Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.
Ingredients:
1 carrot, grated
1/4 pumpkin, grated
1 zucchini (courgette), grated
1/4 broccoli florets
1/2 eggplant (aubergine), thinly sliced
6 tomatoes, diced
1 garlic clove, crushed
1 onion, diced
250g tofu, thinly sliced
600g pack of (pumpkin) gnocchi
Method:
Arrange eggplant in a colander and sprinkle with sea salt, cover with a paper towel and weight,
leave for 30 minutes, rinse
Boil saucepan of water and add pack of gnocchi, boil until the gnocchi floats on top, drain and rinse
Saute garlic and onion in wok, add vegetables, cook until tender
Add tomato and tofu into the wok, cover and simmer for 10 minutes
Add gnocchi into the mixture, mix well
Serves: 4 people
Serve with green salad, seasoned with cracked black pepper
1 Comment
Chia (324 comments)
July 3, 2012 at 11:52 amI like the soft chewy gooey texture of the gnocchi but haven’t seen vegan ones at my local markets — typically contains dairy.
Also like the softness of tofu. This looks yummy. Thanks for sharing!