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Moroccan Cuisine

MOROCCAN TAGINE

Here’s a light but satisfying Moroccan vegetable tagine that’s endlessly versatile. Feel free to swap in any vegetables you have on hand or need to use up. The ingredient list may be long, but the Morrocan tagine recipe comes together very easily. The addition of un-soaked Longève Crumbles at the end of cooking serves to thicken up the stew while adding great texture and plenty of protein.

4-6 Servings
III Difficulty
22 Ingredients
20 MIN Preparation
45 MIN Cooking
55 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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Moroccan tagine on a big white plate
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INGREDIENTS

  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 1 leek, split, washed and diced
  • 1 rib celery, diced
  • 2-3 carrots, large chop
  • 1 cup cremini mushrooms, quartered
  • 1 red bell pepper, seeded, large chop
  • 3 cloves garlic, minced
  • ½ cup raisins
  • 2 cups chopped tomatoes
  • 2 tsp. ground coriander
  • ½ tsp. ground cinnamon
  • ½ tsp. ground cardamom
  • ¼ tsp. ground cloves
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 1 ½ cups brown lentils, rinsed and drained
  • 3 cups water or vegetable stock
  • ½ cup orange juice
  • 8 oz baby spinach leaves (or other leafy green)
  • ½ cup Longève Unseasoned Plant-Based Protein Crumbles
  • ½ cup slivered almonds, toasted, for serving

INSTRUCTIONS

  1. Heat olive oil in a large, heavy-bottomed pot. Add onion, leek and celery. Cook over medium heat until vegetables are starting to soften, 6 – 8 minutes.
  2. Raise heat,add carrot, mushrooms, bell pepper and garlic, and cook for 3 – 5 minutes, stirring frequently.
  3. Add raisins,tomatoes, coriander, cinnamon, cardamom, cloves, salt, pepper and lentils, and mix well to combine.
  4. Add water or vegetable stockand orange juice, bring to boil, reduce heat to simmer, partially cover and cook until lentils and vegetables are completely tender, about 30 – 40 minutes.
  5. Add spinach leavesand Longève crumbles (do not rehydrate first), and stir. Turn off heat, cover pot, and let sit for 10 minutes to allow crumbles to rehydrate and absorb moisture. Stir tagine gently and taste for salt and pepper, adding additional, if desired.
  6. Serve tagine spooned over steamed rice, quinoa or your favorite grain, garnished with toasted almonds.

*BROWN LENTILS: There are multiple varieties of lentils, including brown, red, green and black. Brown lentils are the kind you're looking for here, as they take less time to cook and will break down and meld best with crumbles.

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