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Vegan recipe: gnocchi and veggies from the oven â“‹

Gnocchi are so delicious and filling. It’s not always easy to find a vegan version (check if they add milk in the ingredient list), but I’ve managed to find a good brand in my local organic store. Next up will be to make my own gnocchi from scratch, but until then, these will do 🙂

Ingredients (2-3p)

  • 250 g Mushrooms
  • 400 g fresh (of 200g frozen) spinach
  • 160g vegan chicken pieces 
  • 200 ml soy cream
  • 1 package of vegan gnocchi
  • 1 onion
  • 2 cloves of garlic
  • Half a tsp turmeric
  • Pinch of pimenton (smoked paprika) powder
  • Salt (Himalayan or sea)
  • Black pepper
  • Olive oil or coconut oil
  • Optional: nutritional yeast

Preparation

  1. Gnocchi from the ovenClean the mushrooms (not with water, but with a paper towel or special brush) & cut in 4.
  2. Cut the onion & cut in 1cm pieces (more or less), chop the garlic.
  3. Wash the spinach thoroughly or use frozen (needs to be thawed first).
  4. Put some olive or coconut oil in a frying pan or wok, allow to heat up well before adding the gnocchi. Stir fry until they’re a bit golden. Set aside.
  5. Stir fry the vegan chicken bits until they are lightly golden. Set aside.
  6. Stir fry onions, until golden, then add the mushrooms until nicely golden, add the garlic.
  7. Add the (fresh) spinach and stir for a couple of minutes.
  8. Preheat the oven to 180°.
  9. Add the spices and mix with all the other ingredients in the wok for  a few minutes.
  10. Add the soy cream and stir until everything is well mixed and the sauce turns nicely golden yellow (turmeric effect).
  11. Add pepper & salt to your taste.
  12. Add nutritional yeast for a nutty/ cheesy flavour (optional).
  13. Put the content of your pan in an oven dish and leave it the oven for about 20 minutes.

Serve with a green or tomato/ rocket salad.

Bon appétit!