Recipe: A delicious Vegan Tagine

Tuesday, 21 March 2017


I made an epic tagine for Mummy LWFS the other day so I thought I'd let you have the recipe as I haven't done a recipe blog in a while.

In case you didn't know I went pescatarian at the end of June last year and am trying to be as Vegan as possible :)

I therefore made a Vegan tagine

You will need:

1 carrot (peeled)
1 parsnip (peeled)
1 courgette
1 stick of celery
1 clove of garlic
1 red onion
1/2 head of cauliflower
2tsp of cumin
1.5tsp of ras al hanout
200g passata
1 veg stock pot
a pack of couscous
40g almonds
2tbsp honey (and yes I now realise this isn't vegan - so swap it for agave if you like)
a handful of pomegranate seeds


Preheat your oven to 200C


Start by chopping up a carrot, a parsnip and a courgette. Cut them in half down the middle and then into cm wide pieces.

Then slice up a stick of celery.

Peel a clove of garlic 

And slice a red onion into thin half moons


Then chop up half a cauliflower head into florets

Or if you're fancy chop up two of these dragon looking cauliflower



Sprinkle with 1 tsp of cumin, salt, pepper and oil.

Put the cauliflower in the oven for 25mins


Put a large saucepan over medium heat with a bit of oil. When the oil is hot put in your onion, carrot, parsnip and celery. Season and cook for 5 mins with the lid on.



After 5 minutes add in a tsp of cumin and 1.5tsps of Ras al Hanout



Then crush your garlic clove into the pan too



Add a 200g carton of passata



A vegetable stock pot and 300ml of water

Simmer of 10 mins


While that cooks make your couscous, I just use a packet one that you cover in boiling water and cover with clingfilm. Put it to one side.

After 10 mins add in your courgette to your tagine and simmer for 10 more minutes



Whilst that simmers away you can make some honeyed almonds... which I have just realised makes this vegetarian not vegan! I always forget about honey.

If you're a vegan leave this bit out!

Measure out 40g of almonds

Roughly chop the almonds

And put 2 tbsp of honey in a pan


Once this is hot stir in your chops almonds



Cook for two minutes in the honey and then pour out onto a plate to cool



DO NOT LICK THE SPOON

You will burn your tongue..which is what I did

At this point your tagine should be cooked and you can stir in some spinach until its wilted.

Your cauliflower should now be ready and its time to assemble everything



Put half the couscous in each bowl.

Add some tagine

Top with the cauliflower

Sprinkle over some pomegranate (the best way to get it out of the skin is cut it in half then hold it over the bowl and whack the back with a wooden spoon)

Then add your honeyed almonds



And you've got a delicious vegan (plus honey) tagine



This was super yummy and pretty easy.


Serve with a large glass of red wine 

But I say that for everything!

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