Vegetable Tagine with Baked Tempeh

Photo: Karry Hosford

Don't let the long ingredient list intimidate you--the deliciously spicy blend of seasonings makes this dish an autumn standout.

Yield: 4 servings (serving size: 4 ounces tempeh, 3/4 cup tagine, and 1/2 cup couscous)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 507
  • Calories from fat: 29%
  • Fat: 16.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 5.1g
  • Protein: 29.5g
  • Carbohydrate: 69.3g
  • Fiber: 16.3g
  • Cholesterol: 0.0mg
  • Iron: 6.4mg
  • Sodium: 642mg
  • Calcium: 262mg

Ingredients

  • Tagine:
  • 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
  • Tempeh:
  • 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)

Preparation

  1. To prepare the tagine, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.
  2. 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.
  3. 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.
  4. To prepare the tempeh, preheat oven to 350°.
  5. 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.
  6. 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.
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