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Cake doesn’t HAVE to be sweet, and here’s the proof! Here’s how you can make this crazy Tagine Cake at home...
This is quite the veggie show stopper that is the perfect vegan dinner party food with friends as well as a great choice for a delicious plant based lunch too! Vegan Tagine recipe from heaven!
- 1 Flat bread
- 2 pots hummus
- Harissa paste
- 1 jar sun dried tomatoes
- 1 zucchini (cut in to slices & griddled)
- 1 small jar olive tapenade
- 1 small jar baba ganoush
- 2 cups cous cous (cooked)
- 1 eggplant (cut into slices & griddled)
- 1 jar roast red peppers
- 1 jar artichokes
- 1/3 butternut squash (cut into slices)
- Handful of green beans (cooked)
- 1/4 cup dried apricots (cut into 1/4’s)
- Small handful flaked almonds
- 1 tin chickpeas
- 1/2 red onion
- 1 clove garlic
- 1 small bunch parsley
- 1 small bunch cilantro
- 1 tsp cumin
- 1 tbsp harissa paste
- pinch salt
- 1/4 cup plain flour
Griddle all the vegetables that griddling & roast the butternut squash slices.
Cut the flatbread to the shape of the cake tin.
Cover the bread with a thin layer of hummus.
Add some Harissa Paste, sun dried tomatoes, olive tapenade & zucchini in a decorative fashion.
Add a layer of cooked cous cous.
Add a layer of eggplant, zucchini, olive tapenade, roast peppers, artichoke & push it down with the back of a spoon.
Add the butternut squash & some baba ganoush.
Add a layer of cous cous & top with green beans, eggplant, apricot & almonds.
Put all the falafel ingredients in a blender & whizz them up into a paste.
Cover the top of the cake with the paste.
Bake at 200℃ (392℉) for 20 minutes.
Take the cake out of the oven & decorate - get as creative as you can & send us a picture - if we really like it we’ll sort out a prize!