Ingredients for the Vegan Heura Tajine:
– 1 large onion
– 8 gloves garlic
– 2 large or 3 medium carrots
– 1 medium potatoe
– 1 small courgette
– 2.5 cups or 600gr pumpkin
– 200gr or 7/8 cup heura
– 1/2 cup of sultana raisins (optional)
– 2 tbps cilantro (optional)
– 1 teaspoon black pepper
– 1 teaspoon ground cumin
– 1 tablespoon turmeric
– 1 tablespoon Moroccan Spice Blend
– Extra virgin olive oil (EVOO)
– 2 cups vegetable broth

1. Pour around 4 tablespoons of EVOO and spices in the tajine
2. 1 large onion, halved and cut into 1/4-in-thick slices
3. Put 8 gloves of garlic on top of the onion
4. Cut the pumpkin in small pices and make a layer
5. Peel the carrots and cut crosswise and make a layer
6. Cut the potatoe(s) into long pieces and make a layer
7. Put the heura on top of the last layer
8. Pour vegetable stock, the sultana raisins & cilantro
9. Cook it in a low heat in a fire stove or BBQ grill for 1h30/2h

– 1 cup couscous
– 1 cup swiss chard
– 2 cups vegetable broth
– Salt and ground black pepper

1. Pour the couscous in a bowl
2. Cut the swiss chard and mix in with the couscous
3. Pour the hot vegetable stock
4. Add salt and black pepper and mix all up


I was raised in a typical Portuguese family, and we take pride in our culture and our food.

I learned how to be a vegan thanks to youtube and I want to give you back amazing recipes.
Stick with me as I make vegan versions of Mediterranean food (Portuguese, Spanish, Italian, Greek, etc…)

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Thank you

Pedro Miranda