This is an incredibly easy plant-based meal that looks great and tastes even better!
~ Vegan & Gluten-Free ~
Ingredients:
2-3 tbsp avocado oil
dash of sea salt
dash of fresh ground pepper
1/2 red pepper, washed, de-seeded and sliced into 2 pieces
1/2 yellow pepper, washed de-seeded and sliced into 2 pieces
1/4 medium yam, peeled and sliced into 1cm thick rounds
2 large portobello mushrooms, stems removed, gently washed
1/2 small zucchini, washed and sliced length wise into 1 cm thick pieces
150g tofu, block sliced into 1.5 cm squares (2 pieces)
1 tsp chilli powder
1 tsp garlic powder
1 tsp paprika
dash sea salt & freshly ground pepper
1-2 cups arugula, washed
1/4 cup walnuts, lightly toasted (if desired)
sea salt & fresh pepper to taste
olive oil for drizzling on top to serve
Turn oven on to 380F.
In a large bowl add all veggies except for portobellos and sprinkle avocado oil and a dash of salt and pepper. Mix together until all veggies seem lightly coated in oil. Using a large baking dish add yams and spread out evenly on dish. Bake for about 10-15 minutes.
While the yams are cooking, in a small bowl add chilli powder, garlic powder, paprika and salt & pepper. Mix well to combine. Spread spice mix onto a small place. Press tofu slices onto spice mix, flipping so each side gets some spices. Set aside.
After baking yams for about 15 minutes, remove baking dish from oven flip over the yams and add the rest of the veggies, arranging them evenly avoiding major overlapping (you may need to use a second baking dish). Place portobellos upside down on baking tray and drizzle lightly with avocado oil and a dash of salt and pepper. Return to oven for about 15-20 minutes or until portobellos are cooked el dante .
Place walnuts in a small baking tray and place in oven for the last 5 minutes of baking with the veggies.
Meanwhile, over medium/high heat use a medium frying pan lightly greased with avocado oil. Test oil by placing a corner of a tofu slice onto frying pan, if it sizzles the pan is ready. Place tofu onto pan and fry for about 3-4 minutes on each side or until lightly golden in colour. Remove from pan when done.
Remove veggies from oven when ready. On a plate, make a bed of arugula. Then, create a veggie stack using a fork (so you don't burn your fingers) and place a portobello as the base on the arugula, then add the tofu, then a yam or two, then a pepper, then zucchini, then top with another pepper of different colour. You may need to use a tooth pick to keep it all in place for serving. Garnish with walnuts and drizzle with olive oil and salt & pepper to taste. Enjoy!!
Serves 2
Prep & bake/cook times:
Prep time ~ 30 minutes
Baking/cooking time ~ 30 minutes
Total time ~ 45 minutes total (as some baking is done during some prepping)
Love the power of food:
Portobellos
Portobellos are actually just an oversize version of the crimini mushroom and both are equally delicious. Comparing to white button mushrooms, portobellos both equally are and excellent source of thiamine (B1), riboflavin (B2), niacin (B3) and pantothenic acid (B5). What separated portobellos from white button mushrooms is that portobellos are also a very good source of vitamin B6 and B12
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