when slow-cooking them.
Next, the tagine needs oil and another source of liquid to prevent anything from burning. I am using a flavorful extra-virgin olive oil and my simple homemade vegetable stock.
For spices, I am going with a combination of cinnamon, coriander seeds, cumin, ginger, cardamom, and harissa for an extra kick. You can adjust these spices to your liking.
For extra sweetness, I am adding dried figs and raisins to the tagine. They give so much flavor to the sauce. Dried plums or apricots are amazing additions as well.
Vegan Tagine Recipe:
Making this vegan tagine is actually very easy for it being such a delicious and satisfying recipe. First, we will prepare our ingredients, before layering them into our tagine pot.
Preparing the Tagine Ingredients:
Firstly, peel the onions and crush the garlic cloves. You can keep the scraps from the vegetables to make your vegetable stock. You can peel the carrots or leave the peel on. I am keeping it on as my carrots only have a thin peel. Slice the carrots in half. Next, give the bell peppers a good wash, slice them in quarters, and discard their seeds. Finally, slice the onions into rings, and cut the garlic.
You can also prepare the vegetable stock ahead. I’d recommend going with a delicious homemade vegetable stock! It is super simple and quick to prepare.
Finally, as the last step of preparation, I like to prepare the seasoning. I crushed the spices using a pestle and mortar and combined them into a delicious mix.
Making the Vegan Tagine:
To make the tagine, we will build layers with the ingredients. Spread the onion as the base layer of the tagine. Add your olive oil as well. It might seem like a lot of oil, but trust me. It will combine with the other ingredients into the richest sauce ever.
Next, toss the garlic it over the onion. Take the chickpeas, and add them too.
Next, build the carrots and the bell pepper around them. Chop the dried figs into bits and toss them, together with the raisins, around the vegetables. Roughly cut the almonds and add them as well. Season everything well with the spices and salt. Lastly, dissolve the harissa into the vegetable stock and add it to the tagine. Squeeze the juice of the orange in as well, and finish everything by grating some orange zest.
Put the tagine on your stove or alternatively in the oven at 180° Celsius (385° F) for 1-2 hours. Simmer the tagine slowly. You can check every now and then if there is enough liquid in the tagine. Add more vegetable stock if needed.
Once finished, take the tajine out of the oven. You can also garnish the vegan tagine with parsley or other herbs of choice. Mint makes a lovely addition as well. Look at all this delicious sauce and these perfectly slow-cooked vegetables. This dish is so incredibly flavorful!
Serving the Tagine:
And that is all there is to this recipe. This vegan tagine is the perfect social comfort food. Enjoy it together with some delicious fresh bread with your family or friends! It is best enjoyed hot right from the tagine.
Some more Recipe Recommendations:
- Protein-packed lentil stew
- Couscous salad with roasted figs and almonds
- Mediterranean chickpea stew
- Fattoush salad
- Healthy protein-packed couscous salad
- Vegetable tajine
This vegan tagine is the perfect social comfort food. Slow cooked vegetables, creamy chickpeas, flavorful spices and sweet dried fruits come together into a delicious stew.
3 red bell pepper
4 cloves garlic
100ml olive oil
500ml vegetable stock
100g dried figs
1 tbsp cinnamon
2 tbsp crushed coriander seeds
2 tsp cumin
1 tsp ground ginger
1 tsp crushed cardamom seeds / powder
Optional: 1 tbsp harissa (depending on spice tolerance
Firstly, peel the onions and cut them into rings. Crush and mince the garlic cloves. Slice the carrots in half. Give the bell peppers a good wash, slice them in quarters, and discard the seeds.
Crush the spices using a pestle and mortar and combined them into a delicious mix. Dissolve the harissa paste into your vegetable stock.
Spread the onions as the base layer of the tagine. Add the olive oil as well. Spread the garlic it over the onion. Take the chickpeas, and add them as a pile to the center of the tagine.
Next, build the carrots and the bell pepper around the chickpeas. Chop the dried figs and almonds into bits, and toss them, together with the raisins, around the vegetables. Season well with the spices and salt. Lastly, add the vegetable stock, squeeze the juice of the orange, and finish everything by grating some orange zest.
Put the tagine on your stove, or alternatively in the oven at 180° Celsius (385° F) For 1-2 hours. Let it simmer slowly. You can check every now and then if there is enough liquid in the tagine. Add more vegetable stock if needed.
Enjoy this vegan tagine while still warm with some fresh bread.
Garnish it with parsley or other herbs. Mint makes a delicious addition as well.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Cuisine: North African/Middle Eastern
Keywords: Vegan Tagine, Vegan tajine