I am not a vegan myself, but I really believe in trying different types of food and enjoying a well rounded diet. I also think its hugely important to try new things and shake up your dinner routine! So I decided to make for myself and my housemates a little bowl of vegan goodness! It was a really fun experiment and I’d definitely make it again (even if just for myself!)
1 Aubergine, sliced
1 -2 sweet potatoes (depending on size), peeled and cut into wedges
200g tofu, chopped into cubes
2 large handfuls spinach
180g green beans
2 cloves garlic, finely sliced
Rice or bulgar wheat – approx. 75g per person
Cherrty tomatoes, quartered
3 Avocados, sliced/cubed
2 spring onions, finely sliced
240g Coconut yogurt
2 tbsp Soy Sauce
1 tsp paprika
1 ½ tsp chilli powder
1 tsp mixed herbs
*I did not marinate the tofu, but in hindsight I probably should have so feel free to give that a try also!
Mix together the soy and olive oil. Lay the aubergine on a baking tray and brush one side with the mix. Turn the slices over and brush the other side.
On a separate tray add the sweet potato and drizzle on some olive oil and the paprika and toss together.
Put both tray in the oven on about 170 degrees Celsius for 1 hour. Do keep checking and turn everything over half way through.
Put a pan of water on and when hot add the beans to cook until tender. Drain when cooked and leave to cook.
Start working on your dips:
In one bowl you want to add the avocado and mash with the back of your fork. Stir in some coriander, lime zest and juice and the finely sliced spring onions. Add a tsp of coconut yogurt if you wish. *FYO unfortunately the avocados I bought did not get ripe enough hence with the guac doesn’t look so smooth! Yours should be nice and mashed if they are ripe :).
In another bowl add the tomatoes with the chilli and some fresh coriander and stir
Finally, in a third bowl, mix the coconut yogurt with lemon zest and juice and chopped coriander.
When there is about 20 minutes left of cooking time – it’s all guns blazing!
Heat a pan of water on the hob and cook the rice/bulger to packet instructions.
Heat a pan on a medium heat with some oil, coat each piece of tofu with some flour and proceed to fry this in the pan. Turning each piece one a side has gone brown.
Drain the chickpeas and add these with 2 tbsp olive oil, the chilli and mixed herbs to a frying pan and let these sizzle away. Be sure to toss. When cooked if you have more to do pop these in a pan and put in the oven on the bottom shelf.
In a final pan, heat some oil and gently fry 2 cloves of finely sliced garlic. Then add the cool beans and handfuls of spinach and let this all fry nicely together. Be sure to keep an eye on it so the garlic doesn’t burn and make sure everything is coated in the garlicy oil! The spinach should start to wilt quite easily.
By this point everything should be done so plate it up – either make it look pretty or just pile it on!!
Look how many great colours there are! Let me know if you give this a try or take some ideas!
Love, A x