Vegetable Tagine with Baked Tempeh |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Don't let the long ingredient list intimidate you-the deliciously spicy blend of seasonings makes this dish an autumn standout. Ingredients:
1 teaspoon cumin seeds |
1 teaspoon caraway seeds |
1 teaspoon coriander seeds |
1/2 teaspoon paprika |
1/2 teaspoon black peppercorns |
1 (1-inch) piece cinnamon stick |
2 teaspoons extra-virgin olive oil |
2 cups finely chopped onion |
3/4 cup finely chopped carrot |
1/2 cup finely chopped celery |
1/2 teaspoon sea salt |
2 garlic cloves, peeled |
2 cups (1/2-inch) cubed peeled sweet potato |
2 cups chopped green cabbage |
1 1/2 cups water |
1 cup finely chopped yellow squash |
1 cup finely chopped zucchini |
1 cup finely chopped peeled tomato |
1 tablespoon fresh lemon juice |
2/3 cup water |
6 tablespoons fresh lemon juice |
1/3 cup finely chopped fresh flat-leaf parsley |
2 teaspoons ground cumin |
2 teaspoons paprika |
1/2 teaspoon sea salt |
1/2 teaspoon ground red pepper |
4 garlic cloves, minced |
1 pound tempeh, cut into 1/2-inch cubes |
remaining ingredients |
2 cups hot cooked couscous |
4 teaspoons minced fresh cilantro (optional) |
Directions:
1. To prepare the tagine, combine first 6 ingredients in a spice or coffee grinder; process until finely ground.
2. Heat oil in a large Dutch oven over medium heat. Add onion, carrot, celery, 1/2 teaspoon salt, and 2 peeled garlic cloves; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 20 minutes.
3. Stir in cumin mixture, sweet potato, and next 5 ingredients (sweet potato through tomato); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until thick. Stir in lemon juice.
4. To prepare the tempeh, preheat oven to 350°.
5. Combine 2/3 cup water and next 7 ingredients (2/3 cup water through 4 minced garlic cloves) in a large bowl. Add tempeh, and toss well to coat. Arrange the tempeh mixture in a single layer in an 11 x 7-inch baking dish. Cover with foil.
6. Bake at 350° for 35 minutes. Uncover and bake an additional 5 minutes or until liquid is absorbed. Serve tempeh over tagine and couscous; sprinkle with cilantro, if desired.
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