Published On: Thu, Oct 24th, 2019

Haunted graveyard vegan tagine with pimpled pumpkins and monster mushrooms

Simply satisfying without the need for meat, this pumpkin and mushroom tagine is slow-cooked to intensify the flavours.

vegan tagine recipe

New research from Knorr has revealed that a staggering one fifth (19.2%) of Brits will visit a pumpkin patch this Halloween with nearly a third (28.8%) of the nation stating they plan to take home more than two pumpkins. A further two fifths (41.3%) will scrap excess pumpkin innards, which are perfectly edible. Here’s a tasty recipe that helps you make the most of this seasonal veg and reduce waste this Halloween.

Haunted graveyard vegan tagine with pimpled pumpkins and monster mushrooms

Simply satisfying without the need for meat, this pumpkin and mushroom tagine is slow-cooked to intensify the flavours.

Course Dinner
Cuisine halloween, vegan
Keyword healthy vegan, vegan dinner, vegan halloween
Prep Time 25 minutes
Cook Time 1 hour
Servings 6 people
Author Knorr

Ingredients

  • 2 tbsp vegetable oil
  • 2 onions roughly chopped
  • 3 cloves garlic crushed
  • 1 tablespoon ground cinnamon
  • 1 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon chilli powder
  • 500 grams mushrooms sliced
  • 120 grams dried apricots halved
  • 1 red pepper sliced
  • 1 kg pumpkin diced
  • 800 grams tinned chopped tomatoes
  • 550 ml water
  • 1 Knorr Vegetable Stock Cube
  • A handful coriander chopped
  • Pre made puff pastry
  • Edible food pen

Instructions

  1. Heat oven to 160 C, 150 C fan or Gas Mark 3.
  2. Heat the oil and fry the onions for 2 minutes until they begin to soften. Add the garlic, cinnamon, cumin, turmeric, paprika and chilli and fry the spices for a few minutes.
  3. Place the red pepper and mushrooms in the pan and add the apricots and the pumpkin. Pour the chopped tomatoes, water and the stock cube into the pan and increase the heat, bringing the contents to the boil.

  4. Cover the dish with a lid and place in the oven for 1 hour or until the vegetables are tender.
  5. Scatter the chopped coriander as a garnish when you serve.

Recipe Notes

Following the instructions on the packet, make puff pastry to create ‘graveyard’. Using an edible pen, let your imagination run wild on the headstones.

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