I love cooking new vegetarian dishes. Not only is it great for your body but great for your wallet! This Moroccan inspired dish can be made with chicken but I decided to make a vegetarian version this time around. If you’d rather add the chicken, just add 2 skinless and boneless breasts cut into chunks into the recipe. In addition to tasting great, I love how colorful this stew is. Great fall colors with the squash, tomatoes and carrots!
Ingredients
Instructions
- Saute onion and garlic in olive oil until soft.
- Mix the other ingredients in the crock-pot.
- Add onion and garlic and stir.
- Cook on low for about 6 hours.
- Carrots should be tender.
- Serve over couscous or rice if desired.
Notes
* I cheated and bought the already peeled squash from the store. They didn’t have the type that was chopped up too or I would have bought this. I would not however make this with frozen squash.
http://crockpotladies.com/recipe-categories/entrees/crockpot-moroccan-tagine-vegetarian-version/
This dish would be great using Quorn ‘chicken’ pieces. Very healthy, low fat,high protein and reasonable cost. Saute as you would chicken,
then add to crock pot – alternatively, saute then add to pot last 20 mins of cooking time. Quorn rarely spoils or dries out.
This dish would be great using a healty vegetarian subsitute such as quorn ‘chicken pieces. Low fat, high protein, reasonable cost. Simply saute as you would chicken, then add to crock pot. Alternatively, saute, then add to pot last 20 mins of cooking time. Quorn rarely spoils or dries out.