Vegetable Tagine With Baked Tempeh Recipe

Name: Vegetable Tagine With Baked Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tagine:; 1 teaspoon cumin seeds; 1 teaspoon caraway seeds; 1 teaspoon coriander seeds; 1/2 teaspoon paprika; 1/2 teaspoon black peppercorns; 1 (1-inch) piece cinnamon stick; 2 teaspoons extra-virgin olive oil; 2 cups finely chopped onion; 3/4 cup finely chopped carrot; 1/2 cup finely chopped celery; 1/2 teaspoon sea salt; 2 garlic cloves, peeled; 2 cups (1/2-inch) cubed peeled sweet potato; 2 cups chopped green cabbage; 1 1/2 cups water; 1 cup finely chopped yellow squash; 1 cup finely chopped zucchini; 1 cup finely chopped peeled tomato; 1 tablespoon fresh lemon juice; Tempeh:; 2/3 cup water; 6 tablespoons fresh lemon juice; 1/3 cup finely chopped fresh flat-leaf parsley; 2 teaspoons ground cumin; 2 teaspoons paprika; 1/2 teaspoon sea salt; 1/2 teaspoon ground red pepper; 4 garlic cloves, minced; 1 pound tempeh, cut into 1/2-inch cubes

Servings: persons

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

1
To prepare the tagine, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.
2
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, and cook 20 minutes.
3
Stir in cumin mixture, sweet potato, and next 5 ingredients (sweet potato through tomato); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until thick. Stir in lemon juice.
4
To prepare the tempeh, preheat oven to 350u00b0.
5
Combine 2/3 cup water and next 7 ingredients (2/3 cup water through 4 minced garlic cloves) in a large bowl. Add tempeh, and toss well to coat. Arrange the tempeh mixture in a single layer in an 11 x 7-inch baking dish. Cover with foil.
6
Bake at 350u00b0 for 35 minutes. Uncover and bake an additional 5 minutes or until liquid is absorbed. Serve tempeh over tagine and couscous; sprinkle with cilantro, if desired.

542

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: Tagine:, 1 teaspoon cumin seeds, 1 teaspoon caraway seeds, 1 teaspoon coriander seeds, and more.

Yes, Vegetable Tagine With Baked Tempeh falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Tagine With Baked Tempeh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions