The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Rich Tempeh Tagine with Herby Quinoa
Tagine, tempeh-style. Cook curry-flavoured tempeh cubes with carrot, onion ras el hanout and tagine paste, then stir through plump dried apricots. Serve with herby quinoa and garnish with whole mint leaves.
Ready in 20
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 4 dried apricots (Sulphites)
- 1 tbsp ras el hanout-style seasoning (Ginger, Black Pepper, Salt, Turmeric, Lavender Flowers, Cardamom, Mace, Pimento, Fennel, Chilli, Cinnamon)
- 200g tempeh pieces (curry flavoured) (Soya) (Soybeans*, Water, Sunflower oil*, Marinade (coriander*, curcuma*, fennel*, ginger*, paprika*, pepper*, fenugreek*, cardamom*, tomato*, onions*, garlic*, parsley*, paprika*), Culture (Inoculum). *Organic)
- 1 carrot
- 1 onion
- 250g golden vegetable quinoa (Cooked Organic White Quinoa (Water, Quinoa) 77%, Organic Vegetables 20 % (Sweetcorn, Red Pepper, Peas, Carrot), Organic Sunflower Oil, Organic Basil, Natural Flavourings (Lime, Basil), Sea Salt, Organic Native Corn Starch.)
- 1 tbsp tomato puree
- 1 tsp garlic puree (Rehydrated Garlic, Citric Acid)
- 2 tbsp tagine paste (Water, Sunflower Oil, Onions, Tomato Puree, Coriander Leaf, Parsley, Paprika, Salt, Smoked Paprika, Garlic Puree, Cornflour, Lemon Juice Concentrate, Lemon Zest, Ground Cumin, Ground Coriander)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g baby spinach
- 2 tbsp maple syrup
- 1 handful of fresh mint
Nutritional Information
Calories: 678
Protein: 35g
Carbs: 63g
Fat: 30g
Rich Tempeh Tagine with Herby Quinoa
Tagine, tempeh-style. Cook curry-flavoured tempeh cubes with carrot, onion ras el hanout and tagine paste, then stir through plump dried apricots. Serve with herby quinoa and garnish with whole mint leaves.
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Cooking Instructions
- Boil a half-full kettle. Dissolve the stock cube in a jug with 300ml boiling water. Heat a medium frying pan with 2 tsp oil on a medium heat. Add the tempeh cook for 3 mins, turning regularly, until golden.
- Meanwhile, finely slice the onion. Quarter the apricots. Peel the carrot and dice into 1cm cubes. Add the onion and carrot to the tempeh and cook for 5 mins, until softened, then add the garlic. Cook for 1 min, then stir through half the ras el hanout, tomato puree, tagine paste and maple syrup. Pour in the stock, add the apricots and simmer for 6-8 mins.
- Heat a separate large frying pan with 1 tsp oil on a medium-high heat. Add the quinola and break up with a wooden spoon. Add the remaining ras el hanout and a splash of water and cook for 2-3 mins, until piping hot.
- Meanwhile, remove half the mint leaves from their stalks and finely chop. Gather the spinach into a tight bunch and finely chop. Add the spinach and chopped mint to the the quinola and remove from the heat; season with sea salt and black pepper.
- Serve the tagine with the spinach and mint quinola. Garnish with the remaining whole mint leaves.
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