Protein-Packed Veggie Feast

About this recipe

This protein-packed veggie feast combines a variety of colorful vegetables and hearty plant-based proteins for a meal that's both satisfying and energizing. Ideal for vegetarians and vegans, this dish is perfect for a quick weeknight dinner or a healthy meal option to impress your guests.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1 cup broccoli florets
• 1 cup spinach
• 1 cup chickpeas, drained and rinsed
• 1 cup tofu, cubed
• 2 tablespoons soy sauce
• 1 tablespoon nutritional yeast
• 1 teaspoon paprika
• Salt and pepper to taste

Directions

1. 1

   Bring vegetable broth to a boil in a medium saucepan. Stir in quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed.

2. 2

   Heat olive oil in a large skillet over medium heat. Add onion and garlic, and sauté until fragrant and translucent.

3. 3

   Add red bell pepper, zucchini, mushrooms, and broccoli to the skillet. Cook until the vegetables are tender-crisp.

4. 4

   Add spinach, chickpeas, and tofu to the skillet. Cook for an additional 5 minutes, stirring occasionally.

5. 5

   Mix soy sauce, nutritional yeast, and paprika in a small bowl. Pour over vegetable mixture in the skillet, ensuring even coating.

6. 6

   Serve over a bed of cooked quinoa. Enjoy!