Seitan Tagine

Seitan Tagine

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In this recipe, I’ve used the ingredients of a beef tagine; but have replaced the beef with seitan and prepared it in a regular skillet rather than an official beautiful tagine. The exotic aroma of the spice mix alone is enticing. The seitan absorbs these flavors and is then mixed with diced vegetables, tangy green olives and sweet apricots to produce a delicious and satisfying vegetarian entrée. Serve with couscous or rice. Your carnivores will like it as well!

Prep time: 30 minutes

Seitan Tagine

By Gloria Kobrin Published: December 18, 2013

  • Yield:

  • 2 Servings


  • 8 Ounces Seitan Cubed and Drained
  • 1/4 Teaspoon Ground Coriander
  • 1/4 Teaspoon Ground Cumin
  • Pinch of Cinnamon
  • Pinch of Saffron
  • 1/8 Teaspoon Hot Paprika
  • Pinch of Cayenne Pepper
  • 2 Tablespoons Olive Oil
  • 1 Large Shallot Peeled
  • 1 large Garlic Clove peeled
  • 1/2 Inch Fresh Ginger root Peeled
  • 1 Large Carrot Peeled and cut into chunks
  • 1 Large Celery Stalk Washed and cut into chunks
  • 1 Tablespoon Tomato Paste
  • 1 Strip Orange Rind Cut Into Thin Strips
  • 1 Teaspoon Honey
  • 1/2 Cup Dried Apricots Sliced
  • 1/3 Cup Pitted Green Olives


  • Medium Mixing Bowl
  • electric food processor steel knife inserted
  • Medium Skillet


  1. Mix spices in medium mixing bowl. Add seitan cubes and mix well. Set aside.
  2. Put shallot, garlic, ginger, carrot and celery in the bowl of processor. Pulse until all ingredients are minced.
  3. Heat olive oil in skillet over medium flame. Add minced vegetables. Sauté until carrots have softened. Add tomato paste, orange rind, and honey. Stir well. Add spiced seitan cubes to skillet and stir until they are completely covered with the sautéed mixture. Stir in apricots and olives. If you feel you need more liquid, add a little orange juice. Serve hot with Israeli couscous.