Unofficial Slimming World vegan tagine – a Moroccan tagine recipe

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 variety of spices. However, we love the dish so much that we created our own vegan, traditional Moroccan tagine with a twist on this beautiful recipe. 

Why you should try this vegan tagine recipe

Even if you don’t follow this recipe to the T, 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 gives 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.

Moroccan Tagine Pot 

The type of dish this mouthwatering dish is cooked in is what truly distinguishes it as 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 consists of 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 a lot of 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 vegan 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.

Tips for cooking vegan tagine

Ensure the pot is hot enough before adding 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 numerous proven benefits to eating vegetables, and most of the vegetables used in this recipe are high in fibre, making this dish rich in 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: the 1st batch is those which take a longer time to cook, the 2nd batch is those which are easily cooked

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

Just Average Jen is an independent blog not connected with any weight loss plan. Please check nutritional values and/or syns/Swips yourself. Information correct at time of writing – always check official Slimming World materials for updates.

How to enjoy this vegan tagine on a diet

This recipe primarily consists of vegetables and spices, making it suitable for most weight loss or diet plans.

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

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

• Chicken and lime tacos
• Refried beans, the healthier way!
• Shakshuka
• Tex Mex Quinoa

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

More articles to help with a vegan lifestyle

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

• Vegan and vegetarian recipes
• Benefits of a vegan lifestyle
• Myths about being a vegan
• Top tips for going vegan
• Mistakes to avoid on a plant-based diet
• Vegan alternatives to eggs

Vegan Moroccan Tagine Recipe an unofficial Slimming World vegan tagine recipe

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Print Recipe

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

• Total Time: 45 minutes
• Yield: 6 Portions 1x

Ingredients

Scale 1x2x3x

2 medium-sized yellow onions, peeled and diced

8 –10 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

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Instructions

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)

Notes

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.

• Author: Jen Mellor
• Prep Time: 10 minutes
• Cook Time: 35 Minutes
• Category: Main Meal
• Method: Stove top, hob
• Cuisine: Moroccan
• Diet: Low Calorie

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