Vegan Halloween Pumpkin and Mushroom Tagine

Simply satisfying without the need for meat, this vegan pumpkin and mushroom Halloween tagine is slow-cooked to intensify the flavours.

Plus, this spooky tagine with pastry gravestones is a creative way to sneak more veggies into mealtimes without a fuss!

Serves 4

You’ll need:

2 Tbsp vegetable oil
2 onions (roughly chopped)
3 cloves garlic (crushed)
1 Tbsp ground cinnamon
1 tsp ground cumin
1 tsp ground turmeric
1 Tbsp sweet paprika
0.25 tsp chilli powder
500g mushrooms sliced
120g dried apricots (halved)
1 red pepper (sliced)
1kg pumpkin (diced)
800g tinned chopped tomatoes
500ml water
1 Vegetable Stock Cube

To decorate:
A handful coriander, chopped
1 pack Pre-made puff pastry
Edible food pen

Here’s how:

Heat oven to 160 C, 150 C fan or Gas Mark 3.
Heat the oil and fry the onions for 2 minutes until they begin to soften. Add the garlic, cinnamon, cumin, turmeric, paprika and chilli and fry the spices for a few minutes.
Place the red pepper and mushrooms in the pan and add the apricots and the pumpkin. Pour the chopped tomatoes, water and the stock cube into the pan and increase the heat, bringing the contents to the boil.
Cover the dish with a lid and place in the oven for 1 hour or until the vegetables are tender.
Scatter the chopped coriander as a garnish when you serve.

To serve:

Following the instructions on the packet, make puff pastry to create ‘graveyard’. Using an edible pen, let your imagination run wild on the headstones.

Original source: https://www.veganfoodandliving.com