Moroccan-Style Vegetable Tagine w/ Charmoula-Baked Tempeh

from bob & vegan.

for the tagine:
1 tbls evoo
1 onion, diced
1 carrots, diced
1 celery ribs, diced
1 small sweet potato, peeled & diced
2 garlic cloves, peeled & left whole
coarse sea salt
1/2 tsp cumin seeds
1/2 tsp caraway seeds
1/2 tsp coriander seeds
1/2 cinnamon stick
1/4 tsp sweet paprika
1/4 tsp whole peppercorns, black
1 cup chopped green cabbage
11/2 - 3 cups water, as needed
1/2 cup peeled & diced tomatoes w/ juice
either 1/2 a small winter squash, peeled, seeded diced OR 1 small summer squash, diced
1/2 zucchini, diced
fresh lemon juice
chopped fresh cilantro, parsley or chives for garnish

for the tempeh:
1/4 cup evoo
1/4 cup water
1/4 cup finely chopped parsley
3 tbls fresh squeezed lemon juice
2 garlic cloves, crushed
1 1/2 tsp coarse sea salt
1 tsp ground cumin
1 tsp sweet paprika
1/4 tsp cayenne pepper
1/2 pound tempeh, cut into 1 inch cubes


1. preheat oven to 350*
2. prepare your tempeh, whisk together oil, water, parsley, lemon, garlic, salt, cumin, paprika & cayenne in a bowl. arrange tempeh cubes in a single layer in a baking dish. pour on the marinade (charmoula) & secure with tin foil. set aside until your tagine is simmering.
3. prepare your tagine. warm oil in a 3 quart heavy sauce pan on med heat. add onions, carrot, celery, sweet potato, galric & salt. stir a little & raise the heat to a quick boil, then reduce to simmer & sweat with a lid on for 20 minutes.
4. NOW put your charmoula marinated tempeh in the oven for about 40 minutes.
5. grind the cumin seeds, caraway seeds, coriander seeds, cinnamon, paprika & peppercorns in a spice grinder or mortar. Add them to the vegetables along with cabbage, water, tomatoes, squash & zucchini. Raise the heat & bring the tagine to a boil. Reduce the heat to low & simmer, uncovered for 20 - 30 minutes, until veggies are tender
6. when done, remove tempeh from the baking dish, & deglaze the charmoula with a cup of water on high heat, then add it to the tagine.

~ serve the tagine over Basmati rice (make sure you started that inbetween steps 3 & 5) then place the peices of tempeh on top & garnish.

serves 2-4 & can easily be doubled