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Save on the washing up and cook delicious, nutritious meals in just the one pot

Vegetable tagine

By Rebecca Seal and John Vincent Serves4| Prep20 mins| Cook1 hr 5 mins| Calories401(per serving)

4 tbsp olive oil

250g (9oz) cauliflower, broken into small florets

1 small aubergine, cut into 2cm (¾in) chunks

1 large onion, cut into wedges

1 small butternut squash, peeled and cut into 2cm (¾in) chunks

1 red pepper, deseeded, cut into 2cm (¾in) chunks

1 head of fennel, trimmed, cut into 2cm (¾in) chunks

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

3cm (1¼in) piece of fresh ginger, peeled and grated

400g (14oz) tin of chopped tomatoes

400g (14oz) tin of chickpeas, drained and rinsed

400ml (14floz) vegetable stock

3 garlic cloves, crushed

1 tbsp harissa paste a generous pinch of saffron threads

3 tbsp raisins (optional)

2 tbsp flaked almonds or pine nuts salt and freshly ground black pepper warm crusty white bread, to serve

1 Preheat the oven to 200°C/Gas Mark 6. Pour the oil into a large metal baking dish with high sides (if you don’t have a big one, you may need to use two). Add the cauliflower, aubergine, onion, squash, red pepper and fennel and toss to cover with the oil. Spread out so the vegetable pieces lie more or less in a single layer. Place in the preheated oven and roast for 15 minutes.

2 Mix together the coriander, cumin, turmeric and a big pinch of salt, then sprinkle over the hot vegetables. Toss again to coat and return them to the oven for a further 15 minutes.

3 Remove the tray from the oven and add the ginger, tomatoes, chickpeas, stock, garlic, harissa paste, saffron, raisins (if using) and lots of black pepper. Return to the oven and cook for 30 minutes, checking the liquid levels every now and then, and adding a little hot water if necessary. (This tagine should be neither dry nor thick.)

4 Finally, scatter the almonds or pine nuts over the top and return to the oven for 5 minutes, or until toasted and golden, checking every couple of minutes, as the nuts can quickly burn.

5 Serve with warm, crusty white bread.

TIP When pouring in the stock, try adding a few chopped black olives, some diced preserved lemon peel, apricots instead of raisins, or swapping the squash for sweet potato.

Black bean stew

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About Vegan Food & Living Magazine

In the mood for a warming one pot? We've got plenty of delicious vegan options waiting for you in the February issue of Vegan Food & Living. Also this issue, we reveal how to take your new lifestyle into February and beyond for anyone who has been doing Veganuary, plus we show you how Bento boxes can transform your lunches. If that's not enough, you can discover how to reduce your food waste, uncover the truth behind the B vitamins and whip up a Friday night fakeaway. Plus check out the hot new vegan fabrics set to hit the high street and explore the common misconceptions of being vegan.