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Plant-Based Protein Cauldron

Vegetarian Vegan Gluten-Free

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This is a truly home-cooked recipe my mother and I invented together. It's part of our joint journey toward a healthier diet, which involves eating less sugar and processed foods, and more cooked vegetables, warm meals, and plant-based protein. You are welcome to edit the recipe as you wish- join our kitchen experiment!

Prep Time 1 hour

Serves: 6

Difficulty Level: Low

Plant-Based Protein Cauldron

Ingredients for veggie pot:

Onions - 3 (cubed)

Eggplant - 3 medium (peeled and cubed)

Cilantro - 1 handful

Dried Italian herbs - to taste

Salt and Pepper - to taste

Canned tomato sauce - 1 can

Black beans - 1 1/2 cup dried (cooked)

Tofu - 1 pack (optional )

Zucchini - 1 (cubed)

Date honey - 1 tbsp.

Garlic - 2-3 cloves (chopped)

Method of preparing the veggie pot:

Peel and cut the onion into cubes. Cook it slowly over medium-low flame until it softens. Add the cubed eggplant. Cook until soft.
Add the tomatoes, tofu, herbs, and seasoning. Cook on a low flame for 15 minutes and add the garlic and zucchini. Cook for another 10-15 minutes until everything is soft.
Add the beans and the date honey and serve. Garnish with a handful of chopped cilantro.

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