Vegetable Tagine with Baked Tempeh

Vegetable Tagine with Baked Tempeh Recipe
Photo: Karry Hosford
Don't let the long ingredient list intimidate you--the deliciously spicy blend of seasonings makes this dish an autumn standout.


4 servings (serving size: 4 ounces tempeh, 3/4 cup tagine, and 1/2 cup couscous)

Recipe from

Cooking Light

Nutritional Information

Calories 507
Caloriesfromfat 29 %
Fat 16.1 g
Satfat 3 g
Monofat 5.3 g
Polyfat 5.1 g
Protein 29.5 g
Carbohydrate 69.3 g
Fiber 16.3 g
Cholesterol 0.0 mg
Iron 6.4 mg
Sodium 642 mg
Calcium 262 mg


1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1/2 teaspoon paprika
1/2 teaspoon black peppercorns
1 (1-inch) piece cinnamon stick
2 teaspoons extra-virgin olive oil
2 cups finely chopped onion
3/4 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 teaspoon sea salt
2 garlic cloves, peeled
2 cups (1/2-inch) cubed peeled sweet potato
2 cups chopped green cabbage
1 1/2 cups water
1 cup finely chopped yellow squash
1 cup finely chopped zucchini
1 cup finely chopped peeled tomato
1 tablespoon fresh lemon juice
2/3 cup water
6 tablespoons fresh lemon juice
1/3 cup finely chopped fresh flat-leaf parsley
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon sea salt
1/2 teaspoon ground red pepper
4 garlic cloves, minced
1 pound tempeh, cut into 1/2-inch cubes
Remaining ingredients:
2 cups hot cooked couscous
4 teaspoons minced fresh cilantro (optional)


To prepare the tagine, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.

Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, 1/2 teaspoon salt, and 2 peeled garlic cloves; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 20 minutes.

Stir in cumin mixture, sweet potato, and next 5 ingredients (sweet potato through tomato); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until thick. Stir in lemon juice.

To prepare the tempeh, preheat oven to 350°.

Combine 2/3 cup water and next 7 ingredients (2/3 cup water through 4 minced garlic cloves) in a large bowl. Add tempeh, and toss well to coat. Arrange the tempeh mixture in a single layer in an 11 x 7-inch baking dish. Cover with foil.

Bake at 350° for 35 minutes. Uncover and bake an additional 5 minutes or until liquid is absorbed. Serve tempeh over tagine and couscous; sprinkle with cilantro, if desired.

October 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note