Main Meals Recipes

The Ultimate Vegan Dinner

By on 11th March 2019

I have been busy working with Brita Ireland, to come up with some simple health orientated recipes. We are running a ‘Monday Meal Plan’ for the next 10 weeks with 10 delish recipes to kick start your 2019 in the easiest and healthiest of ways.

This ultimate vegan dinner was inspired by my partner Enya as she leans towards a vegan / vegetarian diet. We also have loads of vegan mates so this is my go to when we have them over or when we want something really tasty and healthy, quick! It’s rich and satisfying, you definitely won’t miss the meat!

AuthorBellaDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr
Roasted Veg
 2 tbsp olive oil
 1 cup water
 500 g baby potatoes, halved
 1 red pepper, slice into large strips
 1 courgette, sliced into large strips
 2 pinches salt
 2 pinches pepper
Pan Fried Tofu & Sauce
 2 tbsp olive oil
 225 g tofu, sliced into 4 triangles
 500 g fresh cherry tomatoes, halved
 1 tbsp tomato puree
 150 ml white wine
 80 g basil pesto
 50 ml filtered Brita water
 4 drops lemon, juice of
 1 tsp agave
 1 tbsp balsamic vinegar
 1 handful fresh basil, sliced
 2 pinches salt
 2 pinches pepper
1

Preheat the oven to 225C. Throw the baby potatoes on to a baking tray with the water, drizzle over 1 tbsp of the olive oil along with a pinch of salt and pepper. Toss and bake for 15 minutes ahead of all other veg.

2

After 15 minutes, turn the oven down to 180C. Throw the red pepper and courgette on to the tray with the potatoes. Toss with the remaining olive oil and season with salt and pepper. Bake for a further 20 - 25 minutes or until all the veg is soft and browned.

3

Meanwhile, place a large frying pan on to a medium heat. Drizzle in the olive oil and place the tofu gently into the pan. Fry until golden on one side and then flip.

Add in the tomatoes and cook for a few minutes until they soften. Now add the tomato puree and cook out the rawness for a further minute.

4

Add in the remaining ingredients and mix with the tomatoes. A beautiful sauce will start to come together after a few minutes. Cook out until reduced and slightly thick.

To serve, simply divide the tofu and sauce between 2 plates and place the roasted veg alongside.

Ingredients

Roasted Veg
 2 tbsp olive oil
 1 cup water
 500 g baby potatoes, halved
 1 red pepper, slice into large strips
 1 courgette, sliced into large strips
 2 pinches salt
 2 pinches pepper
Pan Fried Tofu & Sauce
 2 tbsp olive oil
 225 g tofu, sliced into 4 triangles
 500 g fresh cherry tomatoes, halved
 1 tbsp tomato puree
 150 ml white wine
 80 g basil pesto
 50 ml filtered Brita water
 4 drops lemon, juice of
 1 tsp agave
 1 tbsp balsamic vinegar
 1 handful fresh basil, sliced
 2 pinches salt
 2 pinches pepper

Directions

1

Preheat the oven to 225C. Throw the baby potatoes on to a baking tray with the water, drizzle over 1 tbsp of the olive oil along with a pinch of salt and pepper. Toss and bake for 15 minutes ahead of all other veg.

2

After 15 minutes, turn the oven down to 180C. Throw the red pepper and courgette on to the tray with the potatoes. Toss with the remaining olive oil and season with salt and pepper. Bake for a further 20 - 25 minutes or until all the veg is soft and browned.

3

Meanwhile, place a large frying pan on to a medium heat. Drizzle in the olive oil and place the tofu gently into the pan. Fry until golden on one side and then flip.

Add in the tomatoes and cook for a few minutes until they soften. Now add the tomato puree and cook out the rawness for a further minute.

4

Add in the remaining ingredients and mix with the tomatoes. A beautiful sauce will start to come together after a few minutes. Cook out until reduced and slightly thick.

To serve, simply divide the tofu and sauce between 2 plates and place the roasted veg alongside.

The Ultimate Vegan Dinner!

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Bella
Ireland

Hi I’m Bella and I am stone cracked about all things food! My love for the stuff started from a young age. When I’m not eating food I’m thinking about it or talking about it or traveling to random places to get a taste of the best that’s out there… An addiction, I admit. But to be fair, it’s not the worst addiction to have, merely the tastiest I reckon!

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