Vegan Baked Protein Pot

There's nothing worse than being greeted by a sink full of dishes after a lovely meal. There's also nothing worse than being asked, as a vegan, "where do you get your protein?" So here's a super hearty that uses very few dishes and will pump any weak, little vegan full plant-based (*gasp*) protein.

You can totally keep everything in a single pot or you can also use small ramekins for each serve like we did

Serves: 4

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Ingredients

• 4 portobello mushrooms

• 1 can of chickpeas

• 2 cups of passata

• 2 tsp paprika

• 1 tsp cumin

• 2 tsp dry thyme

• 1 tsp salt

• 1 tsp chilli flakes (more or less according to preference)

• 2 tbsp nutritional yeast (optional)

• 4 cloves minced garlic

Tofu Feta

• 200g firm tofu

• 1/2 lemon

• 1/2 tsp salt

• 2 tsp nutritional yeast

Method

• Preheat the oven to 180°

• Thinly slice the mushrooms and lay up-right in the ramekins/pot in a plower-like shape

• Rinse and drain the chickpeas. Tip on top of the mushroom and gently push them in-between the mushroom slices

• In a seperate bowl, mix the passata, spices and garlic. Pour over the ramekins/pot

• Place in oven for 30-40 minutes (a larger pot will take longer to cook)

• While you're waiting, crumble the tofu with your fingers and massage the rest of the ingredients along with it

• Top the protein pots with the 'feta' and serve with bountiful amounts of crusty bread!