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.
Ingredients
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
Instructions
- Preheat the oven to 400 F.
- Place the Spice/Herb Ingredients into a small bowl, mix to combine, set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
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.