This is my first year taking part in Vegan Mo Fo, and wow… I feel kinda over my head. I’ve been trying to prepare for about a week, kind of getting a back log of recipes to upload so I don’t fall behind. I’m feeling a little more confident now, very nervous but also extremely excited to read everyone else’s posts this next month!
To have such a concentrated month of vegan everything pouring in from all over the world is just amazing, and shows how big this movement/way of life/thinking has spread and will continue to spread across the world. With every blog post we write one new person might be reached, (hopefully more) who will take a second look at the way they live and eat and re-think their decisions… hopefully deciding in future to make more compassionate choices. After all… most of us wouldn’t be who we are today without certain conversations had, or videos watched at important times in our lives.
So I plan to spend this next month celebrating the vegan food that I love to eat and love to make and hopefully some of you will get as much enjoyment from vegan food as I do everyday!
My first recipe comes from a meal I made about a week ago where I catered a dinner party for some family and family friends… to some people who were new to veganism, and very new to seitan!
- 750g simmered seitan, chopped into bite size pieces
- 6 tbsp/ 50g ras el hanout (spice mix available in most large supermarkets)
- 6 Tbsp olive oil
- 2 large onions, sliced
- 3 cloves garlic
- 3 cans chopped tomatoes
- 1 red pepper, chopped
- ½ cup dried dates, halved
- ¼ cup dates, halved
- 1 tsp saffron stems, soaked in a bit of water
- 2 cups vegetable stock
- 1 Tbsp agave nectar
- small handful of fresh coriander
- small handful of fresh parsley
- ¼ cup flaked almonds
- Start by rubbing together 3 Tbsp of the olive oil, seitan and ras el hanout and place in the fridge to marinade while you prepare everything else, or for 30 minutes or so.
- Heat olive oil in a large high sided non stick pan (or if you have a tagine even better!), add onions and cook until softened. Then add the seitan and turn up the heat to brown and crisp up the seitan chunks. Once brown add the garlic, stir and cook for 1 minute then add all ingredients from chopped tomatoes through to the agave.
- Bring tagine to the boil, reduce heat to simmer, half cover with a lid and leave to simmer for about 1-3 hours to combine all the flavours and reduce the liquid (depending on how much time you have, the longer the better really).
- Once liquid has reduced down and your kitchen smells amazing, throw in the coriander, parsley and almonds, stir through and serve.
I like to serve this Tagine alongside lemon and coriander couscous and a mint and cucumber yogurt.
So happy to announce the winners of our VegFest London Tickets giveaway are….