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Plant-Based Protein Cauldron

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
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:
  1. Peel and cut the onion into cubes. Cook it slowly over medium-low flame until it softens. Add the cubed eggplant. Cook until soft.
  2. 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.
  3. Add the beans and the date honey and serve. Garnish with a handful of chopped cilantro.
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