Moroccan Tagine Vegan
Course
Dinner
,
Main Dish
Cuisine
World
Servings
Prep Time
2
people
15
min
Cook Time
Passive Time
1
hr
10
min
Servings
Prep Time
2
people
15
min
Cook Time
Passive Time
1
hr
10
min
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
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.