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.

No additional tips available.

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

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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.

Vegetable Tagine With Baked Tempeh

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