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.
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)
- 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.