Vegan Halloween Tagine with Pumpkins & Mushrooms
Simply satisfying without the need for meat, this vegan pumpkin and mushroom Halloween tagine is slow-cooked to intensify the flavours.
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Total Time: 1 hour 25 minutes
Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 4
Rating:
Total Time: 1 hour 25 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.5 0.5 Tbsp vegetable oil
- 0.5 0.5 onions (roughly chopped)
- 0.75 0.75 cloves garlic (crushed)
- 0.25 0.25 Tbsp ground cinnamon
- 0.25 0.25 tsp ground cumin
- 0.25 0.25 tsp ground turmeric
- 0.25 0.25 Tbsp sweet paprika
- 0.0625 0.0625 tsp chilli powder
- 125 125 g mushrooms sliced
- 30 30 g dried apricots (halved)
- 0.25 0.25 red pepper (sliced)
- 0.25 0.25 kg pumpkin (diced)
- 200 200 g tinned chopped tomatoes
- 125 125 ml water
- 0.25 0.25 Knorr Vegetable Stock Cube
- To decorate:
- A handful coriander, chopped
- 0.25 0.25 pack Pre-made puff pastry
- Edible food pen
Method
- Heat oven to 160 C, 150 C fan or Gas Mark 3.
- 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.
- 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.
- Cover the dish with a lid and place in the oven for 1 hour or until the vegetables are tender.
- Scatter the chopped coriander as a garnish when you serve.
To serve:
- 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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