Moroccan Tajine

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Moroccan Tajine

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Prep Time 30 minutes
Total Time 30 minutes
Servings 6 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1 large onion Diced
  • 4 cloves garlic Minced
  • 1 8 ounce package Tempeh- Original or Wild Rice Flavor Cubed
  • 2 14.5 ounce cans Diced Tomatoes
  • 3 Large Carrots Cut in 1/4 inch coins
  • 3 Stalks celery Cut in 1/2 inch pieces
  • 1 Large Turnip Peeled, cut in 1/2 inch cubes
  • 1 lemon Sliced in rounds
  • 2 Cups Cauliflower florets
  • 1 tbsp honey
  • salt To Taste
  • 2 tbsp cilantro Minced
  • 3 tbsp Pine nuts Lightly toasted
  • Harissa Sauce To Taste

Instructions
 

  • 1. Coat a large Dutch oven with olive oil and place at low heat. Add cinnamon, cumin, coriander, and turmeric. Stir spices until fragrant, about 3 minutes. Add onion, garlic and ginger; increase heat to medium and sauté about 3 minutes. (cover if vegetables start to stick). 2. Meanwhile, place enough water in a small saucepan to cover the cubed tempeh. Boil water, then add tempeh. Cook 5 minutes. Drain well. 3. To the Dutch oven, add tomatoes, carrots, celery, turnip,and lemon slices. Cover and simmer about 10 minutes. Add the cauliflower and tempeh; simmer 10 to 15 minutes, until all vegetables are tender. Remove and discard lemon rounds. Add honey and salt to taste. Garnish with cilantro and pine nuts; serve with harissa sauce. Note- Serve it over fruited cous-cous or quinoa.