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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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