easy vegan meal

Make super crispy breaded tofu sticks with just 5 base ingredients and a pan, oven, or air fryer. Delicious, versatile, and easy to make gluten-free and adapt with your seasoning and coating of choice!

Breaded Tofu Strips

extra firm tofu

cornstarch

water

Tablespoons of soy sauce

breadcrumbs

yeast

salt

vegetable oil

bbq sauce

Drain and press the tofu and cut the block into strips the size and length of a finger.

In a medium bowl, combine the cornstarch, water, and soy sauce and whisk thoroughly with a fork.

Pour breadcrumbs, nutritional yeast, and salt onto a plate and mix thoroughly.

Heat oil in a large pan over medium-high heat.

Dip the tofu strips into the cornstarch mixture until evenly coated and immediately press into the breadcrumbs until all sides of the tofu are completely covered.

Once the oil is hot, lay the tofu on the pan and cook until it turns golden brown, about 2 to 3 minutes per side.

Transfer to a paper towel-lined plate and serve with bbq sauce.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661527093/itPnpAruk.mp4

These Breaded Tofu Strips are always a hit with my friends – omnivorous and vegan alike. You can dip them in ketchup, bbq sauce, or even cut the tofu into cubes before breading and add them on top of a salad.

These Thai-inspired peanut sweet potatoes with crispy chickpeas take loaded sweet potatoes to a whole new level of yum! Ready in as little as 15 minutes, this easy vegan meal is as tasty as it is nourishing. Tender sweet potatoes are topped with crispy chickpeas, the most addictive Thai curry peanut sauce and a simple, fresh cabbage slaw.

Thai Peanut Stuffed Sweet Potatoes with Crispy Chickpeas

4-6 medium sweet potatoes, washed and patted dry

tbsp vegetable or sesame oil

tbsp Thai curry paste ((see notes))

peanut butter

soy sauce (or tamari for gluten-free option)

tbsp rice wine vinegar (or lime juice)

maple syrup

garlic,

tbsp sesame oil

onion powder

tsp salt

cabbage

green onions, sliced (about 3)

carrot,

cilantro leaves, torn

lime juice

black pepper,

sour cream

peanuts

Preheat the oven to 425°F/220°C/gas 7.  Line a baking tray with parchment paper.

Cut the sweet potatoes in half lengthwise. Brush them all over with oil and set them cut side down on the prepared baking sheet. Roast them in the oven for 20-30 minutes, or until soft through the middle when pierced with a fork. Smaller sweet potatoes will cook faster than larger ones.

For the Sweet Potatoes:

In a small bowl, toss the dried chickpeas with the oil, onion powder and salt. Place the chickpeas in a single layer on the same baking sheet as the sweet potatoes if there&#039;s room. Otherwise, use a separate parchment lined tray. Roast for 15 minutes. If you like really crispy chickpeas, roast them on a separate baking sheet and increase roasting time to 20-25 minutes, or until they&#039;ve reached desired crispiness.

While the sweet potatoes are roasting, prepare the Thai peanut sauce and cabbage slaw.

For the Crispy Chickpeas:

In a medium sized bowl, whisk together the hot water and Thai curry paste until the paste is dissolved. Add in the rest of the peanut sauce ingredients, whisking until smooth.

For the Thai Curry Peanut Sauce:

In a medium sized bowl, toss all of the ingredients for the easy cabbage slaw together.

For the Easy Cabbage Slaw:

Place the baked sweet potatoes on serving plates. Top each sweet potato half with vegan sour cream (optional), roasted chickpeas and drizzle with curry peanut sauce. Top with cabbage slaw and roasted peanuts, and enjoy!

Store leftovers in the fridge for up to 5 days. Keep the slaw in its own container for best quality. The chickpeas will lose their crispiness in the fridge – to reheat, heat a small amount of oil in a skillet over medium heat and fry until recrisped, about 5 minutes. The sweet potatoes can be reheated in the microwave. The peanut sauce may need thinning – whisk in a bit of warm water.

To Serve:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622565183/xfyhnjhlcrrdwo8ompsq.mp4

These Thai-inspired peanut stuffed sweet potatoes with crispy chickpeas take loaded sweet potatoes to a whole new level of yum! Ready in as little as 15 minutes, this easy vegan meal is as tasty as it is nourishing. Tender sweet potatoes are topped with crispy chickpeas, the most addictive Thai curry peanut sauce and a simple, fresh cabbage slaw.

Thai Peanut Stuffed Sweet Potatoes with Crispy Chickpeas (Vegan & Gluten-Free)

This hearty and flavorful vegan bowl brings together crispy roasted potatoes, spiced chickpeas, and tender cauliflower, all tossed in a dreamy, herby tahini dressing. It’s a perfect weeknight dinner or meal-prep option that’s nourishing, satisfying, and bursting with bold flavors.

Roasted Veggie Bowl

chickpeas

cauliflower

potatoes

tbsp extra virgin olive oil ((optional))

paprika

garlic powder

tsp cumin

tsp smoked paprika ((optional))

tsp chili powder ((optional))

Salt & pepper ((to taste))

tahini

yogurt

pickle juice

tbsp chili sauce ((like sriracha))

water ((or more, to thin))

oregano

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. Add the chickpeas, potatoes, and cauliflower to the pan. Toss with olive oil and all the roasting seasonings until evenly coated.

3. Roast for 45-60 minutes, tossing halfway through, until the potatoes are tender and the cauliflower is crispy.

4. While the vegetables roast, prepare the dressing: Mix all the dressing ingredients in a bowl, adding water 1 tablespoon at a time until it reaches your desired consistency.

5. To serve, pour the dressing onto a plate, then top with the roasted vegetables.

6. Garnish with chopped parsley and a drizzle of chili oil.

7. Enjoy immediately or store separately in the fridge for up to 4 days.

Top 3 easy vegan meal recipes from across the web

The most viewed easy vegan meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Breaded Tofu Strips

Thai Peanut Stuffed Sweet Potatoes ...

Roasted Veggie Bowl

Top 3 easy vegan meal recipes from across the web

The most viewed easy vegan meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breaded Tofu Strips

Thai Peanut Stuffed Sweet Potatoes ...

Roasted Veggie Bowl

The most viewed easy vegan meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine