Vegetable Tagine with Baked Tempeh

Vegetable Tagine with Baked Tempeh
Photo by Karry Hosford

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • ½ cup finely chopped celery
  • 2/3 cup water
  • 1 ½ cups water
  • 2 garlic cloves, peeled
  • 1 cup finely chopped zucchini
  • 1 (1-inch) piece cinnamon stick
  • + 26 more ingredients
    • 1 cup finely chopped peeled tomato
    • 1 teaspoon coriander seeds
    • 4 garlic cloves, minced
    • 2 cups chopped green cabbage
    • 1 teaspoon cumin seeds
    • 1 cup finely chopped yellow squash
    • 2 teaspoons paprika
    • ½ teaspoon paprika
    • ¾ cup finely chopped carrot
    • 2 teaspoons ground cumin
    • ½ teaspoon sea salt
    • 1 teaspoon caraway seeds
    • 2 cups finely chopped onion
    • 1/3 cup finely chopped fresh flat-leaf parsley
    • 1 pound tempeh, cut into 1/2-inch cubes
    • ½ teaspoon ground red pepper
    • 6 tablespoons fresh lemon juice
    • 1 tablespoon fresh lemon juice
    • ½ teaspoon sea salt
    • ½ teaspoon black peppercorns
    • 4 teaspoons minced fresh cilantro (optional)
    • 2 cups (1/2-inch) cubed peeled sweet potato
    • Remaining ingredients:
    • Tagine:
    • 2 cups hot cooked couscous
    • Tempeh:

To prepare the tagine, combine first 6 ingredients in a spice or coffee grinder; process until finely ground. Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, 1/2 teaspoon salt, and 2 peeled garlic cloves; cook 5 minutes, stirring occasionally. Cover, reduce heat to low...

View full recipe at My Recipes

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