Easy vegan one-pot meals! First a take on a vegan shakshuka and then a one-pot Mexican rice!

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Recipes in video:

Aubergine Chickpeas
2 tbsp harissa paste
1 tsp sweet paprika
salt and black pepper to taste
800g chopped tomatoes
400g chickpeas
1 aubergine
2 cloves of garlic
1 red onion
fresh parsley
extra virgin olive oil

1 cup cashew nuts
1/2 cup water
1 tsp garlic granules
fresh lemon juice
salt and black pepper

500g basmati rice
500ml passata
550ml vegetable stock
1 tsp chilli
1 tsp cumin
2 tsp sweet paprika
Salt and black pepper
1 red onion
1/2 red pepper
1/2 green pepper
400g kidney beans
500g black beans
Fresh lime
Fresh coriander





  1. Tomatoes are acidic, acidic environments do not allow for cooking. It would be a better idea to cook the rice separate which would give a better overall cook and texture to the rice. Cooking the rice separate would also allow you to keep the textures for the vegetables, as by the time to food is cooked, the vegies will be mushy. Then at the end, I would give it a boil to unify the flavors and textures. Without the boil, all the ingredients will remain independent. Try it, you might enjoy this more.

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  4. I made this meal today (4/7/2020) because of the colorful favors and I wanted to try something new. Well, OMG!!!!!! It was so good. I cut up an avocado to place on bottom of my bowl and cashew nuts cheese on top. My 17 year old isn’t vegan but he cleaned his entire plate. The flavors were bold and hearty. What a great combination. Thank you for sharing this dish. I wasn’t even hungry and didn’t need to eat anything but oh my. The sauce was what really set this off. Thank you again.


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