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Tempeh and Onion Tagine
[Vegan, Grain-Free]

Author Bio

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for... Read More

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Tempeh and Onion Tagine [Vegan, Grain-Free]

804

Dairy Free

Having a tough time with the changes in temperature and weather? This tempeh and onion tagine that is sprinkled with pomegranate arils will give you a hand. The steam helps evenly cook the vegetables and the pot keeps all of the delicious flavors and tastes inside.

Ingredients You Need for Tempeh and Onion Tagine [Vegan, Grain-Free]

5.3 ounces tempeh
3 pomegranates
2 big onions
2 fresh red chilis
1/2 cabbage
1/2 lemon zest
1 beautiful bouquet of fresh mixed herbs
3 tablespoons of olive oil
1 spoon of saba (Italian grape syrup)
Water
Tamari

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How to Prepare Tempeh and Onion Tagine [Vegan, Grain-Free]

Cut the tempeh to regular cubes. Prepare a marinade with the juice obtained from 2 pomegranates and tamari according to your taste. Immerse the tempeh cubes and let them rest in the refrigerator for a few hours, turning from time to time.
Cut the cabbage into large squares and cut the onions into fourths.
Put oil on the bottom of tagine (possibly in non-glazed natural terracotta). Place the vegetables next to each other by alternating them to fill all the empty spaces. Add aromatic herbs, chopped chilis, and add a nice pinch of salt. Combine all tempeh marinating liquid.
Cover the tagine with its dome lid and place it on the fire with a splinter retina. Keep the flame to a minimum, do not turn the vegetables and open the lid as little as possible to prevent vapor from escaping.
At mid-cooking join the tempeh and add the saba 2 minutes before it is all done cooking.
Remove aromatic herbs and add pomegranate arils. Serve with rice or couscous.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.