|Moroccan Tagine with Seitan|
This recipe was adapted from the Modern Vegetarian Kitchen by Peter Berley
Moroccan Tagine (serves 4)
2 tbsp olive oil
2 carrots, diced
2 celery stalks, diced
1 sweet potato, peeled and diced
1 tsp cumin seeds
1 tsp caraway seeds
1 tsp coriander seeds
1/2 cinnamon stick
1/2 tsp sweet paprika
1/2 tsp whole black peppercorns
2 cups chopped green cabbage
1.5 cups water
1 cup peeled and diced tomatoes, with their juice
1 zucchini, diced
1 cup seitan, chopped in 1 cm cubes
Freshly squeezed lemon juice
Chopped fresh cilantro or parsley to garnish
- Warm the oil in a large heavy bottom saucepan over medium heat. Add the carrots, celery and sweet potato, with 2 tsp salt. Turn the vegetables over in the oil with a wooden spoon, raise the heat, and bring to a simmer. cover, reduce the heat to low and cook for 20 minutes.
- Grind the cumin seeds, caraway seeds, coriander seeds, cinnamon, paprika and peppercorns in a mortar or coffee mill Add them to the vegetables along with the cabbage, water, tomatoes, squash and zucchini. Raise the heat and bring the tagine to a boil. Reduce the heat to low and simmer, uncovered, for 20 to 30 minutes, until the vegetables are tender and the tagine has thickened.
- Add the seitan and let simmer in for 10 more minutes.
- Adjust the seasonings with salt or a squeeze of lemon juice to taste. Serve sprinkled with cilantro or parsley and hot fresh cous cous.