Satay Sautéed Tofu, Eggplant, Leeks, Carrots, and Greens with Fresh Herbs, Roasted Beets, Garbanzo Beans, and Shiitake Mushrooms

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The beautiful colors and nutritive complements of this delicious sauté will leave you nourished and satisfied. It really is simple to be healthy. Enjoy!

Leeks, Eggplant, Beets, Garbanzo Beans, Carrots, Herbs, Shiitake Mushrooms, Greens, Tofu, Satay Sauce

1 beet root with greens
5 garlic cloves, minced
2 t garlic powder
1 t pepper
1 c fresh herbs, minced (I used rosemary, thyme, oregano, and basil)
1 eggplant, cubed
3 T Satay Sauce and 1 T water, mixed
1 container organic extra firm tofu, cubed and marinated with aforementioned Satay and water mixture
4 organic carrots, diced
2 organic leeks, chopped
3 cups organic greens, chopped (I used organic chard, kale, and beet greens)
2 cups shiitake mushrooms, chopped
2 cups cooked organic garbanzo beans

Wan's Vegan Satay Sauce

Preheat oven to 350 degrees. Remove beet greens from beet root and save for saute. Sprinkle beetroot with garlic powder, cover beetroot in foil, and roast on cookie sheet in 350 oven for about an hour until tender. Allow to cool before removing skin to dice. Meanwhile, sauté garlic in cast-iron skillet, followed by eggplant, leeks, carrots, tofu with herbs and spices. When tender, add greens, followed by mushrooms, garbanzo beans, and beets and continue to sauté until tender. Serve warm. Enjoy!

 

 

 

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Comments (3)

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  1. There was so much pepper that we couldn’t eat it. If I try it again, I will put half the amount of pepper.

  2. Colleen says:

    Did you add a teaspoon or a tablespoon?

  3. Willie says:

    I value the information on your web site. Thanks a bunch.

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