Vegan weeknight recipe


IMG_6604Do you ever have those nights where you have a bunch of random ingredients but you aren’t sure what to make so you decide to throw them all together and hope for the best? I have lots of them. Sometimes things work out great and other times, not so much. The other night I was trying to figure out something fast, healthy, and flavourful. I basically grabbed all my veggies and came up with something I found rather delicious.

What’s in the bowl?

Roasted sweet potato and butternut squash – these veggies cook fairly quickly in a hot oven and you really can’t go wrong with these two flavours. I simply peeled and cut up one squash and about three small sweet potatoes, put them on a pan and brushed with some coconut oil. Roasted in the oven at 375 for about 20 min. While they were roasting I prepared my other ingredients.

Lentils – I just used a bag of red lentils and cooked as per the directions on the bag.

Tofu – I pan fried the extra firm tofu in coconut oil. What I find key to getting flavourful tofu is to dry off the tofu before frying it.

Frozen Spinach and Peas – In the same frying pan as the tofu I added frozen spinach and peas.

Cauliflower Rice and Hemp Hearts – I added some leftover cauliflower rice I had and hemp hearts to the tofu and veggie sauté I had going, just to use up some of what was in my fridge.

Add whatever seasonings you like. I usually just do a bit of mineral salt, and pepper.

To layer the bowl, I stared by spreading the lentils in the bowl and then adding the slices of roast sweet potato and butternut squash. Next to the roast veggies I added the tofu sauté. Over top, I poured some tamari sauce. It sounds like quite the random mix of flavours but it was actually super delicious and it just goes to show that sometimes making something random out of what you have in your fridge can turn into something really delicious that you would make again! It was sure a hit at our house!

What’s your favourite random, weeknight meal? 

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