Add this recipe from the Epic Vegan: Quick & Easy 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, lower 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 recent 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.
- Remove from oven. Add broccoli, and drizzle with remaining olive oil. Add garlic, Italian seasoning, salt, and pepper, and toss till nicely mixed. Return sheet pan to oven and bake 10 minutes, till suggestions of florets have began to brown and potatoes are fork tender.
- Remove from oven, sprinkle with dietary yeast and parsley, and toss to mix. Serve instantly.
For extra plant-based recipes like this, learn:
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