Meatless Mondays: Tofu and Vegetable 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 Meatless Monday 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.



1 carrot, grated

1/4 pumpkin, grated

1 zucchini (courgette), grated

1/4 broccoli florets

1/2 eggplant (aubergine), thinly sliced

6 tomatoes, diced

1 garlic clove, crushed

1 onion, diced

250g tofu, thinly sliced

600g pack of (pumpkin) gnocchi


Arrange eggplant in a colander and sprinkle with sea salt, cover with a paper towel and weight,
leave for 30 minutes, rinse

Boil saucepan of water and add pack of gnocchi, boil until the gnocchi floats on top, drain and rinse

Saute garlic and onion in wok, add vegetables, cook until tender

Add tomato and tofu into the wok, cover and simmer for 10 minutes

Add gnocchi into the mixture, mix well

Serves: 4 people

Serve with green salad, seasoned with cracked black pepper

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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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