Trying out Veganuary this month? We’ve got lots of delicious vegan dishes that are comforting and healthy. This root vegetable tagging is hearty and warming but doesn’t feel too heavy and won’t send you into a food coma. Great one for using seasonal veg as well.
Ingredients (serves 4)
- 1 tbsp oil for cooking
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp cinnamon
- 2 tbsp harissa paste
- 2 cloves garlic (crushed)
- 1 tbsp grated ginger
- 2 red onions (chopped into chunky strips or pieces)
- 1 small butternut squash
- 3 medium carrots (peeled and chopped into chunks)
- 3 parsnips (peeled and chopped into chunks)
- 1 litre vegetable stock
- 2 cans cherry tomatoes
- 200g red lentils
- 1 bunch parsley
- OPTIONAL: 6-8 dates chopped up
1) Heat the oil and once hot, add the onion. Cook for around 5 minutes until it softens. Then add the garlic, ginger and the spices…cook for a couple more minutes and add the harissa paste followed by the root vegetables.
2) Continue to cook for about 10 minutes on a medium heat, stirring regularly ensuring that everything is coated really well.
3) Then add the dates (if using), lentils, stock and cans of cherry tomatoes. Bring to the boil and then cover and simmer for around 30-40 minutes on a low heat stirring occasionally.
4) Uncover and continue to stir to make sure the mix and leave on the heat for a bit longer if it hasn’t reduced enough for you (depends on if you prefer it with a bit more liquid) but the idea is that the lentils will have swelled and absorbed quite a lot of the liquid.
5) Once you’re happy with the consistency, take off the heat, mix in around half of the parsley to the tagine, and use the rest to garnish. We love it served along brown rice – the nutty texture goes really well with the sweetness of the tagine.
Check out some of our other vegan recipes: