I stated boiling water and added about 3-5 golden potatoes.
I cut up the carrot and put it in the air fryer at 400 degrees for a few minutes while I prepped the tofu. I cubed it tossed it in some plain unsweetened plant milk, added a little potato starch and thyme and garlic. I tossed it well and then added into the air fryer for about 15 minutes. Then I added some Brussel sprouts for another 10 minutes or so.
While the veggies were roasting I made the sauce from the recipe “creamy mushroom gravy” from my favorite ebook “Sauce Queen” by Kate Flowers. This recipe has delicious sautéed mushrooms, garlic and onions 🙌🙌
I mashed the potatoes when they were done and added a little plant milk, garlic and nutritional yeast.
I had some quinoa left over so I added some corn and black beans to that with a little garlic and thyme.
When it was all done I topped it with hemp hearts, chia seeds, green onions and pumpkin seeds.
