« Red Wine Chocolate Cake | Main | Vegan Chocolate Mousse Recipe »

Vegan Tagine - meat options available


Vegan Tagine

serves 6-8


  • 4 leeks roughly chopped
  • 1 cup white wine
  • 2 limes quartered
  • 1 lemon quartered
  • 5 garlic cloves, crushed
  • 1/4 cup grated fresh ginger
  • 1 heaped tsp ground turmeric
  • 1/3 cup chopped dates
  • 1 tbsp honey
  • 2 threads of saffron
  • 1 heaped tsp ginger
  • 1 tsp green cardamon pods crushed
  • 1 heaped tsp cinnamon
  • 1 can chopped tomatoes
  • 1 can butter beans drained
  • 3 cups good vegetable stock
  • 3 heaped tbsp soft brown sugar
  • 1 flesh roasted aubergine 
  • 2 parsnips peeled and roughly chopped
  • 2 carrots peeled and roughly chopped
  • 4 sweet potatoes peeled and roughly chopped
  • 2 red peppers deseeded and roughly chopped
  • 2 yellow peppers deseeded and roughly chopped
  • 2 cups mushrooms quartered
  • 1/3 cup Freshly chopped mint and coriander
  • Freshly ground salt and pepper 


  1. Prepare all the vegetables and ingredients
  2. In a large cast iron pot melt the butter to bubbling add the leeks and cook over a low heat with the lid on for five minutes, then add the white wine, continue to cook with the lid on for a further 5 minutes, adding a dash or two of water if the mixture looks like it is getting dry
  3. Add the garlic and ginger, stir in for about a minute, then add all the other spices, brown sugar and honey, 1 tsp salt and pepper
  4. Add the vegetables, tomato and vegetable stock, stir well and bring to the boil, taste and add more seasoning to taste.  Boil for five minutes with the lid off, before replacing the lid, and placing in an oven heated to 300' for two hours
  5. Serve with wholegrain couscous made with grapefruit juce and mixed with apple, red cabbage, mint


Although this is a vegan recipe, it can be made with chicken pieces, lamb shanks or pieces or pork fillet, add 5 pounds of your chosen meat to a good olive oil and brown, then set aside, using the juices and oil, add the butter, and cook the leeks as above.  Adding the meat back to the dish at stage 4.

Serve with wholegrain cous cous, made with grapefruit juice, then stir through 4 grated carrots, one cup of finely sliced red cabbage, 1/4 cup of mint, 1 red apple finely diced, 1 tbsp cider vinegar and salt and pepper to taste.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>