Perfect vegan lunch

By Anze Petelinsek
June 9, 2014
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Author Notes: When I started a vegan lifestyle, I often struggled with meal ideas. I often ended up eating salads and lost quite some weight. This recipe has it all, the protein, the greens, the carbs and the fats. Anze Petelinsek

Serves: 2

Marinated tofu

  • 1/4 teaspoon chilli, tumeric, ginger, cinnamon, garlic, onion powder, cayenne and smoked paprika
  • 1 teaspoon curry powder
  • 1 tablespoon soy sauce
  • 1/2 packet firm tofu
  1. Mix all the spices, add the soy sauce and make a paste. Then add thin slices of tofu and marinate for at least an hour.

The veggies

  • 1 medium sweet potato
  • 1/2 teaspoon chilli powder
  • salt, pepper
  • 1 tablespoon olive oil
  • 6 asparagus
  • 1 zuccini
  • 1 onion
  • 2 tomatoes
  • salt, pepper, olive oil
  • sessame, flax and chia seeds for sprinkling
  1. Peel the sweet potato, cut it into slices and put them on a baking tray. Sprinkle with chilli powder, add some salt, pepper and olive oil and bake at 200ºC for 30 minutes.
  2. Heat some olive oil in a pan, add a finely chopped onion, then all the other veggies (except asparagus) and cook into a sauce. Add salt and pepper by taste.
  3. Put the asparagus onto a hot griddle pan without any oil, sprinkle with some salt and pepper (optionally some chilli and spices), add a splash of olive oil and fry it for 3 minutes on each side.

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