Moroccan Tagine Vegan
08/07/2017
| Prep Time | 15 min |
| Cook Time | 1 hr |
| Passive Time | 10 min |
| Servings |
people
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Ingredients
- 1 Tbsp olive oil extra virgin olive oil
- 1/2 large Onion chopped yellow
- 3 cloves garlic minced
- 1 small butternut squash peeled & chopped
- 1 15 oz can garbanzo beans drained & rinsed
- 2 whole carrot peeled and sliced
- 1 medium turnip peeled and chopped
- 1 medium celery root peeled and chopped
- 1/2 package baby potatoes rinsed
- 3 medium sun chokes scrubbed and sliced
- 1 cup dates pitted
- 1 medium chipotle pepper
- 1 medium ancho pepper
- 1 14 oz can tomatos diced with liquid
- 1 14 oz can vegetable broth
- 1 Tbsp lemon juice
- 1 tsp salt
- 1 tsp coriander
- 1 tsp dill
- 1 tsp cardamon
- 1 tsp Cumin
- 1 tsp Lemoncello™ sauce
- 1 tsp Black Nocino™ Sauce
- 1 dash cayenne pepper
Ingredients
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Instructions
- heat oil in base of tagine, add onion and garlic and saute 5 min. Add the remain ingredients too tagine and cook for 45 min. to 1 hr. until vegetables are tender.
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