Tagine is a traditional Moroccan meat stew that's cooked in a "tagine," a type of cooking vessel from which the dish takes its name. This plant-based version is made with seitan, apricots, and dates, and it's a hearty and flavorful dish that's perfect for entertaining!

Seitan Tagine With Apricots and Dates [Vegan]

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  • 26.5 ounces simmered seitan, chopped into bite-size pieces
  • 6 tablespoons ras el hanout (spice mix available in most large supermarkets)
  • 6 tablespoons olive oil
  • 2 large onions, sliced
  • 3 cloves garlic
  • 3 16-ounce cans chopped tomatoes
  • 1 red pepper, chopped
  • 1/2 cup dried apricots, halved
  • 1/4 cup dates, halved
  • 1 teaspoon saffron stems, soaked in a bit of water
  • 2 cups vegetable stock
  • 1 tablespoon agave nectar
  • Small handful of fresh coriander
  • Small handful of fresh parsley
  • 1/4 cup flaked almonds


  1. Start by rubbing together 3 tablespoons of the olive oil, seitan and ras el hanout and place in the fridge to marinade while you prepare everything else, or for 30 minutes or so.
  2. Heat olive oil in a large high sided non stick pan (or if you have a tagine even better!), add onions and cook until softened. Then add the seitan and turn up the heat to brown and crisp up the seitan chunks. Once brown add the garlic, stir and cook for 1 minute then add all ingredients from chopped tomatoes through to the agave.
  3. Bring tagine to the boil, reduce heat to simmer, half cover with a lid and leave to simmer for about 1-3 hours to combine all the flavors and reduce the liquid (depending on how much time you have, the longer the better really).
  4. Once liquid has reduced down and your kitchen smells amazing, throw in the coriander, parsley and almonds, stir through and serve.
I like to serve this tagine alongside lemon and coriander couscous and a mint and cucumber yogurt.


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