Næringsindhold pr. 100 g:
– heraf mættede fedtsyrer 2,06g
- 80 g Plant Mate product. Choose between or mix: Mince/Mince Mini/ Strips/Flakes/Slices
- 400 g tomato, peeled or chopped
- 100 g squash, cut into large dice
- 100 g aubergine, cut into large dice
- 100 g red bell pepper, cut into large dice
- 140 g g carrot, cut into large dice
- 200 g tomato, cut into large dice
- 10 g garlic, minced
- 40 g coconut oil or Palmin
- 300 g vegetable broth
- 30 g soy
- 10 g ginger, grated
- 4 g coriander, whole seeds to grind
- 4 g cumin, whole seeds to grind
- 2 g cinnamon, ground
- 2 g smoked paprika
- 4 g sweet paprika
- 10 g salt
- 40 g almond, whole
- 200 g pearl barley
- 320 g water
- 4 g salt
- Sauté squash, aubergine, and red pepper in coconut oil or Palmin at high heat for a few minutes.
- Add carrots.
- Add spices, ginger, and garlic and cook for a few minutes.
- Add fresh and peeled tomato, vegetable broth, and soy and bring it to a boil.
- Add Plant Mate product and pour mixture into tagine.
- You can also use a ceramic roaster or a Dutch oven with a lid that covers at least 90%.
- Bake the dish in a preheated oven at 175 degrees Celsius for 45 minutes.
- Cook pearl barley in lightly salted water.
- Bake the almonds in the oven for 10-15 minutes at 175 degrees Celsius and chop them once they have cooled. Sprinkle on dish along with any fresh herbs preferred.
Instead of pearl barley, serve couscous on the side. Couscous is a common side dish in Morocco. Any type of baked or boiled root vegetable would also suit the dish.
Moroccan tagine can be frozen or stored in the fridge for 4-5 days.
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