Meatless ideas from our Hunts Post food columnists

17:00 18 January 2022

Here we are in January and we have overindulged and ate our weight in mince pies and pigs in blankets.

That’s all”, we decide. It’s our year. For the millionth time, we’re making a New Year’s resolution to put our health first…but we mean it this time!

January is a popular time to start a new life. Some choose to participate in Dry January and many choose to take Veganuary. And most of us sign up to vent our food guilt at the gym.

If you follow us on Instagram (@aandseattoomuch), you’ll know that we recently became flexitarians. That means we eat meat, but we’re making a conscious effort to eat less of it and have truly found a new love for meatless dinners that are delicious and healthy.

Shavonne and Andy Harris from St Neots.
– Credit: HARRIS

Here is our favorite Moroccan vegetable tagine that is a knockout! Having purchased an authentic tagine on a trip to Morocco many years ago, it quickly became one of our most beloved cooking methods.

However, you can also use the slow cooker. This dish is packed with flavor and the perfect way to mix up all the veggies you have in the fridge. We usually opt for cauliflower, eggplant, chickpeas, green beans and spinach.


Pour about three tablespoons of olive oil into a large saucepan. Fry the chopped shallot until nice and soft, then add three minced garlic cloves and sauté over medium heat for about two minutes.

Add one tablespoon of paprika and one of ground ginger, two tablespoons of turmeric and two teaspoons of cinnamon, cayenne pepper and chili powder. Fry them for about a minute, slowly add about three tablespoons of hot water until the ingredients have formed a little paste.

Now add your vegetables, what’s in the fridge and coat them in the batter. The vegetables don’t need cooking, so no need to overcook it, just coat them, then remove the vegetables and transfer them to the tagine or slow cooker.

Shavonne and Andy's Moroccan vegetable tagine.

Shavonne and Andy’s Moroccan vegetable tagine.
– Credit: HARRIS

In the same saucepan (without washing them), pour a can of crushed tomatoes and bring to a boil. Add 200 ml of vegetable stock and a drizzle of honey and cook for about three minutes.

Pour the tomato mixture over the vegetables and mix. Cook in the tagine or slow cooker over medium heat for three to four hours, stirring and tasting every hour or so to make sure it’s perfect!

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