4 October 2015

Roasted potatoes and carrots with tofu cutlets

Sunday is the perfect day to enjoy a vegan half roast dish and half fresh dish. I combined some tofu cutlets with roasted potatoes, roasted carrots, steamed garden peas and fresh pea shoots and tomatoes. It was a good and colourful combination and went down well. Here is how I made it.


500 g potatoes
Olive oil
Smoked paprika

2 large carrots
Olive oil

2 spelt and hazelnut tofu cutlets
1 onion
1 garlic clove
Olive oil

Fresh garden peas

Pea shoots


Brush the potatoes with olive oil and sprinkle smoked paprika and salt on the top. Roast in the oven until nicely roasted.

Peel and slice the carrots and roast them in the same fashion as the potatoes.

Pan fry the tofu cutlets (or an alternative vegan Schnitzel). Also fry onion rings and finely chopped garlic in the pan.

Remove the fresh garden peas from their pods and steam them.

Serve the components together with fresh pea shoots and tomatoes and enjoy!

Your VegHog

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