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Add this recipe from the Epic Vegan: Fast & Straightforward cookbook to a bowl with baked tofu, quinoa, chickpeas, and leafy greens for an entire, protein-packed meal.
What you want:
5 cups petite potatoes, halved
3 tablespoons olive oil, divided
1 head of broccoli, minimize into bite-size items
4 cloves garlic, minced
1 tablespoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
¼ cup dietary yeast
2 tablespoons chopped contemporary parsley
What you do:
- Preheat oven to 425 levels. Line a sheet pan with parchment paper.
- Add potatoes to sheet pan and drizzle with 1 tablespoon olive oil. Place in oven and bake 20 minutes.
- Take away from oven. Add broccoli, and drizzle with remaining olive oil. Add garlic, Italian seasoning, salt, and pepper, and toss till properly mixed. Return sheet pan to oven and bake 10 minutes, till ideas of florets have began to brown and potatoes are fork tender.
- Take away from oven, sprinkle with dietary yeast and parsley, and toss to mix. Serve instantly.
For extra vegan recipes like this, learn:
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