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Vegan 'chicken' tagine recipe
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5 ratings
Tuck into this tasty tagine recipe that's packed with flavour from tagine paste, dried apricots and meat-free chicken-style pieces. Serve over couscous with toasted flaked almonds and vegan yogurt for a speedy midweek dinner. See method
Ingredients
- 2 x 200g packs Plant Chef meat-free chicken-style pieces
- 1 tbsp olive oil
- 4 tbsp Tesco Tagine Paste
- 100g dried apricots, halved
- 1 tin chopped tomatoes
- 1 tin chickpeas, drained
- 1 vegetable stock pot, made up to 250ml
- 200g wholewheat cous cous
- 20g coriander, roughly chopped, a few leaves reserved to garnish
- Vegan yogurt, to serve
- 70g toasted flaked almonds
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
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Energy
3075kj
733kcal
37%
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Fat
27g
39%
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Saturates
3g
16%
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Sugars
23g
26%
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Salt
2.4g
39%
of the reference intake
Carbohydrate 68.4g
Protein 45.3g
Fibre 16.1g
Method
- In a medium-sized saucepan or casserole dish, fry the chopped onion and olive oil for a few minutes to soften. Add a little more oil if needed. Stir in the tagine paste, cook for a minute and then add the apricots, chopped tomatoes, chickpeas, and stock then cover. Once it has come to a simmer, cook for 15 mins.
- Meanwhile prepare the couscous according to the packet instructions.
- Stir the meat-free chicken-style pieces into the tagine and cook for a further 3-4mins, or until piping hot. Once the tagine is ready, stir through the chopped coriander.
- Serve with the couscous, then top with a dollop of yogurt, and sprinkle with the extra leaves of coriander and the flaked almonds.
See more Vegan recipes