Dreamy Moroccan Vegetable Tagine – Plant Based Recipe

I would like to introduce you to this wonderful guest post from Jenny at The Dream Darling. The is a beautiful plant based recipe, Moroccan Vegetable Tagine. This looks so delicious, thank you Jenny for writing this for my blog.

During the winter months, is there is nothing more comforting that a big bowl of veggies? I don’t think so! Inspired by my trip to Marrakech, this recipe is simple, healthy and plant based. I hope it will take you to a warm Morocco, picture yourself walking through the enchanted souks perusing the beautiful dishes, veggies and fragrant spices!

Moroccan Vegetable Tagine

This will make 4 servings, and here is the nutrient distribution:

6.7g protein / 42g carbs / 8.6g fat / 265 calories

Ingredients list:

• 2 tablespoons olive oil (or you can replace this with a water)
• 2 yellow onions
• 10 cloves of garlic
• 2 large carrots
• 2 large russet potatoes
• 1 large sweet potato
• 2 tbsp Harissa spice blend
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• ½ tsp ground turmeric
• 100g dried apricot
• 1 tin chopped tomatoes
• 1 tin chickpeas
• 250ml veggie broth
• Fresh parsley to garnish

Let’s get cooking!

To kick off I recommend prepping the veggies, so peel and chop the root vegetables, onion and garlic.

If you are using oil, go ahead and heat it in a large pot (if you aren’t using oil, add a little water to the pot instead). Once the oil/pot is nice and hot, add in the onion and garlic, and sauté for 5 minutes, stirring occasionally over medium heat.

Now you want to add in the chopped carrots, sweet potato and russet potato to the pot, and let this cook for 3 minutes before adding in the spices. Make sure you have coated the veggies with the spices. Turn the heat to high and cook for about 6 minutes, mixing regularly.

You can now add in the vegetable broth and tomatoes, and let this cook for 10 minutes on a medium-high heat. Now add in the dried apricot, reduce the heat, cover the pot and let this cook for 30 minutes or until the veggies are nice and tender.

The last step is to add the rinsed chickpeas, cook these for 6 minutes over a low heat. Once the chickpeas are cooked you are ready to serve, I served mine up in the bowls I purchased from Marrakech, just sprinkle some chopped fresh parsley on top.

I really hope you like this recipe!

Peace and love,

Jenny x

I hope you enjoyed this wonderful plant based recipe by Jenny at The Dream Darling. This Moroccan Vegetable Tagine sounds so delicious and perfect for the cold weather at the moment. I love one pot meals like this and things with spices such as Moroccan Vegetable Tagine and Vegan Chilli and Dumplings are some of the tastiest recipes ever.

I found Jenny on Instagram and I have been watching her delicious recipes and tips for a while now, do check it out and give her a follow if you like what you see. I look forward to working with her again sometime in the future.

I think it’s wonderful to see so many vegan bloggers showing that plant based recipes can be beautiful, healthy and so delicious.

You can also follow me on Instagram, Facebook and if you’d like to put a face to my name, on my YouTube channel as well.

Damaris