Why not try this tasty Moroccan style vegan roasted tagine, over flowing with healthy vegetables? Butternut squash, cauliflower, carrots and onion roasted with lightly spiced Moroccan flavours in a rich tomato sauce, finished with toasted seeds and dried fruit to add that perfect finish and texture.

The best thing about this recipe is that after a few simple steps you can sit back and let the oven do rest.

This is a meal in it self serving up enough for 4 healthy portions, definitely enough to fill anyone up but if you want to, try serving with some warm crusty bread, citrus cous cous or my personal favourite some whole roasted new potatoes finished with fresh mint and sea salt.

Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 2 Garlic cloves, crushed
 1 tsp Thyme, picked
 1 tsp Rosemary, picked
 1 tsp Dried chilli
 4 tbsp Vegetable oil
 3 tsp Paprika
 3 tsp Cumin
 50 g Onions, chopped
 50 g Carrots, chopped
 35 g Celery, chopped
 200 g Butternut squash, 1 inch dice
 2 pt Vegetable stock
 800 g Tinned chopped tomatoes
 12 Green olives
 1 Cauliflower
Toasted topping
 30 g Raisins
 30 g Dried Apricots, chopped
 40 g Pumpkin seeds
 Small handful of chopped fresh coriander leaf
 2 tbsp Flaked almonds

1

First chop the garlic, thyme and rosemary on a board with a sharp knife and mix with the dried chilli.

A little tip.. sprinkle in a small amount of salt, this will help the mixture clump together making it easier to chop.

2

Peel and dice the butternut squash, carrots and onions into to 1 inch cubes and break down the cauliflower into large pieces, if you break the cauliflower down into too small pieces it will over cook before the rest of the vegetables are ready.

3

In a large frying pan pre heat about 5 tablespoon of vegetable oil then add the garlic and herb mix. Gently cook this mix for 5-6 minutes on a low heat.
Add the spices and continue to cook for a further 5 minutes, adding a little water to the pan if it becomes too dry. Be careful not to burn the spices or they will become bitter.

4

Now add all the vegetables apart from the cauliflower, stirring thoroughly to ensure that they are evenly coated with the spices. Add the chopped tomatoes and vegetable stock, bring to a simmer and you are now ready to transfer to the oven.

5

Place the large cauliflower pieces in an oven proof dish and spoon the pan mix on top. Cover with tin foil and place in a preheated oven at 160c for 30 minutes.

Remove the tin foil, add the olives and return to the oven at 180c for a further 30 minutes.

6

Whilst the Tagine finishes cooking you can prepare the topping.

In a non stick frying pan lightly toast the pumpkin seeds and flaked almonds on a low heat. Add the chopped dried apricots and raisins, stir together and then turn the heat off. Finish by adding the chopped coriander and you're ready to serve.

7

Remove the dish from the oven, testing the vegetables with a small knife to make sure they are ready and soft. Spoon into bowls and sprinkle the topping over the top.

That's it.. done. Enjoy!

Ingredients

 2 Garlic cloves, crushed
 1 tsp Thyme, picked
 1 tsp Rosemary, picked
 1 tsp Dried chilli
 4 tbsp Vegetable oil
 3 tsp Paprika
 3 tsp Cumin
 50 g Onions, chopped
 50 g Carrots, chopped
 35 g Celery, chopped
 200 g Butternut squash, 1 inch dice
 2 pt Vegetable stock
 800 g Tinned chopped tomatoes
 12 Green olives
 1 Cauliflower
Toasted topping
 30 g Raisins
 30 g Dried Apricots, chopped
 40 g Pumpkin seeds
 Small handful of chopped fresh coriander leaf
 2 tbsp Flaked almonds

Directions

1

First chop the garlic, thyme and rosemary on a board with a sharp knife and mix with the dried chilli.

A little tip.. sprinkle in a small amount of salt, this will help the mixture clump together making it easier to chop.

2

Peel and dice the butternut squash, carrots and onions into to 1 inch cubes and break down the cauliflower into large pieces, if you break the cauliflower down into too small pieces it will over cook before the rest of the vegetables are ready.

3

In a large frying pan pre heat about 5 tablespoon of vegetable oil then add the garlic and herb mix. Gently cook this mix for 5-6 minutes on a low heat.
Add the spices and continue to cook for a further 5 minutes, adding a little water to the pan if it becomes too dry. Be careful not to burn the spices or they will become bitter.

4

Now add all the vegetables apart from the cauliflower, stirring thoroughly to ensure that they are evenly coated with the spices. Add the chopped tomatoes and vegetable stock, bring to a simmer and you are now ready to transfer to the oven.

5

Place the large cauliflower pieces in an oven proof dish and spoon the pan mix on top. Cover with tin foil and place in a preheated oven at 160c for 30 minutes.

Remove the tin foil, add the olives and return to the oven at 180c for a further 30 minutes.

6

Whilst the Tagine finishes cooking you can prepare the topping.

In a non stick frying pan lightly toast the pumpkin seeds and flaked almonds on a low heat. Add the chopped dried apricots and raisins, stir together and then turn the heat off. Finish by adding the chopped coriander and you're ready to serve.

7

Remove the dish from the oven, testing the vegetables with a small knife to make sure they are ready and soft. Spoon into bowls and sprinkle the topping over the top.

That's it.. done. Enjoy!

Vegan tagine with butternut squash, cauliflower, green olives and apricots