Vegetable Tagine

Vegetable Tagine is a vegetarian Moroccan stew loaded with heady warm spices. Make this with any veg you have – just don’t skimp on the spices!! This is one of those hidden gems that’s meat free, gluten free, low carb, low calorie, extremely filling AND tasty. Wait – it’s even vegan. Yay vegans! Vegetable Tagine... Get the Recipe The post Vegetable Tagine appeared first on RecipeTin Eats.

Vegetable Tagine

Vegetable Tagine is a vegetarian Moroccan stew loaded with heady warm spices. Make this with any veg you have – just don’t skimp on the spices!!

This is one of those hidden gems that’s meat free, gluten free, low carb, low calorie, extremely filling AND tasty. Wait – it’s even vegan. Yay vegans!

Close up of pile of Vegetable Tagine

Vegetable Tagine

Last week, I asked readers what type of recipes they’d like to see more of on RecipeTin Eats this year. The themes in demand were clear – more meat free, more low calorie, more low carb.

BUT still insanely tasty of course! And if it could be made in one pot, be super easy, super quick that would be just dandy. ????

Though I wouldn’t classify it as super quick, calling for a good 45 minutes cook time to make the vegetables tender and absorb all those wonderful flavours, it’s certainly very easy.

So – this is the first recipe I’m delivering pursuant to reader demand!

Vegetable Tagine in a large pot, ready to be served

Traditionally, Tagine is made in a tagine, an earthenware cooking vessel with a pointy cone shaped lid so that steam circulates inside as it cooks, then flavoured condensation drips back down into the tagine.

But we’re using a good ole’ dutch oven today. It’s ok! ????


Ingredients in Vegetable Tagine

When you see the load of spices in this, you know you’re in for a flavourful dish. But isn’t it nice that they’re all everyday spices you can find at the grocery store? ????

Vegetable Tagine ingredients

While this has a generous amount of spices in it, it’s not the kapow! flavour like you get in Indian curries. It’s more of a warm spice mix.

The cayenne does add a touch of spiciness, so just skip it if you don’t want any heat in it at all!


And here’s what goes in the Vegetable Tagine. This one’s all about using what you’ve got, so don’t be concerned if you don’t have all the vegetables!

Vegetable Tagine

Here’s what I used:

  • chickpeas – this is the only starch in this dish, adds a nice nutty texture and bulks it out. Substitute with any other beans;
  • lemon – fresh finishing touch, both the zest and juice;
  • onion & garlic – the flavour base; and
  • vegetables – butternut pumpkin/squash, capsicum/bell peppers, green beans, eggplant (aubergine), cauliflower and tomato (which sort of becomes part of the sauce). This is a nice combination of colours and textures that’s in season at the same time, making this a terrifically economical dish.

How to make Vegetable Tagine

A key step here to extract the most flavour out of the vegetables is to pan roast each vegetable individually to get some colour on them before simmering with heavily spice doused liquid. Because after all, as I always say, colour = flavour!

How to make Vegetable Tagine
  1. Saute onion and garlic first – usual flavour base;
  2. Pan-roast each vegetable individually, just to get some colour on them. We don’t cook them through, just give them a blush of colour;
  3. Cook the tomato for a minute – this effectively deglazes the pan (ie gets all the tasty stuff off the bottom of the pan from sautéing the veg) – then add spices and cook for a minute to let the flavours bloom;
  4. Add all the vegetables back in as well as water. The water should almost cover the vegetables, but not quite, remembering that the vegetables will sink as they cook. If you add too much water, you’ll end up with a watery sauce;
  5. Bring to a simmer;
  6. Cook, covered, in the oven for 30 minutes – the easiest way, because it requires no stirring. You could also simmer on the stove over a super low heat, but stir gently so the vegetables don’t turn into mush;
  7. Add the green beans and chickpeas, then simmer on the stove for 15 minutes to reduce the liquid. At this stage, the pumpkin and cauliflower are quite soft, semi breaking down, which helps thicken the liquid. It shouldn’t be soupy, but it should be brothy. Trust me when I say – you want that broth!!
  8. Finally, stir through lemon zest and lemon juice. A fresh finishing touch works wonders here to lift the dish, as it does with many others from a Lentil Soup to Magic Broccoli (aptly named as such because it’s so simple but so good!).

I love how the broth is naturally thickened by the vegetables that are soft cooked so they ever so slightly disintegrate into the sauce. Flavour, flavour, flavour!

Close up of Vegetable Tagine

What to serve with Vegetable Tagine

For a traditional experience, serve with couscous. I’ve put the post up separately as it’s a handy quick no-cook side dish for many dishes, not just Morrocan or Middle Eastern.

Overhead photo of Vegetable Tagine served over couscous
Vegetable Tagine served over Fruit & Nut Couscous

With all the flavours going on in the tagine, a plain couscous would be just fine, but I’m not one to say no to a sprinkling of fresh herbs, or dried fruit and nuts!

Alternatives:

  • any rice (white, brown, basmati, lemon flavoured would also be lovely)
  • quinoa
  • cauliflower rice (for a very big satisfying low carb, low calorie meal!)
  • homemade or store bought flatbreads for dunking.

I’ve also added a dollop of yogurt, a nice cooling creamy touch that compliments the heady combination of spices nicely. A sprinkle of predictable coriander/cilantro and a pinch of cayenne pepper for a dusting of extra spice. Because, well, why not? ???? – Nagi x


Watch how to make it

Close up of Vegetable Tagine
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Vegetable Tagine

Recipe video above. A vegetarian Moroccan stew loaded with heady warm spices, filled with tender vegetables. Make this with any veg you have – just don't skimp on the spices!!
Serve with couscous.
Course Mains
Cuisine Middle Eastern, Moroccan
Keyword tagine, vegetable tagine, vegetarian stew
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 – 10 people
Calories 200cal
Author Nagi

Ingredients

Tagine Spice Mix:

  • 1 tbsp cardamom powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 1/2 tsp fennel powder
  • 1 tsp cayenne (omit for not spicy)
  • 2 tsp turmeric
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger

Tagine (Note 1):

  • 5 tbsp olive oil
  • 1/2 red onion sliced (sub any onion)
  • 1 garlic clove , finely minced
  • 800g/1.6lb butternut pumpkin / squash (1/2 small), peeled, cut into 2.5cm / 1″ cubes
  • 1 small eggplant , cut into 2.5cm / 1/2″ cubes
  • 1/2 cauliflower , small, cut into bite size florets
  • 1 capsicum/bell pepper , cut into 2.5cm / 1″ pieces (red or yellow)
  • 2 tomatoes , seeds removed, cut into 1cm / 1/3″ dice
  • 3 1/2 cups water
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 400g/ 14oz can chickpeas , drained
  • 200g / 60z green beans , cut into 3.5cm / 1.5" pieces (~2 cups cut)
  • Zest of 1 lemon
  • 2 tbsp lemon juice

Garnishes / for serving:

  • 1/2 cup slivered almonds , toasted
  • 1/4 cup coriander/cilantro , roughly chopped
  • Plain yogurt
  • Pinch of paprika or cayenne pepper

Instructions

  • Mix Tagine Spice Mix together.
  • Preheat oven to 180°C/350°F.
  • Heat 1 tbsp oil in a large heavy based pot over medium high heat. Add garlic and onion, cook until onion is wilted (~ 1 1/2 minutes), then remove into a large bowl. Scrape out garlic bits as well (so they don't burn).
  • Add butternut and cook, stirring for 3 minutes, or until lightly golden on most sides. Remove into same bowl.
  • Add 2 tbsp olive oil. Cook eggplant for 3 minutes until tinged with gold on most sides, remove into same bowl.
  • Add 1 tbsp oil if pot is looking dry. Add capsicum and cauliflower, cook for 2 minutes until the cauliflower is a bit golden on the edges. Remove into bowl.
  • Add tomato and cook for 1 minute. Add Spice Mix, stir for 1 minute.
  • Add vegetables, water (it should just about cover the vegetables, they will sink), salt and pepper. Give it a stir, bring to simmer on the stove, then transfer to the oven for 30 minutes (or you could simmer on low stove, but stir gently otherwise veg may breakdown too much).
  • Remove from oven, add beans and chickpeas. Simmer for 15 minutes uncovered on the stove on medium low heat to cook the beans and reduce the sauce.
  • Stir through lemon juice and zest. The idea here is that some of the veg (butternut, cauliflower) breaks down a bit to slightly thicken the sauce – it gets thicker overnight.
  • For a traditional experience, serve over couscous. Otherwise, try white, brown, basmati rice or quinoa, or serve just as is like a chunky stew. Or for a low carb option try cauliflower rice! I like to top mine with a dollop of yogurt, sprinkle of almonds, coriander/cilantro and pinch of paprika or cayenne.

Notes

1. Vegetables – you can really use any vegetables you want in this recipe. It’s intended that most of the vegetables are cooked until tender – only the green beans are added later to preserve some of the green colour.
It’s also intentional that cauliflower and pumpkin sort of start of breakdown a bit – this actually acts as a natural thickener for the sauce.
2. Storage – keeps 5 days in the fridge. Spritz of fresh lemon juice will help lift it, the longer you keep it!
3. Nutrition per serving assuming 8 serves, tagine only (ie no couscous) and no toppings. This really is so full of flavour it can be served like a really hearty stew-soup, just by itself.

Nutrition

Calories: 200cal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 708mg | Potassium: 780mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8994IU | Vitamin C: 64mg | Calcium: 98mg | Iron: 3mg

Life of Dozer

Really doesn’t like his daily post-beach showers. Kind of ironic, isn’t it, that he spent the last hour swimming?

Dozer-post-beach-shower

The post Vegetable Tagine appeared first on RecipeTin Eats.

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Crispy Air Fryer Egg Rolls

Egg Roll lovers, this Air Fryer Egg Roll Recipe is for you! Crispy, crunchy outside, tender filling inside, without the extra fat of frying or drying out from oven cooking. These are what you have been waiting for! Air frying egg rolls is going to rock your world and be a total game changer. Try…

Crispy Air Fryer Egg Rolls

Egg Roll lovers, this Air Fryer Egg Roll Recipe is for you! Crispy, crunchy outside, tender filling inside, without the extra fat of frying or drying out from oven cooking. These are what you have been waiting for!

Air frying egg rolls is going to rock your world and be a total game changer. Try air frying these other delicious egg roll recipes for more appetizer wonders like this Philly Cheesesteak , southwest and this Avocado Egg Rolls.

Air Fryer Egg Rolls on a platter with dipping sauce.

Perfect Air Fryer Egg Rolls

Forget take out! These are so dynamite, you may never need to order out again. Combine these air fryer egg rolls with my other Chinese favorites like this Asian Glazed Chicken, Easy Fried Rice, Cream Cheese Wontons and 20 Minute Garlic Beef and Broccoli for a restaurant quality meal, only better. Now dinner is ready! Your family is going to love these! Serve them as appetizers a light dinner or party side dish and you will win everyone over.

It is a beautiful thing when a recipe and an appliance comes together to create such delicious meal. Using the air fryer creates that intense crispy outside. With tender, perfectly cooked insides. Air fryers are mini convection ovens, using circulating air to cook the food creates the unique method and outcome. It becomes a favorite way to cook for me and if you haven’t gotten on the bandwagon yet, it’s time. They are a healthier and usually faster way to cook your favorites.

Ingredients for Chicken Egg Rolls

Yes, this has a long ingredient list, but you will need it for these egg rolls. They all combine to create that amazing restaurant worthy taste. All of these ingredients can usually be found at your local grocery store in their asian aisle and produce sections.

  • Vegetable Oil: For sautéing
  • Garlic: Minced fresh garlic
  • Ginger: Fresh minced
  • Celery: Chopped
  • Coleslaw Mix: Look for this near the packaged salads
  • Ground Chicken: You can find ground chicken near the ground beef.
  • Oyster Sauce: Adds incredible authentic flavor.
  • Soy Sauce:  Helps create a umami flavor.
  • Toasted Sesame Oil: Adds richness
  • Sriracha: Adds that spicy kick.
  • Green Onions: Thinly sliced
  • Egg Roll Wrappers: You can find these in the produce section with the tofu.
  • Olive Oil Spray: This is just to help crisp the egg rolls.

Making Crispy Egg Rolls

With all those spectacular flavors these actually come together easily. The hardest part might be rolling the egg rolls themselves, but check out the pictures for step by step instructions. It’s actually super easy.

  1. Sauté: Heat oil in a pan and stir fry garlic, ginger, celery till fragrant.
  2. Cook:  Pour in the coleslaw mix and cook till the cabbage is wilted.
  3. Stir Fry: Add the ground chicken, oyster sauce, soy sauce, sesame oil and sriracha. Stir fry the chicken while breaking it up for 3-4 minutes.
  4. Remove: Once the chicken is cooked and there is no liquid left in the pan, stir in the green onions and remove from stove.
  5. Wrap: To wrap the egg rolls, place the egg roll wrapper so that one corner is towards you. Place a tablespoon of filling in the bottom half (towards you) and wrap that corner over the filling. Turn both sides over the wrapper and then continue rolling away from you (like a burrito), till you reach the end. Seal the edges with some water or a beaten egg. Repeat till all the wrappers are made.
  6. Air Fry: Spray the basket of the air fryer with olive oil spray.  Place the egg rolls in the basket and lightly spray the tops of the egg rolls with the olive oil spray.  Cook at 400 degrees for 6 minutes.  Then flip the egg rolls and cook for an additional 6 minutes.

 

Sauteing vegetables and chicken for egg rolls.

Why Should you Cook Egg Rolls in the Air Fryer?

  • EASY: If for no other reason, you should cook these egg rolls in the air fryer because it’s easy. Besides flipping them halfway through, you don’t have to babysit them. You will be free to do other things, it’s so nice, you can multitask!
  • Less Mess: Usually to get a good crispy outside and that authentic flavor you had to deep fat fry these babies. That usually leads to a hot oily splattered kitchen in the end. It’s a mess. In the air fryer everything is self contained and there is no extra oil.
  • It is Healthier:   If you go to all the trouble of sautéing vegetables and chicken and creating the best filling ever, you should be able to eat as many as you want without the guilt. With air frying you can. No bathing these egg rolls in grease and fat. It’s such a healthier way to cook egg rolls and get all the flavor and texture you adore. So eat them all if you wish. I won’t tell.

Step by step rolling illustrations of rolling egg rolls in egg roll wrappers.

Tips for the Best Air Fryer Chinese Egg Rolls

Air Fryer Egg Rolls are pretty dang amazing and hard to mess up. That being said here are a few tips to help you on the way.

  • Seal it: Make sure you seal up your egg rolls so the filling doesn’t spill out. Use either water or egg wash to dampen the edges so they stick together. I like to use a brush to dampen the edges, that way my fingers don’t get sticky.
  • Don’t Overcrowd: For the air fryer to optimally cook your egg rolls make sure there is space between them. This way the air can circulate around the egg rolls, cooking them evenly. Cook them in batches if you need to and keep them warm in a 200 degree oven on a cookie sheet.
  • Flip and Spray: When you flip your egg rolls half way through, you can spray the other side with olive oil if you think it needs it. It may not.
  • Keep them Damp: To prevent your egg roll wrappers from drying out cover the ones you are not using with a damp paper towel. This will keep them pliable and fresh.

Egg rolls ready to air fry.

What Sauce Should I Use?

We like a good sweet chili sauce with these air fryer egg rolls. You can also use hoisin sauce, soy sauce, sweet and sour or a spicy orange sauce. Pick a favorite or try something new.

Crispy and golden brown air fryer egg rolls.

Make Ahead and Freezing Homemade Air Fryer Egg Rolls

This air fryer egg roll recipe is ideal for making ahead of time and freezing for those times when you need egg rolls fast.

  • Make a double batch of the filling and roll the egg rolls as directed.
  • Place the egg rolls on a cookie sheet to flash freeze for about an hour to an hour and a half. This will prevent the egg rolls from sticking together in the freezer
  • Transfer the egg rolls to a freezer safe ziplock bag or container and store in the freezer for up to 3 months.
  • To cook, remove the egg rolls from the freezer and place in the air fryer, coating the outsides with oil. Cook at 400 degrees and add 1-2 minutes per a side till heated through.

Perfectly cooked and filled cross section of an egg roll.

More Air Frying Loving Recipes to Try

Air frying is just the thing to do these days. It’s healthier, it’s faster, it’s just plain better. Air frying doesn’t heat up your oven but it can still produce exquisite dishes. You’ve got to try these other Air fryer recipes. They are so delicious.

  • Perfect Air Fryer Sweet Potato Fries
  • Seriously Amazing Air Fryer Hand Pies
  • Crispy Air Fryer Bacon
  • Air Fryer Baked Potatoes in Less than an Hour
  • Perfect Air Fryer Steak with Garlic Herb Butter
Print

Air Fryer Egg Rolls

Egg Roll lovers, this Crispy Air Fryer Egg Roll Recipe is for you! Crispy, crunchy outside, tender filling inside, without the extra fat of frying or drying out from oven cooking. These are what you have been waiting for!
Course Appetizer, Dinner, Main Course
Cuisine Asian American
Keyword air fryer egg rolls, Chicken Egg Rolls, chinese egg rolls, Egg Rolls
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 12 Egg Rolls
Calories 97kcal
Author Alyssa Rivers

Ingredients

  • 2 Tablespoon vegetable oil
  • 1/2 Teaspoon minced garlic
  • 1/2 Teaspoon minced ginger
  • 1/2 cup finely chopped celery
  • 2 cups coleslaw mix
  • 1/2 pound ground chicken
  • 3 Tablespoon oyster sauce
  • 1 Tablespoon soy sauce
  • 1 Teaspoon toasted sesame oil
  • 1 Tablespoon sriracha
  • 1/2 cup chopped green onions
  • 12 egg roll wrappers
  • olive oil spray

Instructions

  • Heat oil in a pan and stir fry garlic, ginger, celery till fragrant. Add the coleslaw mix and cook till the cabbage is wilted.
  • Add the ground chicken, oyster sauce, soy sauce, sesame oil and sriracha. Stir fry the chicken while breaking it up for 3-4 minutes. Once the chicken is cooked and there is no liquid left in the pan, stir in the green onions and remove from stove.
  • To wrap the egg rolls, place the egg roll wrapper so that one corner is towards you. Place a tablespoon of filling in the bottom half (towards you) and wrap that corner over the filling. turn both sides over the wrapper and then continue rolling away from you (like a burrito), till you reach the end. Seal the edges with some water or a beaten egg. Repeat till all the wrappers are made.
  • Spray the basket of the air fryer with olive oil spray. Place the egg rolls in the basket and lightly spray the tops of the egg rolls with the olive oil spray. Cook at 400 degrees for 6 minutes. Then flip the egg rolls and cook for an additional 6 minutes.

Nutrition

Calories: 97kcal | Carbohydrates: 9g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 327mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg

Egg rolls on a plate and one being dipped in sauce.

Source : The Recipe Critic More   

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