• Lunch, Main

  • Difficulty: Moderate

  • © The Vegetarian Society

Baked Beetroot with Quorn and Lemon Tagine

This tagine combines a good selection of peppers, beetroot, carrots and tomatoes to give plenty of vitamins A and C. It is delicately flavoured with smoked paprika and the traditional ras el hanout spice mix to give it a distinctive Moroccan taste.

  • Serves 4

  • Preparation 15 mins

  • Cooking 40 mins

Baked Beetroot with Quorn and Lemon Tagine
  • Dairy-Free

  • Egg-Free

  • Nut-Free

  • Vegan


for the beetroot
  • 1 tbsp rapeseed oil
  • 500g beetroot
for the tagine
  • 2 tsp rapeseed oil
  • 1 large red onion, sliced
  • 1 large carrot, sliced
  • 1 red pepper, deseeded and roughly chopped
  • 2 cloves garlic, crushed
  • 2 tsp smoked paprika
  • 1 tbsp ras el hanout
  • 1 x 400g can chopped tomatoes
  • 50g red lentils
  • 300ml vegetable stock using 1 low-sodium vegetable stock cube
  • 280g Quorn vegan pieces
  • Black pepper, to taste
to serve
  • 2 large ripe pears
  • 1 tsp rapeseed oil
  • 2 small lemons, halved
  • cooked wholewheat couscous
  • Small bunch flat-leaf parsley, stalks and leaves chopped


  1. Heat the oven to 200°C/gas mark 6. Peel the beetroot and cut into 3cm chunks and place on a large baking tray. Drizzle the oil over the beetroot and roast for 35-40 minutes until the beetroot is tender, turning halfway through.
  2. For the tagine: Prepare the tagine heat the oil in a saucepan and fry the onion for 5 minutes until it starts to soften. Add the carrot and pepper and cook for a further 3 minutes.
  3. Add the garlic, paprika, ras-el-hanout and cook for a minute. Stir in the chopped tomatoes, lentils and stock, bring to the boil. Cover and simmer gently for 15 minutes.
  4. Stir in the Quorn pieces and simmer gently with a lid on for 12 minutes until the Quorn is piping hot.
  5. Slice the pears into thin slices and brush lightly on both with oil. Heat a griddle pan, then chargrill the pears, in batches, for 1-2 minutes on each side. Add the lemon halves to the pan and cook for 2 minutes until charred.
  6. Remove the tagine from the heat and season to taste with freshly ground black pepper.
  7. To serve: Divide the tagine between 4 warm plates along with the couscous and baked beetroot. Garnish with the griddled pears, charred lemons and a sprinkling of chopped parsley.
Nutrition per serving
  • Calories

    521 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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