Vegan Moroccan-Style Tagine with Seitan

This is a recipe I created because I was entertaining some guests with a Moroccan-style dinner and I had a vegetarian in my group. I wanted him to have a hearty vegetarian dish with lots of protein, so I made this dish up after looking over a number of different Moroccan tagine recipes. It turned out so well that I have made it many times since and would like to share. I actually think that some of my non-vegetarian guests preferred this dish to the lamb that I spent hours slow-roasting! (Though it was also delicious and makes a nice combo with the stew.) It uses Moroccan spices and dried fruit. Serve over couscous.

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 (10 ounce) package seitan

  • 2 tablespoons vegan butter

  • 2 tablespoons ras el hanout

  • 1 teaspoon olive oil, or as needed

  • 1 medium onion, chopped

  • 4 cloves garlic, minced

  • 1 large sweet potato, cut into 1/4-inch cubes

  • 1 (15 ounce) can chickpeas

  • 1 (14.5 ounce) can diced tomatoes

  • cup pitted green olives, chopped

  • ¼ cup golden raisins

  • ¼ cup chopped dried apricots

  • 1 pinch cayenne pepper, or to taste

  • 1 pinch ground cumin, or to taste

  • 1 pinch ground coriander, or to taste

  • 1 pinch ground cinnamon, or to taste

  • 3 cups vegetable broth, or more as needed

  • ½ medium lemon, zested and juiced

  • 1 tablespoon chopped fresh parsley, or to taste

Directions

  1. Break seitan apart into pieces. Rub pieces in vegan margarine and then in ras el hanout.

  2. Heat olive oil in a Dutch oven over medium-high heat. Add the seasoned seitan and saute until browned and crusty bits form on the bottom of the pan, 5 to 7 minutes. Add onion and saute over medium heat until softened, 3 to 5 minutes. Add garlic and cook and stir for 1 to 2 minutes.

  3. Stir in sweet potato, chickpeas, tomatoes, olives, raisins, apricots, cayenne, cumin, coriander, and cinnamon. Pour in enough vegetable broth to cover the mixture; bring to a boil. Reduce heat and simmer until sweet potatoes are soft, about 20 minutes.

  4. Stir in lemon zest and juice. Top with parsley and serve.

Cook's Note:

You can use butter or ghee instead of vegan butter to make this vegetarian. Regular raisins work instead of golden, and cilantro can be used instead of parsley.

Nutrition Facts (per serving)

320 Calories
8g Fat
48g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 320
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 8%
Sodium 877mg 38%
Total Carbohydrate 48g 18%
Dietary Fiber 8g 28%
Total Sugars 14g
Protein 17g
Vitamin C 20mg 102%
Calcium 118mg 9%
Iron 6mg 31%
Potassium 625mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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