As January comes to an end, so do all the bullshit diets.
So long Dry-nuary, vegan-uary and the rest of them, and all they accompanying hashtags.
You won’t be missed.
You know what doesn’t come to an end though?
The possibility to cook a fantastic meal that just happen to be vegan.
Because accidental vegan food is actually the best, and that all year round.
Packed full of veggies and vitamins, budget, time and freezer friendly, light, tasty… the list of benefits never ends!
This colourful vegan moroccan tagine is all that and then some.
Warming, filling and just so cosy, it’s the ideal dish to meal-prep on a rainy Sunday to cheer you up for the whole week ahead!
- 3 large carrots, peeled and cut into thick slices
- 200g butternut squash, peeled and cut into large chuncks
- 1 red pepper, seeds removed and cut into strips
- 1 onion, thinly sliced
- 1/2 can of chickpeas
- 200g canned chopped tomato
- 1 low-salt vegetable stock cube
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 1 tsp sumac
- 1/3 tsp cinnamon powder
- 1 tbsp olive oil
- salt, pepper
- 100g cooked couscous or quinoa per person (to serve)
- chopped parsley & slices of lemon (to serve)
- In a large pot, heat up the olive oil.
- Add the onion and spices and cook until softened and translucent.
- Add the red pepper and cook until soft.
- Add the carrots, butternut squash and chickpeas, season with salt and pepper and cook for 5 min or until lightly roasted.
- Add the chopped tomato, stock cube and water (enough to just about cover the vegetables). Pop the lid on the pot and cook for 20 min on low heat.
- Transfer to a serving dish, sprinkle with chopped parsley and serve alongside couscous or quinoa and slices of lemons.
This vegan Moroccan tagine will keep for 3-4 days in the fridge and can easily be reheated in a microwave or pot, making it an ideal recipe for meal prep. It also freezes realy well (share into individual portions beforehands).