Mexican vegan boil

Ingredients (serves 2-3)

• 1 package of Chickpea Griller
• 1 parsnip
• 2 carrots
• 1 ear of corn
• 1 onion
• 1 tablespoon paprika
• 3 teaspoons Mexican spice mix
• 6-7 tablespoons olive oil (or coconut oil)

Preparation:

1. Peel the vegetables and cut them into pieces of any size. Cut the corn into rings.
2. In a bowl, mix the olive oil (or coconut oil) with the Mexican spice mix.
3. Place the chopped vegetables and Chickpea Griller in a roasting bag, then pour the spiced oil over them.
4. Seal the bag and gently toss and shake it to ensure the oil coats all the ingredients evenly.
5. Place in a preheated 200°C oven and bake for about 40-60 minutes (depending on the thickness of the vegetables).
6. When done, carefully open the bag—watch out for hot steam!
7. Serve on its own or with lime juice, Tabasco sauce, vegan mayonnaise, BBQ sauce, or perhaps with boiled potatoes or rice on the side.

Enjoy!