Royal Vegan Couscous

Couscous végane royal

Part 1 - Brown in a pan the mixture of:

  • 230 g chopped red onion
  • 230 g diced orange chili pepper
  • 50 g chopped green onion
  • 3 tbsp olive oil
  • 1 tbsp caraway seeds
  • 70 g currants (soaked for 30 minutes in broth)

In another pan, brown in 1 tsp of olive oil:

  • 200g button mushrooms, halved
  • 2 cloves of garlic
  • Salt and pepper
  • Cinnamon

Brown 250g zucchini (approx. 2) cut into ¼ inches. And pan-fry just 1 side (to keep a little stiffness) with salt, pepper and cinnamon.

Peel 330g Italian tomatoes and cut them into 4 lengthwise.

Pan fry:

  • 260g lima beans (already cooked)
  • 100g red beans (already cooked)
  • 1 tsp cumin
  • 1 tbsp chili
  • 2 tbsp ras-el-hanout
  • A pinch of cinnamon

For the tempeh, boil the tempeh for 10 minutes. Pat dry and marinate with the following ingredients for 12 hours in the refrigerator:

  • 20 g balsamic vinegar
  • 20 g maple syrup
  • 20 g Damari
  • 10 g sesame oil
  • 10 g lime juice
  • Pinch of cayenne

Remove the marinade , cut into ¼ inch slices and pan fry on both sides until nicely browned.

For frozen veggie pâté (MJ), cut into 1/4-inch pieces and pan-fry on both sides. Refrigerate before handling (fragile).

Soak 180 g of couscous in:

  • 250 g peel broth
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tsp ras el hanout

Mix the mixture (part 1) of red onions and chili pepper with the couscous.

Assembly :

  • Place the couscous and its mixture at the bottom of the tagine.
  • Place the tempeh and veggie pâté on the couscous (center part).
  • The zucchini are in a crown on the outside of the tagine, interlaced with the tomatoes, so that we see green-red-green etc.
  • In the center of the tempeh, place the beans, and finally the mushrooms.
  • Sprinkle with toasted flaked almonds and chopped fresh parsley.
  • Place the tagine in the oven and set the oven temperature to 180 ° C (350 ° F), cook for 1 hour.

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Tags

  • — Plat principal
  • — Recettes