Happy Hump Day, fellow vegan food lovers!
As you know I spent most of last week holed up my my writing cave re-editing Feels Like Love, or maybe I didn’t tell you. Who knows anymore? The point is that I was very busy and thus being lazy-ish when it came to meals.
But you know what? When you’re feeling like a lazy little vegan, an easy way to make something simple and nutritious is vegan traybake recipes. Just chop up some vegetables, drain & season some beans and pick out a vegan protein and you’ve got yourself a meal.
And before you remind me that traybake recipes still require prep work, you’re right. But it’s also important to stand up and walk around and give your eyes a break when you’re a writer, so prep work is the perfect reason to do both!
This particular bowl is a protein heavy meal with chickpeas and vegan chicken (Verdino brand pour moi)m sweet potatoes, carrots and onions with a spicy mustard & vegan yogurt sauce.
All you have to do is season everything, either all together or individually, and pop it in the oven for about 20 to 30 minutes.
Tip: Make sure you cut everything into similar sizes so they all cook at the same time, otherwise you’ll be back and forth to the oven, removing things and that defeats the purpose of efficient cooking.
The vegan yogurt sauce is totally optional but sometimes it’s nice to have a little bit extra, ya know?
So there you have it, a quick and easy vegan dinner when life gets busy but you still gotta eat.
Kitchen Tools: Cutting board & silicon baking mats
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The Spicy Spatula 
Whatcha think?