The Secret Street

An easy, comforting one-tray meal that’s perfect for busy days and ideal for using up whatever vegetables you already have in your fridge 🥕🫑🍅
Minimal prep, bold flavors, and endlessly adaptable ✨

---

🕒 Time

• Prep: 10 minutes ⏱️
• Bake: 20–25 minutes 🔥
• Total: ~35 minutes

🍽 Serves

2–3 people 👨‍👩‍👧

---

🧺 Ingredients

🌿 Base Ingredients

• 2 medium sweet potatoes 🍠
• 1 block firm tofu
• 200 g green beans, cut into thirds

🥦 Optional Vegetables (use what you have)

• Bell peppers 🫑
• Cherry tomatoes 🍅
• Butternut squash
• Potatoes 🥔
• Zucchini, carrots, red onion, broccoli

🧂 Spices & Seasoning

• 1 tsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp cinnamon or allspice
• 20 g nutritional yeast 🌾
• 1–2 tbsp olive oil
• 1 tbsp rosemary, parsley, or your favorite herb 🌿
  • fresh (a generous handful) or dried
• Salt & black pepper, to taste

---

👩‍🍳 Instructions

1️⃣ Preheat the Oven

Preheat your oven to 200°C (390°F) 🔥

2️⃣ Prepare the Vegetables

• Cut the sweet potatoes and tofu into bite-sized cubes
• Cut the green beans into thirds
• Add any additional vegetables, keeping pieces similar in size for even cooking 🔪

3️⃣ Season

Place everything on a large baking tray.
Add all spices, nutritional yeast, olive oil, herbs, salt, and pepper ✨

---

🍲 To Serve

I served this tray bake with:

🫘 Lentils

• Simply cooked green or brown lentils

🥣 Quick Creamy Sauce

• Vegan herb cream cheese 🌱
• A splash of plant milk
• Salt & black pepper

Mix until smooth and drizzle over the tray bake or serve on the side 💫

---

✨ Tips & Variations

• Add chili flakes for heat 🌶️
• Swap lentils for quinoa, rice, or couscous 🍚
• Leftovers are perfect in wraps, bowls, or salads the next day 🥙🥗

---

Simple, nourishing, and flexible — the kind of vegan comfort food that fits real life 💛🍽️