Tempeh and Onion Tagine

Having a tough time with the changes in temperature and weather? This tempeh and onion tagine that is sprinkled with pomegranate arils will give you a hand. The steam helps evenly cook the vegetables and the pot keeps all of the delicious flavors and tastes inside.

TEMPEH AND ONION TAGINE [VEGAN, GRAIN-FREE]

INGREDIENTS

• 5.3 ounces tempeh
• 3 pomegranates
• 2 big onions
• 2 fresh red chilis
• 1/2 cabbage
• 1/2 lemon zest
• 1 beautiful bouquet of fresh mixed herbs
• 3 tablespoons of olive oil
• 1 spoon of saba (Italian grape syrup)
• Water
• Tamari

PREPARATION

1. Cut the tempeh to regular cubes. Prepare a marinade with the juice obtained from 2 pomegranates and tamari according to your taste. Immerse the tempeh cubes and let them rest in the refrigerator for a few hours, turning from time to time.
2. Cut the cabbage into large squares and cut the onions into fourths.
3. Put oil on the bottom of tagine (possibly in non-glazed natural terracotta). Place the vegetables next to each other by alternating them to fill all the empty spaces. Add aromatic herbs, chopped chilis, and add a nice pinch of salt. Combine all tempeh marinating liquid.
4. Cover the tagine with its dome lid and place it on the fire with a splinter retina. Keep the flame to a minimum, do not turn the vegetables and open the lid as little as possible to prevent vapor from escaping.
5. At mid-cooking join the tempeh and add the saba 2 minutes before it is all done cooking.
6. Remove aromatic herbs and add pomegranate arils. Serve with rice or couscous.

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