Even if you have never been to Morocco you will likely know that tagine is the most popular dish in that region. Traditionally tagines are a flavourful, slow-cooked stew commonly made with poultry, sliced meat, or fish mixed with fruits or vegetables and a lot of spices. But we love the dish so much that created our own vegan traditional Moroccan tagine with a spin on this beautiful recipe. 

Moroccan tagine
Moroccan tagine

Why you should try this vegan tagine recipe

Even if you don’t follow this recipe to the tee, you are sure to end up with a flavourful dinner as long as you add in some nuts or dried fruits and go liberally with several spices like cumin, ginger, cinnamon, paprika, saffron, and chilli. And most importantly don’t leave out the harissa. Harissa is a special blend of three kinds of chilli, which give the dish warmth and a distinct kick. 

This dish is traditionally served over a bed of buckwheat, couscous, or rice. So you don’t even have to rack your brain about finding a suitable starch to pair it with! It would probably go well with quinoa too.

Dry couscous
Dry couscous

Moroccan Tagine Pot 

The type of dish this mouthwatering dish is cooked in is what truly makes the dish a tagine. You do not need a tagine pot to cook this vegan traditional Moroccan tagine in though so don’t panic.

The word tagine refers to both the dish itself and the cookware it is cooked in. A tagine pot has two parts: a flat, round base with low sides, and a cone-shaped cover. The design of the cover confines the steam and returns the condensed moisture into the pot. The cooking method is ideal for dishes that do not require much liquid.

Although the traditional tagine is made from ceramic and requires a lot of prep to keep it in top shape, there are modern counterparts made from enamel-covered cast iron base (like the Uno Casa tagine pot) that are much easier and don’t require any special preparation.

How to cook a tagine without a tagine pot

If you do not have a tagine pot it is still possible to make a tagine, simply use a lidded frying pan or saucepan, as large as possible so food is spread well when cooking.

Moroccan tagine
Moroccan tagine

Tips for cooking tagine

Make sure that the pot is hot enough before tossing in the vegetables. If the pot is not hot enough, the veggies will be mushy.

Vegetables are packed with nutrients, including dietary fibre, potassium, Vitamin A and C, and folate. There have been many proven benefits of eating vegetables, and most vegetables used in this recipe are high in fibre, making this dish full of exactly the type of nutrients someone on a vegan diet needs.

Never let the onion and garlic burn.

Toss regularly using a wooden spoon.

Note that there are 2 batches of vegetables: 1st batch are those which take longer time to cook, 2nd batch are those which are easily cooked

For best quality, serve your vegan traditional Moroccan tagine hot immediately when cooked.

bulbs of garlic with seperate cloves on wooden table

Just Average Jen is an independent blog and in no way connected with any weight loss plan and no contributors have been trained by them or worked for them. It is the reader’s responsibility to check Slimming World syn values, WW points and any other allowances themselves as any given are approximate.

How to enjoy this vegan tagine on a diet

This recipe is mostly vegetables and spices so should work well with most weight loss or diet plans.

On Slimming World you should only need to count syns in the oil and dried apricot.

If you like this you might also like these recipes

If this vegan tagine recipe is something you like then here are some other popular recipes I think you might like.

Tangy chilli salsa

Roti with spiced cauliflower

Sweet potato and spinach quesadilla

Cajun chicken

cajun chicken
Cajun chicken

Chicken and lime tacos

Refried beans, the healthier way!


Tex Mex Quinoa

For an easy dessert after this meal why not try sweet banana pots or spiced melon medley.

Banana pots
Banana pots

If you are considering or already following a vegan lifestyle then these articles may be helpful.

A few vegan recipes that are popular – Banana pancakes, aubergine soup, carrot soup, how to marinate tofu, chia pudding,

Vegan drinks you may enjoy in the summer

How to raise a vegan child to be healthy

Vegan and vegetarian recipes

Benefits of a vegan lifestyle

Can a vegan pregnancy be healthy?

Myths about being a vegan

Top tips for going vegan

Mistakes to avoid on a plant-based diet

Vegan alternatives to eggs

Aloo Gobi
Aloo Gobi

I have a lot of weight loss guides and support if you want to exercise including if you have a condition like fibromyalgia.

Have a good look around and see how I can help you achieve your weight loss goals. Request my free resources to get you started too!

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Moroccan tagine

Vegan Moroccan Tagine Recipe an unofficial Slimming World vegan tagine recipe

  • Author: Jen Mellor
  • Prep Time: 10 minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 minutes
  • Yield: 6 Portions 1x
  • Category: Main Meal
  • Method: Stove top, hob
  • Cuisine: Moroccan
  • Diet: Low Calorie


A delicious vegan tagine recipe which is made full of the traditional Moroccan flavours. 



2 medium-sized yellow onions, peeled and diced

810 cloves of garlic cloves, peeled and finely chopped

2 large-sized carrots, peeled and chopped

2 large-sized russet potatoes, peeled and cubed

1 large-sized sweet potato, peeled and cubed

2 medium-sized courgettes, sliced

2 medium-sized aubergines, cut into cubes

250g canned peeled plum tomatoes

60g dried apricot, chopped

250g chickpeas, from a can and drained

A handful of fresh parsley leaves

1 tbsp Harissa

1 tsp ground coriander

1 tsp ground cinnamon

1/2 tsp ground turmeric

1/2 tsp salt

110ml low-sodium/low salt vegetable stock

60ml extra virgin olive oil

1 lemon


Heat a tagine pot over medium heat and add olive oil. If you do not have a tagine pot then a lidded saucepan will do a good enough job.

Saute onions for 5 minutes and set heat to medium-high.

Add garlic, toss for a few seconds.

Drop-in all chopped vegetables.

Add the carrots, sweet potato, russet potato, and courgettes. 

Season with spices. Toss and cook for 6 – 7 minutes. Maintain heat level.

Add tomatoes, aubergine, apricot, and stock. Keep heat level on medium-high. Cook for 9 – 10 minutes.

Reduce heat level, cover, and simmer until vegetables are tender.

Add in chickpeas and cook on low heat for another 5 minutes.

Stir in lemon juice and fresh parsley. 

Taste and add more harissa spice or salt according to your taste.

Drizzle with olive oil if required before serving. (The syns in this recipe do not include this drizzled olive oil)


Each portion on Slimming World is 4 syns for the olive oil in the recipe and 1 syn for the apricot making it 5 syns per portion. The Harissa in the recipe is one syn so divided by the 6 portions I have not counted this but the choice is yours. By using low-calorie cooking spray instead of olive oil you could reduce the syns in this to 1 per portion.

Keywords: Tagine, Moroccan tagine, vegan Slimming World

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One Comment

  1. Wow wow wow! This is like a holiday in a bowl… honestly, to die for! Who knew that vegan meals could have so much flavour? My daughter cooked this for me to try to convince me to ditch the meat. I’m halfway there.