Seitan Tagine

Seitan Tagine

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The word tagine refers to a North African casserole dish recognized by its shallow circular base and conical top. It can be the color of brown earthenware or can be decorated with beautiful designs and colors. Typically, the stews cooked within are made with very little liquid. The ingredients, usually a mixture of meat, vegetables and fruit with aromatic spices are slowly cooked together. As steam forms, the moisture is trapped in the cone and returns to the ingredients. Serving in a traditional tagine makes a fantastic presentation. However, not everyone has the space to store these high topped casseroles.

In this recipe, I’ve used the basic ingredients of a tagine but have prepared them in a regular skillet. 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.