www.marissa.co Vegan Tagine

Vegan Tagine Recipe

This is an amazing, flavoursome and easy to make vegan tagine recipe, if you are serving meat eaters you can make them my Chicken Tagine Recipe.

The sauce can be made ahead and the vegetables cooked as close to the serving time of your meal as possible, to keep a slightly al dente texture to the vegetables.

This tagine recipe has been made around the world by many of my friends and family and there isn’t a person I know who hasn’t enjoyed the recipes, it’s that good!

Vegan Tagine Recipe
Preparation time
Cooking time
Total time
Vegetable Tagine with Date Delicious for a dinner party, feeding a crowd meal with a twist and easy to make for a mid week meal. Everyone that I have served this to has loved it. Don't be put off by the list of ingredients, it is worth the up front preparation, it is low maintenance thereafter and can be made ahead and finished off the next day. Recipe type: Mains
Recipe type: Mains
Cuisine: North African
Servings: 6
  • •1 kg of chopped vegetables (aubergines, peppers, courgettes, butternut and sweet potato work well)
  • •2 tablespoons olive oil
  • •300g onions, about 4 large onions finely diced (this thickens and sweetens the sauce)
  • •2 cloves garlic crushed
  • •2 teaspoon cumin powder
  • •2 teaspoon ground coriander
  • •1 teaspoon ground ginger or 1 cm piece of grated fresh ginger
  • •1 teaspoon ground turmeric
  • •1 teaspoon cinnamon
  • •½ teaspoon chili powder
  • •¼ teaspoon ground nutmeg
  • •500ml boiling water and add 1 vegan vegetable stock cube
  • •85g dried chopped dates, blended with the 250ml of water to form a smooth paste
  • •60ml golden syrup
  • •80g flaked almonds
  • •fresh coriander leaves to garnish
  • •Couscous to serve
  1. Heat the oil in a pot add the onions, cover with a lid to ‘sweat’ the onions, when they are soft but not brown, add the garlic and spices, stir for a minute till you can smell the spices.
  2. Add the stock cube and water to the pot along with the date mixture, stir to combine, cover and simmer for about 10 minutes.
  3. Please stir the pot often, so the tagine sauce doesn't burn, especially in the corners of the pot.
  4. Remove the lid and your vegetables simmer for 15-30 minutes or until the mixture has thickened slightly and the vegetables are cooked but still have a little crunch. Once again, please stir the pot often to prevent the tagine from sticking in the corners.
  5. Just before serving stir in the golden syrup, sprinkle the almonds and fresh coriander over the tagine. Serve with couscous.
The Tagine sauce can be made the day before.
Cook for the 10 minutes the day before needed, simmer for the last 15- 30 minutes the next day, never cook the vegetables in the sauce the day before. Unfortunately with carry over cooking and reheating they will be soft and unappetizing.
For a dinner party, press your couscous into a small bowl turn it out onto individual plates, place the vegetables on top of the couscous, drizzle with sauce and sprinkle with flaked almonds and chopped coriander.
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