Meatless Mondays: Garlic Gnocchi

Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan!, a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.



500g pumpkin gnocchi

6 cloves of garlic, crushed

1 eggplant, diced

8 okra, sliced thickly

1/4 bunch spinach, coarsely chopped

1/2 pack of firm tofu (approx 190gr)

5 tomatoes, diced

Extra virgin olive oil


In a heated wok, add enough olive oil to cover the bottom, sauté the garlic cloves

Add eggplant, okra and stir-fry until tender

Then add spinach, tofu and tomatoes, mix

Cook gnocchi in a large saucepan half-filled with water until most of the pieces float to the surface

Rinse gnocchi and add into vegetable mixture on the wok

Serves 2 people

Serve with a big piece of grained garlic bread

Serve with parsley to get rid of the garlic odor.

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About Viva la Vegan

Viva la Vegan! started to promote Leigh-Chantelle’s Recipe Calendars in 2005 and has since grown to be an interactive community for vegans focusing on positive education, information and vegan outreach. Through the website, Leigh-Chantelle’s focus is on educating people to alternative lifestyle choices, proving that via compassion we can heal ourselves and each other. Easy to prepare recipes; blogs, articles and podcasts; an interactive forum, informative and how-to videos, interviews with inspiring vegans, vegan mentoring and more. You can find Viva la Vegan! On FaceBook , Twitter , YouTube, Pinterest and Google+
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