Baked veges, tofu and rice noodles recipe

A quick and simple vegan dinner dish – baked veges, tofu and rice noodles.

This vegan and gluten-free dinner recipe is so delicious and easy to make. All you need is the fresh ingredients, the Ayurvedic spices, rice noodles, some oil and the casserole dish. You put everything in the oven, and then the culinary magic happens.
​
This meal is quite high in vegan protein from the tofu, chickpeas and mushrooms and has loads of flavour thanks to the spices. The ones I used are my go to Ayurvedic spices, but you can use any others that you love.

​Turmeric has cleansing properties so I usually use this for most of my dinner recipes. You can also use paprika or if you enjoy spicy taste and need a little extra heat to your digestive system, you can add some mustard seeds and cloves too.

Ingredients: (makes 2 portions)
Rice noodles (cooked) 
200g green chickpeas
100g chickpeas
250g tofu
1/2 large tomato (diced)
3-4 mushrooms (diced)
1 carrot (diced)
2tbsp coriander seeds
2tbsp cumin seeds
1 tbsp turmeric
2tbsp black sesame seeds (you can use the regular ones as well)
1/2 tbsp black pepper
2 garlic cloves (grated)
small fresh ginger (grated)
olive oil 

Preparation:

1. Add all the vegetables in a casserole dish. 
2. Add the spices and 1-2 tbsp olive oil and mix all well together. 
3. Bake in the oven for about 15-20minutes. Halfway through, add 100ml of boiling water to the casserole dish and mix all the ingredients together then put them back in the oven.
4. Whilst the veges are in the oven, boil the rice noodles (it takes about 5 minutes) then when they are cooked, strain them. 
5. Take the casserole out of the oven and add the cooked noodles. Mix everything well together so that the noodles can get the juicy flavour of the spices, then bake for another 2-3 minutes. 
6. Add all this goodness to a bowl and enjoy.