Vegetable Tagine

This warming, spiced vegetable tagine was the centerpiece of our meal. It’s a comforting dish that brings together color, texture, and deep flavor in every bite.

Serves: 4-5

Total time: 35 minutes

Ingredients

• 400g eggplant

• 6g salt

• 20g rapeseed oil with lemon flavor

• 10ml olive oil

• 100g onion (thinly sliced)

• 10g garlic (minced)

• 1 dried chili (whole)

• 5g fresh ginger (grated)

  
  

• 300g fresh tomatoes (chopped or crushed)

• 2 tbsp tomato paste

• ½ tsp cumin powder or caraway powder

• ½ tsp coriander powder

• ½ tsp ras el hanout

• 2 tsp sweet paprika

• 2 tsp vegetable broth powder

  
  

• 100g red bell pepper (sliced)

• 200g zucchini (diced)

  
  
  
  

• 1 tbsp brewer's yeast

• ¼ cup soy schnitzel (dry!)

• ½ cup water

• A pinch of sugar

• Black pepper

• Topping (herbs/soy yogurt/steamed rice)

  
  

🔪 Instructions

1. Prep the eggplant:Poke the skin of an eggplant with a fork entirely.

2. Sear the eggplant:In a large pot , heat rapeseed oil over medium heat. Add the eggplant and salt .Cook for about 5 minutes until browned and slightly softened.

3. Sauté aromatics:Add olive oil to the same pot. Sauté the onions until translucent, about 5 minutes. Add garlic, ginger, and dried chili, Sauté for 1–2 minutes until fragrant.

   

4. Spice it up:Add cumin, ras el hanout, coriander. Stir for 1 minute to toast the spices. Add dry soy schnitzel ,paprika and vegan broth (powder) .

   
   
5. 

6. Add tomatoes and tomato paste. Mix well. Add 1/2 cup of water.

   
   
7. 

   

8. Add vegetables:Stir in the red bell pepper, zucchini,and a pinch of sugar.Cover and simmer for 15-20 minutes.

   
   

9. 

   Stir occasionally, until all veggies are soft and flavors have melded.

   

10. Finish:Stir in the brewer’s yeast at the end. Adjust salt & pepper and seasoning if needed.

11. 

    Serve with rice and some sauce.

    (Optional vegan yogurt sauce)