A traditional Moroccan vegetarian dish that’s gluten-free and vegan, served with sweet potatoes, eggplant, and garden vegetables. Spiced with mina harissa.
Garden Vegetable Tagine is sure to be a weekly staple in my kitchen, and I say that with all seriousness. No vegetable is left out in this dish from root veggies like sweet potatoes to eggplants, peppers, and cauliflower. All of these vegetables stand out on their own in this dish, but a special Moroccan condiment harissa melts together with vegetables and warming spices after this slow and low cooking process in the tagine.
What I love most about this dish is the flexibility. Even though I live a plant-based diet, meaning the bulk of my diet is from plant sources, I still enjoy farm fresh eggs and wild caught fish, and this veggie-based tagine makes it suitable for everyone. This dish is perfect for those of you living a vegan lifestyle, vegetarian, plant-based (like moi), paleo, etc.. It surpasses all “diets” and is universally delicious for everyone. You can easily add in proteins of your choice to make this meal “complete” and more hearty. Below I’ll share some variations to add per serving to make this more of a hearty meal. It’s also great for making on your batch cooking day for reheating later or sharing with the family.
First, many of you may not know what a tagine is. A tagine (or tajine) is a clay pot used in Moroccan cooking that helps the food cooked within it evenly cook and keeps it hot long after cooking. The cone-shaped lid has a purpose, to allow the condensation from the bottom (where the food is) to rise and fall back to the base while cooking. No worries if you don’t have a tagine in your home, you can simply use a large/deep skillet with a lid, but having a tagine recreates a traditional feel to the dish and the presentation is gorgeous. Here are a couple tagines that I adore (here and here). This recipe is THE perfect one to make on your batch cooking day and meal planning day for a busy week ahead.
Harissa gives an important flavor in this dish, and it’s what sets a normal vegetable mash apart from vegetable tagine. Harissa essentially is a Moroccan condiment/sauce that is used in countless ways. I was contacted by the lovely and energetic Mina from Mina Harissa to try her product. After one bite, I was in love. No exaggeration, I went through two containers of the harissa in 2 weeks and found myself putting it on everything – stirring it into hummus, dipping roasted veggies into it, adding it to egg or tofu scrambles, stirring into beans, or using it as a marinade for tempeh. Harissa is an incredibly healthy condiment as well, it’s made from only whole food ingredients I can pronounce and have in my own pantry, such as chilies, peppers, vinegar, olive oil, garlic and salt, so it’s completely Nutrition Stripped approved. The spices and spice blends also give this dish amazing depth of flavor such as the ultimate Moroccan spice blend, ras el hanout which means “the head of the shop”. In a nutshell it means the best of the best spices all together in one blend. There’s complete truth to that as the spices are cinnamon, cardamom, ginger, pepper, chili, coriander, and more.
Naturally, I jumped at the opportunity to create a harissa inspired recipe Nutrition Stripped style, and I immediately knew what I wanted to make. I wanted to embrace all of the lovely garden vegetables I’ve been so inspired by lately while shopping at the farmers markets around town by pairing it with spicy harissa. In Moroccan cuisines, it’s traditional to have spicy and sweet components all within one dish. I translated that by adding heaps of sweet potatoes to this recipe that created an amazing balance of flavors between the heat from the harissa and subtle sweetness from the sweet potatoes. I love using eggplant in this dish as well. If you’re new to eggplant I promise using it in this recipe will be delicious, and it gives it a thick and meaty density to it that would be lacking if you left it out.
Serve with // tempeh, beans, hemp seeds, chickpeas, eggs, wild caught fish, etc. I love serving this dish on top of a bed of fluffy quinoa, rice (jasmine, basmati, or wild rice), millet, or even plain on top of dark leafy greens like spinach.
Disclaimer: This is a sponsored recipe post from Mina Harissa, meaning I was compensated to develop a recipe and share this product. However, that doesn’t in any way reflect or skew my opinion and the content I share with you all- I only share and work with brands I completely love and enjoy myself in hopes you will too!
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