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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