Easy Vegan Weeknight Dinner Recipe!

As you may or may not know, I am self-employed as a writer and a ghostwriter in addition to being a published author (mostly romance books). Why am I giving out my CV all of a sudden? Exposure, of course!

Just kidding…but seriously if you want to buy my books you totally can.

Anyway back to vegan food. I’m bringing up my schedule because it is often jam packed. Most days I know exactly what I have to do and what I need or would like to do from one day to the next, but some days I’ll take a quickie assignment if the price is right or the client is someone I enjoy working with and that will throw my schedule all out of whack.

But a writer girl still has to eat, doesn’t she?

This one does! And when things get a little too crazy and it’s my night to cook, I have to find ways to be creative. My go to vegan recipes when I’m busy and/or lazy? A good vegan Harvest Bowl or a vegan Tray Bake recipe. I like to have a few things on my plate and I want most of them to be healthy, whole and plant based.

And that’s where today’s recipe enters. This isn’t really a bowl or a tray back but it’s vegan and it’s plant-based. Even the two tiny vegan balls hiding out next to the potatoes are made from beet and pea protein!!! Can you tell how excited I am about this vegan weeknight dinner?

It’s easy but it doesn’t taste like it’s easy. This is where you’ll let your kitchen appliances do what they do while you supervise. Livin’ the dream, right?

Right?

Kitchen Tools:

*Baking sheets (silicon or teflon are fine)
*Large stock pot
*Oil spray bottle
*Cutting board
*Citrus juicer
*Immersion blender

Ingredients:

*Eggplant
*Tahini paste
*Lemon juice
*Parsley, fresh
*Garlic, fresh
*Baby potatoes
*Broccoli
*Eggplant
*Tahini paste
*Lemon juice
*Parsley, fresh
*Garlic, fresh
*Baby potatoes
*Broccoli
*Vegan butter

Instructions:

*Clean baby potatoes thoroughly until all the dirt is rinsed clean and place into a large stock pot. Cover with water, salt the water and boil about 10 minutes.

*Preheat oven to 200C/400F

*Cut eggplant in half and spray a little oil on the baking mat to prevent sticking. The oil is totally optional but I do love the bit of browning that happens when you use it this way. Place the eggplant flesh side down and pop into the oven about 15 to 20 minutes, depending on the size of your eggplant.

*When the potatoes are soft-ish, drain them and place in a large mixing bowl, tossing with salt and pepper. You can use oil here but I used about 10 grams of melted vegan butter to help the herbs & spices stick to the outside of the potatoes. I used potato seasoning, dill, oregano, garlic, cayenne pepper and coriander.

*Remove eggplant from oven and set aside.

*Chop the broccoli into bize-sized pieces and season well. Place on a making mat with the potatoes into the oven, using the same baking sheet for about 10 to 12 minutes.

*While the potatoes and broccoli cook, make the eggplant dip, also known as baba ghanoush. I used an immersion blender but a traditional blender works well. Scoop out eggplant into a tall container, adding tahini paste, lemon juice, garlic and parsley. Blend until smooth, then set aside until you’re ready to plate this delicious vegan meal.

*Give the potatoes a poke to see if they need more time. Do the same for the broccoli. If they need more time, this is a good time to add the vegan balls or another vegan meat alternative.

*You can always boil the broccoli first for 2 to 3 minutes and then add to the oven to finish, it might cut down on cook time since the potatoes won’t take too long.

*Spread the eggplant dip on the bottom of the plate or bowl and pile the rest of your ingredients on top, prettily or ugly.

*Enjoy!

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If you’re feeling thirsty, wash it down with a Hurricane cocktail!