METHOD:

Combine all the ingredients in a mixing bowl or storing container and mix thoroughly. Either keep the breakfast in one large container or if you made it in a bowl you might want to divide it into four smaller containers/jars for easy access in the morning. Either way cover with an air tight lid and refrigerate over night or until you finish the batch, it stays fresh in the fridge for about 4 days.

I suggest serving with a dollop of peanut butter and some fresh fruit or berries.

METHOD:

Preheat the oven to 225 degrees celsius.

Peel the carrots if you wish and then half or quarter them lengthways depending on their thickness. Place the carrots on a roasting tray and season with remaining ingredietns except the lemon juice. Toss to coat and spread them out evenly on the tray.

Roast for 30-35 min or until tender and golden around the edges, flipping them halfway through.

Allow to cool a little, then drizzle over the lemon juice. Toss to coat before serving or storing in an air tight container for up to 5 days in the fridge.

METHOD:

Preheat the oven to 225 degrees celsius.

Peel the beetroot or simply scrub them very well. Cut off the end where the greens grew and then cut them into centimeter wide cubes. Place on an oven tray, drizzle with oil and season with salt and black pepper. Toss to coat and spread out evenly on the tray. Roast in the oven for roughly 25-30 min or until tender. Leave to cool.

While the beetroot is roasting cook the quinoa in 1 cup water covered with a lid. First bring the pot to a boil and then turn down to a simmer until all the water has been soaked up by the grain, this will take about 20 minutes. Transfer the cooked quinoa to a bowl and allow it to cool.

Once the quinoa and beetroot is cooled add the beetroot to the bowl with the quinoa. Slice the fresh mint leaves and finely chop the red onion. Add them into the bowl along with the remaining ingredients and toss to combine.

METHOD:

Add the lentils along with 1 cup water and the stock powder to a small pot and cover with a lid. Bring them to a boil and then turn down to a simmer until all the water has been evaporated or the lentils are tender. This will take roughly 35 minutes. Once cooked remove the lentils from the heat and allow them to cool.

Defrost the green peas in some hot water and then drain and rinse with cold water so that they don’t brown. Prepare the gremolata by finely chopping the parsley and combining it with lemon zest and juice, olive oil, minced garlic, salt and black pepper in a mixing bowl.

Once the lentils are cool add them as well as the green peas into the mixing bowl with the gremolata. Toss to combine and season with salt to taste.

METHOD:

Chop the onion and slice the garlic finely. Cube the potatoes, you could peel them if you wish but I keep it on.

Heat the oil in a pot. Add the onions, season with salt and sauté them for about 3-4 minutes, until they start turning translucent. Add the garlic and sauté for another minute or two, until fragrant. Add the potatoes, water and stock powder and bring to a boil. Let boil over medium heat for 15 min. Add the frozen broccoli and cook for another 5 minutes or until the potatoes are cooked.

Add nutritional yeast, season with salty and black pepper and use a stick blender to roughly blitz the soup, leaving some pieces intact. Roughly chop the fresh parsley and stir through the soup to finish.

METHOD:

Press the tofu to remove excess liquid either in a tofu press or simply buy placing it in between two plates and then weighing the top down with a couple of heavy books and a jar of flour or similar. Leave to press for roughly 30 minutes, drain the water and pat dry. Cut the tofu in half and then slice each half into 4 slices.

Combine remaining ingredients in a container with a generous bottom surface. Marinate the tofu slices in the mixture for at least an hour in the fridge or preferably over night to allow it to soak up all the flavour.

Preheat the oven to 200 degrees celsius. Spread the marinated tofu slices out on a lined baking sheet and bake in the over for 30 min, flipping them over after 20 minutes.