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
Ingredients
- 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
Sides
- 200 g pearl barley
- 320 g water
- 4 g salt
Instructions
- 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.
Notes
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.
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