Vegan Crumbly Delight Lunch Recipe
Introduction
Indulge in a crumbly delight for today's lunch with this delectable recipe. This dish combines savory flavors and a satisfying texture to elevate your midday meal.
Ingredients
- 1 cup of almond flour
- 1/2 cup of nutritional yeast
- 1/4 cup of olive oil
- 1 teaspoon of garlic powder
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of smoked paprika
- 1 block of firm tofu, crumbled
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can of diced tomatoes
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix almond flour, nutritional yeast, olive oil, garlic powder, salt, and smoked paprika to make the crumble topping.
- In a pan, sauté the onion in olive oil until translucent.
- Add garlic, bell pepper, and zucchini, and cook until tender.
- Mix in crumbled tofu and diced tomatoes.
- Transfer the mixture to a baking dish and top with the crumble mixture.
- Bake for 20-25 minutes until the topping is golden brown.
- Garnish with fresh parsley before serving.
Enjoy the perfect blend of flavors and textures in this crumbly lunch recipe. It's a vegan twist on a classic dish that will leave you feeling nourished and satisfied.
Isabella
Nutritionfacts | Serving Size: 1 portion, Calories: 320kcal, Total Fat: 20g, Saturated Fat: 2g, Sodium: 480mg, Total Carbohydrates: 18g, Dietary Fiber: 6g, Sugar: 8g, Protein: 22g |
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Preparation Time | 45 minutes |
Allergy Information | Contains nuts (almond) |