Post by asadul4986 on Feb 20, 2024 1:54:34 GMT -4
Whether you have a tagine pot and want to get the most out of it, or if you are in love with Maghrebi cuisine, this potato and vegetable protein tagine will conquer you with its aromatic presence and its acidic, fresh and sweet touch, in perfect balance. with the consistency and tenderness of stew. For this recipe, we have used the textured vegetable protein in tacos from Energy Feelings , but you can also choose other presentations or use seitan or firm tofu . The Ras el Hanout spice mixture gives it a distinctive touch (in fact, tagine stews often incorporate this mixture in Morocco), so we recommend that you get it or prepare it at home with the help of a grinder or a powerful blender .
Out of 2 votes PDF / Print / Email PREPARATION TIME fifteenminutes min COOKING TIME 1hour h 10minutes min CATEGORIES Stews and casseroles RATIONS 3 CALORIES / SERVING 349 kcal UTENSILS medium glass bowl Wood plank Knife Tajine ceramic peeler cooking spoon Glass Soup spoon INGREDIENTS 1x 2x 3x 1 red onion 3 cloves garlic 500 g potato 2 lemon Costa Rica Mobile Number List slices 10 dried apricots ½ cup water with 1 tablespoon Sonnentor vegetable broth Ingredients for the marinade: 1 cup textured protein in tacos 1 tablespoon ras el hanout 1 tablespoon fresh parsley ½ lemon - its juice and zest ¼ teaspoon coriander ¼ teaspoon ground cumin 2 tablespoons extra virgin olive oil salt to taste STEP BY STEP PREPARATION For the marinade: Hydrate the textured protein according to package directions.
Once hydrated, drain, pour into a bowl and marinate with the hanout, parsley, the juice and zest of ½ lemon, the coriander, cumin, oil and salt to taste. Massage well until everything is well impregnated. Let it rest while you begin the stew in the tagine. For the tagine: Cut the onion into julienne strips and chop the garlic. Heat the tagine over medium heat. Add two tablespoons of oil and, when hot, add the onion and garlic. Skip. Reduce heat to low and add a tablespoon of water to sauté the onion. Cover and let cook for 10 minutes, stirring occasionally. Peel and cut the potatoes into small cubes, chop the apricots and pour both over the poached onion. Remove to integrate. Pour the broth over the potatoes and place the lemon slices on the sides of the tagine. On top of the potatoes, add the marinated vegetable protein. Cover and allow to cook over low heat for 50 minutes. Once cooking is finished, let it rest for 10 minutes, off the heat, with the lid on. Serve accompanied by green leaves and a little bread.
Out of 2 votes PDF / Print / Email PREPARATION TIME fifteenminutes min COOKING TIME 1hour h 10minutes min CATEGORIES Stews and casseroles RATIONS 3 CALORIES / SERVING 349 kcal UTENSILS medium glass bowl Wood plank Knife Tajine ceramic peeler cooking spoon Glass Soup spoon INGREDIENTS 1x 2x 3x 1 red onion 3 cloves garlic 500 g potato 2 lemon Costa Rica Mobile Number List slices 10 dried apricots ½ cup water with 1 tablespoon Sonnentor vegetable broth Ingredients for the marinade: 1 cup textured protein in tacos 1 tablespoon ras el hanout 1 tablespoon fresh parsley ½ lemon - its juice and zest ¼ teaspoon coriander ¼ teaspoon ground cumin 2 tablespoons extra virgin olive oil salt to taste STEP BY STEP PREPARATION For the marinade: Hydrate the textured protein according to package directions.
Once hydrated, drain, pour into a bowl and marinate with the hanout, parsley, the juice and zest of ½ lemon, the coriander, cumin, oil and salt to taste. Massage well until everything is well impregnated. Let it rest while you begin the stew in the tagine. For the tagine: Cut the onion into julienne strips and chop the garlic. Heat the tagine over medium heat. Add two tablespoons of oil and, when hot, add the onion and garlic. Skip. Reduce heat to low and add a tablespoon of water to sauté the onion. Cover and let cook for 10 minutes, stirring occasionally. Peel and cut the potatoes into small cubes, chop the apricots and pour both over the poached onion. Remove to integrate. Pour the broth over the potatoes and place the lemon slices on the sides of the tagine. On top of the potatoes, add the marinated vegetable protein. Cover and allow to cook over low heat for 50 minutes. Once cooking is finished, let it rest for 10 minutes, off the heat, with the lid on. Serve accompanied by green leaves and a little bread.