vegan "beef" style tagine w/chickpeas and rutabaga

tagines in moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender "meat" with aromatic vegetables and sauce.

in my opinion, the most important parts of the dish are the spices you use...

  crushed red pepper

cumin

 cinnamon

 turmeric

and presentation...

vegan “beef” style tagine w/ chickpeas and rutabaga

2 tsp cinnamon

2 tsp cumin

2 tsp crushed red pepper

2 tsp turmeric

½ rutabaga – peeled and chopped into bite sized pieces

1 16oz. can chickpeas (garbanzo beans)

2 small cans mock duck – drained and rinsed

1 cup dried cranberries

3 shallots

1 tbsp olive oil

3 cloves garlic – minced

½ cup red wine

4 cups veg broth (reserve 2 cups to use while cooking)

1 can crushed tomatoes

2 tbsp tomato paste

salt and pepper

parsley for garnish

combine your spices and mock duck in a medium bowl and coat.

heat your oil in a medium to large pot (a dutch oven works really well) add your mock duck, shallots and garlic for 1-2 minutes. 

add your broth, cranberries, red wine, paste and tomatoes and bring to boil.  add your chickpeas, rutabaga  and salt - simmer for approximately 45 minutes to 1 hour. 

add additional stock as needed while cooking. 

you do not have to use all of the stock but as the dish cooks down you may feel the need to add a little more depending upon how much sauce you like.

 

 

 

 

 

 

once the flavors have completely melded together and the rutabaga is tender, feel free to serve.  I served mine with a light quinoa and spinach dish.

garnish with fresh cut parsley

serve with white wine.

enjoy!

 

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