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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 $14.47 One serving costs about $14.47 One serving costs about $14.47

$14.47 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:19%

Spoonacular Score: 19%

 

The recipe Vegetable Tagine can be made in about 45 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 1974 calories, 51g of protein, and 59g of fat per serving. For $14.47 per serving, this recipe covers 79% of your daily requirements of vitamins and minerals. This recipe serves 1. 1 person has tried and liked this recipe. Head to the store and pick up vegetable stock, olive oil, carrot, and a few other things to make it today. It is brought to you by Foodista. It works well as a pricey main course. With a spoonacular score of 88%, this dish is awesome. Vegetable Tagine, Vegetable Tagine, and Mixed vegetable tagine are very similar to this recipe.

Ingredients

Servings:
1 tsp
1 tsp black pepper
black pepper
32 ounces
32 ounces 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 lb
1 lb fennel bu
fennel bu
1 inch
1 inch fresh gingerroot
fresh gingerroot
3 Tbsps
3 Tbsps fresh parsley
fresh parsley
2 cloves
2 cloves garlic
garlic
some
some ib green beans
ib 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 chunks
sweet potato chunks
some
some vegetable stock
vegetable stock
1 tsp black pepper
1 tsp
black pepper
32 ounces canned diced tomatoes
32 ounces
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 lb fennel bu
1 lb
fennel bu
1 inch fresh gingerroot
1 inch
fresh gingerroot
3 Tbsps fresh parsley
3 Tbsps
fresh parsley
2 cloves garlic
2 cloves
garlic
some ib green beans
some
ib 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 chunks
1 small
sweet potato chunks
some vegetable stock
some
vegetable stock

Equipment

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


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: $14.47
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 bu
1 inch fresh gingerroot
3 tablespoons fresh parsley
2 cloves garlic
some ib 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 chunks
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
$1.65
$0.76
$14.47

Nutritional Information

Quickview
1974 Calories
51g Protein
59g Total Fat
367g Carbs
100% Health Score
Limit These
Calories
1974k
99%

Fat
59g
91%

  Saturated Fat
8g
56%

Carbohydrates
367g
123%

  Sugar
150g
167%

Cholesterol
0.0mg
0%

Sodium
7679mg
334%

Get Enough Of These
Protein
51g
103%

Vitamin A
99274IU
1985%

Vitamin C
615mg
746%

Vitamin K
780µg
744%

Manganese
7mg
376%

Fiber
86g
344%

Potassium
10602mg
303%

Vitamin B6
5mg
268%

Folate
880µg
220%

Vitamin E
32mg
215%

Magnesium
732mg
183%

Iron
29mg
166%

Copper
2mg
146%

Calcium
1399mg
140%

Vitamin B3
27mg
137%

Phosphorus
1326mg
133%

Vitamin B1
1mg
125%

Vitamin B5
11mg
111%

Vitamin B2
1mg
101%

Zinc
8mg
55%

Selenium
20µg
29%

covered percent of daily need

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