Marrocan tagine
Marrocan tagine
Marrocan tagine

Næringsindhold pr. 100 g:

Energi 458kj
Fedt 3,88g
– heraf mættede fedtsyrer 2,06g
Kulhydrat 13,20g
Kostfibre 2,40g
Protein 4,59g

Marrocan Tagine

4 persons Print recipe


  • 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.


Serving Suggestion:
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.
Storage Suggestion:
Moroccan tagine can be frozen or stored in the fridge for 4-5 days.