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Vegetable Tagine

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $13.26 One serving costs about $13.26 One serving costs about $13.26

$13.26 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan lunch,main course,main dish,dinner
spoonacular Score:88%

Spoonacular Score: 88%

 

Vegetable Tagine might be just the main course you are searching for. For $13.09 per serving, this recipe covers 79% of your daily requirements of vitamins and minerals. One serving contains 1956 calories, 58g of protein, and 59g of fat. This recipe is liked by 1 foodies and cooks. If you have gingerroot, vegetable stock, cup kalamatan olives, and a few other ingredients on hand, you can make it. To use up the celery you could follow this main course with the Pistachio Shortbread Cookies as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is awesome. Try Vegetable Tagine, Vegetable Tagine, and Garden Vegetable Tagine for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp black pepper
black pepper
32 oz
32 oz canned diced tomatoes
canned diced tomatoes
1 large
1 large carrot
carrot
1 head
1 head cauliflower
cauliflower
1 tsp
1 tsp cayenne pepper
cayenne pepper
1 stalk
1 stalk celery
celery
1 cup
1 cup cooked chickpeas
cooked chickpeas
3 inch
3 inch cinnamon stick
cinnamon stick
1.94 lb
1.94 lb fennel bulb
fennel bulb
1 inch
1 inch fresh gingerroot
fresh gingerroot
3 Tbsps
3 Tbsps fresh parsley
fresh parsley
0.22 cloves
0.22 cloves garlic
garlic
some
some green beans
green beans
1 tsp
1 tsp ground coriander
ground coriander
1 tsp
1 tsp ground cumin
ground cumin
1 cup
1 cup kalamata olives
kalamata olives
2 Tbsps
2 Tbsps olive oil
olive oil
1 tsp
1 tsp paprika
paprika
1 cup
1 cup prunes
prunes
1 tsp
1 tsp saffron
saffron
1 tsp
1 tsp salt
salt
4
4  shallots
shallots
1 small
1 small sweet potato
sweet potato
some
some vegetable stock
vegetable stock
1 tsp black pepper
1 tsp
black pepper
32 oz canned diced tomatoes
32 oz
canned diced tomatoes
1 large carrot
1 large
carrot
1 head cauliflower
1 head
cauliflower
1 tsp cayenne pepper
1 tsp
cayenne pepper
1 stalk celery
1 stalk
celery
1 cup cooked chickpeas
1 cup
cooked chickpeas
3 inch cinnamon stick
3 inch
cinnamon stick
1.94 lb fennel bulb
1.94 lb
fennel bulb
1 inch fresh gingerroot
1 inch
fresh gingerroot
3 Tbsps fresh parsley
3 Tbsps
fresh parsley
0.22 cloves garlic
0.22 cloves
garlic
some green beans
some
green beans
1 tsp ground coriander
1 tsp
ground coriander
1 tsp ground cumin
1 tsp
ground cumin
1 cup kalamata olives
1 cup
kalamata olives
2 Tbsps olive oil
2 Tbsps
olive oil
1 tsp paprika
1 tsp
paprika
1 cup prunes
1 cup
prunes
1 tsp saffron
1 tsp
saffron
1 tsp salt
1 tsp
salt
4  shallots
4
shallots
1 small sweet potato
1 small
sweet potato
some vegetable stock
some
vegetable stock

Equipment

dutch oven
dutch oven
stove
stove
oven
oven
dutch oven
dutch oven
stove
stove
oven
oven


Instructions

  1. 6 SERVINGS VEGAN
  2. Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal.
  3. Preheat oven to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes.
  4. Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron.
  5. Cover and bake until vegetables are render, 40 to 45 minutes. About 5 minutes before stew is done, stir in chickpeas, olives and prunes. Stir in parsley just before serving.
  6. NOTE: Type of tomatoes used will determine amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $13.25
Ingredient
1 teaspoon black pepper
32 ounces canned diced tomatoes
1 large carrot
1 head cauliflower
1 teaspoon cayenne pepper
1 stalk celery
1 cup cooked chickpeas
3 inches cinnamon stick
1 pound fennel bulb
1 inch fresh gingerroot
3 tablespoons fresh parsley
2 cloves garlic
some green beans
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup kalamata olives
2 tablespoons olive oil
1 teaspoon paprika
1 cup prunes
1 teaspoon saffron
4 shallots
1 small sweet potato
some vegetable stock
Price
$0.06
$1.13
$0.13
$2.99
$0.23
$0.15
$0.33
$0.15
$1.51
$0.04
$0.48
$0.13
$0.18
$0.12
$0.13
$1.54
$0.33
$0.10
$1.74
$0.02
$0.55
$0.43
$0.76
$13.25

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

Cooking Tips

  • Fresh cauliflower should be white without any discoloration. If its leaves are attached, they should be green and not wilty. Store cauliflower in the crisper in your fridge and use within 5-7 days.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • If you are buying fresh green beans, avoid beans with scars and go ahead and snap a bean in half when no one is looking. It should snap easily. Store in the refrigerator. Before cooking, snap off the stem ends or cut them off using a knife or even scissors.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
1874 Calories
52g Protein
59g Total Fat
329g Carbs
100% Health Score
Limit These
Calories
1874
94%

Fat
59g
92%

  Saturated Fat
8g
50%

Carbohydrates
329g
110%

  Sugar
129g
144%

Cholesterol
0.0mg
0%

Sodium
7271mg
316%

Get Enough Of These
Protein
52g
105%

Vitamin A
38012IU
760%

Vitamin C
462mg
561%

Vitamin K
480µg
458%

Manganese
6mg
334%

Fiber
80g
321%

Potassium
8641mg
247%

Folate
933µg
233%

Vitamin B6
3mg
197%

Iron
28mg
156%

Copper
2mg
145%

Magnesium
544mg
136%

Vitamin E
19mg
132%

Phosphorus
1284mg
128%

Calcium
1101mg
110%

Vitamin B2
1mg
102%

Vitamin B3
19mg
99%

Vitamin B5
9mg
91%

Vitamin B1
1mg
91%

Zinc
8mg
59%

Selenium
19µg
28%

covered percent of daily need

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