Today I will share with you a vegan recipe that has everything a perfect vegan main dish needs. It’s quick to prepare, aromatic, light, soothing, and full of fresh healthy ingredients. The dish that has it all is the Moroccan vegetable tajine.
Tajine is a North African dish that is cooked in a clay pot. Many tajine recipes contain meat or fish but there are also traditional vegan versions of this dish. Unlike many western recommendations, tajine is not eaten with couscous. Tajine is a dish, and couscous is a different dish. The authentic way to enjoy a tajine is to scoop the tasty goodness right out of the hot clay pot by using fresh bread instead of cutlery.
The vegetable tajine consists of roughly cut vegetables that keep the preparation time short. So in only about 10 minutes, your Moroccan vegetable tajine is ready to cook! The flavor of this tajine comes especially from the spice mix of its marinade consisting of ginger, garlic, cumin, cinnamon, pepper, and ras el hanout. As the tajine is very low in fat, it’s essential to add a generous amount of Moroccan olive oil. It makes the vegetable tajine richer, more flavorful, and it also helps the body to absorb specific vitamins. If you don’t have a tajine pot at home, you can try to cook this dish in a pan with a high rim. But the tajine is definitely the better choice as the clay adds additional flavor. Check also my other tajine recipes! All of them are vegan! Tajine with Spinach, Fava Beans & Lemon, Tajine with Potatoes, Green Beans, and Lentil Kefta, Tajine with Caramelized Quinces, Potatoes, and Cabbage, Tajine with Spinach, Fava Beans & Lemon.
for the vegetables:
- 2 tablespoons olive oil
- 1 large onion
- 2 large potatoes
- 1 tomato
- 2 medium-size zucchini
- 1-2 hands of fresh or frozen green peas
- 2-3 carrots
- 2 tablespoons fresh parsley and coriander
- 1 hand full of green or red olives
for the marinade:
- 5 cloves of garlic
- 1 teaspoon ginger powder
- ½ teaspoon cinnamon
- 1 teaspoon ras el hanout
- 1½ teaspoons cumin powder
- salt to taste
- ½ teaspoon turmeric
- 3 tablespoons of olive oil
- water (about 1½ cups)
- olive oil to drizzle the tajine
- some more water for the tajine
- At first, drizzle 2 tablespoons of olive oil evenly into an empty tajine clay pot. Then peel the onion, slice it (not too thinly!), and cover the bottom of the tajine with the onion slices.
- Next, peel the potatoes and the carrots. Quarter the potatoes lengthwise and place them into the tajine by creating a star-like shape. Cut the carrots into chunks and put them into the gaps between the potato wedges. Remove the stalk of the tomato and put the whole tomato into the center of the tajine.
- Afterward, trim the edges of the zucchinis and halve them lengthwise. Place them cross-shaped on top of the potatoes and sprinkle the green peas evenly into the gaps between the zucchini.
- Now, chop the fresh herbs and make the marinade. For the marinade, peel the garlic cloves and grate them finely. Add the remaining spices for the marinade and mix everything with water and 3 tablespoons of olive oil
- Sprinkle the tajine with the chopped herbs and pour the marinade evenly over the dish. Put some olives on top and drizzle the tajine with a good shot of olive oil.
- Bring the tajine to boil on medium heat and cover it with a lid as soon as it starts to boil. When the veggies are nicely cooked soft after about 25 minutes, take off the lid and let the sauce boil down a little. The marinade should have turned into a slightly creamy sauce at the end. While the vegetable tajine is cooking, check the water content from time to time and add more water if necessary. Otherwise, your Moroccan vegetable tajine can burn quickly! Serve the tajine hot with fresh bread and some salad.