Nourishing sweet potatoes and hearty mushrooms shine bright in this beautiful Moroccan Mushroom Tagine. This comforting and satisfying dish is bursting with delicious warming spices, sweet baby pearl onions, protein-packed chickpeas, vibrant red bell peppers, and tender peas.  The cozy stew-like tagine is sure to put a smile on your face.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

We love Moroccan food, can you tell? It’s just so yummy with all those vibrant warming spices.  If you haven’t tried Moroccan food, then this is a lovely starter dish because not only it is delicious, but it is also visually beautiful.

Tagine

I am so glad you asked! No, you don’t need a tagine.  We’ve had quite a few tagines over the years and they have all cracked.  *sad face*

A tagine is an earthenware pot with a cylinder-like cone lid. The word tagine can also refer to the cooking method as well as the cuisine itself.  A tagine is typically a mixture of meat, poultry, or fish, which often includes vegetables and/or dried fruit.

While the earthenware tagine is really beautiful and frankly very cool, but we have found that they just aren’t big enough to feed our family.  And they can be somewhat fragile when being used in a conventional-style oven.

Skillet

We used our trusty cast iron ceramic/enamel lined skillet to make this dish. You can see the skillet that we used in our photos.  We absolutely love it, and we use it all the time. It worked perfectly for this dish.

Spices

Spice is life! Dr. Greger heavily endorses the use of spices. They have so many health benefits. Don’t ever let an impressive list of spices divert you from making any dish.

If you are Whole Food Plant Based, then you probably already know that you will need a lot of spices to help boost flavor. Oil traditionally is a flavor carrier, so when not using oil, you will find you need to ramp up the spices to get that deliciousness to shine.

I’ll let Mom tell you more.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi!  Robin here!

Love Moroccan food! I loved this dish first with my eyes as Monkey made it visually appealing.  It’s so pretty, I would call it “company worthy,” and it tastes DELISH!!!

We ate it up and went back for more. We would love for you to give this recipe a try!  We just know you are going to love it.

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

More Delicious Moroccan Dishes

• Moroccan Skillet Beans
• Spicy Moroccan Tacos
• Moroccan Soy Curl Stew
• Moroccan Spiced Chickpeas and Garlic Sauce
• No Oil Moroccan Carrot Quinoa Salad
• Sweet Potato Lentil Moroccan Stew

Products Used:

• Large ceramic/enamel-lined Dutch oven or similar large stove-top to oven pot

Moroccan Mushroom Tagine

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Cook Time: 30 Minutes
• Total Time: 50 Minutes
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stovetop, Oven
• Cuisine: Moroccan

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Description

Nourishing sweet potatoes and hearty mushrooms shine bright in this beautiful Moroccan Mushroom Tagine with delicious warming spices and wholesome veggies. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

Tagine/Skillet Ingredients:

• 1 red bell pepper, diced
• 7 oz. frozen pearl onions, thawed *
• 8 oz. to 10 oz. mushrooms, sliced in half *
• 1 Tablespoon reduced-sodium tamari *
• ¼ cup + 2 Tablespoons vegetable broth *
• ¼ cup water
• ¾ cup frozen peas
• 1 – [ 15 oz. can ] chickpeas, drained and rinsed

Spice/Herb Ingredients:

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 Tablespoon dried minced onions
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1/8 teaspoon coriander
• ½ teaspoon sea salt (+/-) *
• Pinch black pepper (+/-)

Other Ingredients:

• 2 large sweet potato, unpeeled, scrubbed, cut into ¼ inch slices
• 1 ½ teaspoons tahini * (optional)
• ½ teaspoon sweet paprika

Optional Toppings:

• Freshly chopped cilantro

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Instructions

1. Preheat the oven to 400 F.
2. Place the Spice/Herb Ingredients into a small bowl, mix to combine, set aside.
3. In a large ceramic/enamel lined Dutch oven/pot or similarly large stove-top pot to oven-style pot, add the diced red bell peppers and thawed pearl onions.  Sauté over medium heat for 7 to 9 minutes to soften them.  The pearl onions should start to turn golden.  Add a splash of water if they start to stick and/or to prevent burning.
4. In the meantime, fill a small stockpot with water, bring the water to boiling, sprinkle in some sea salt; once boiling add the sliced sweet potatoes and low boil for 10 to 15 minutes or until the sweet potatoes tender, then carefully drain by using a slotted spoon and gently lifting them out of the boiling water and set aside.
5. Once the pearl onions are golden, and the red bell peppers are softened, then turn down the heat a little, and add the mushrooms and tamari, sauté stirring occasionally for 3 to 4 minutes.
6. Add all the remaining Tagine/Skillet Ingredients, including the Spice/Herb Mix increase the heat and bring to a boil, then immediately lower to a simmer. Simmer on low for 5 minutes.
7. After 5 minutes, remove the skillet from the stove and lay the cooked sweet potatoes over top of the dish in a circular pattern. In a small bowl, add 1 ½ teaspoons tahini with ½ teaspoon sweet paprika, mix well, then place a tiny amount on top of each sweet potato slice and spread it using the back of a teaspoon or use your finger and “finger paint” each sweet potato (be careful, it’s hot).  Sprinkle the sweet potatoes with a tiny bit of sea salt and black pepper.  Place in a 400 F oven for 10 minutes. Remove from the oven. Serve individual portions with a sprinkle of freshly chopped cilantro.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Frozen Pearl Onions:  We used Birds Eye Frozen White Pearl Onions, they add a delicious extra boost of flavor.  We recommend keeping them in the recipe to experience the full-bodied flavor of this dish. If you can’t locate them, you can substitute them for a large yellow onion cut in wedges understanding that you will have to sauté the onion wedges longer on the stove top to get them softened.

*Mushrooms:  You can use pretty much any type of mushroom you like in this recipe.  We used a mix of white button and baby bella mushrooms.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Tahini: If the tahini has been refrigerated or is not free flowing, microwave it for a few seconds to soften.  You can forego the tahini if you wish by simply sprinkling the potatoes with a tiny bit of sweet paprika, sea salt, and black pepper.  The tahini does add a layer of richness to the dish that we loved.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 4 servings.

*Storage:  Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.