Simple, multicomponent and nutritious. Vegan protein sources — tofu, green peas and hemp kernels — make the dish perfectly balanced in all nutrients.
- 5-6 young potatoes
- 1-2 carrots
- big bundle of kale
- 1 pack of silk tofu
- 200 g frozen or fresh green peas
- 1/3 lemon
- 6-8 cloves of garlic
- 2-3 tbsp thina
- olive oil
- smoked salt (you can just sea, but I recommend trying it with smoked)
- a handful of dried cranberries (optional)
- dry herbs: parsley, thyme and basil
Wash potatoes and carrots, cut into small pieces. Garlic - cloves in half. Put on a lined baking sheet, sprinkle generously with herbs, salt, sprinkle with olive oil and bake at 200C until golden brown, about 45-60 minutes.
In a bowl, mix chopped fresh kale, peas, vegetables. Season with thina, lemon juice, butter and crushed crumbly silk tofu, which will partially act as an enveloping dressing. I recommend serving additionally with sprouts - peas or sunflower seeds.
Wash potatoes and carrots, cut into small pieces. Garlic - cloves in half. Put on a lined baking sheet, sprinkle generously with herbs, salt, sprinkle with olive oil and bake at 200C until golden brown, about 45-60 minutes.
In a bowl, mix chopped fresh kale, peas, vegetables. Season with thina, lemon juice, butter and crushed crumbly silk tofu, which will partially act as an enveloping dressing. I recommend serving additionally with sprouts - peas or sunflower seeds.
