Steps

• Preheat the oven to 205°C (400°F).
• Prepare the roasted vegetables: Peel the carrots and parsnips, then cut them into chunks. Spread them out on half of your baking sheet. Drizzle with a bit of neutral oil, add salt, pepper, and za’atar (or spices of your choice).
• On the same baking sheet: Tear the tofu into bite-sized pieces. In a bowl, mix the teriyaki sauce, sesame oil, and 2 tbsp of nutritional yeast. Pour this mixture over the tofu pieces and toss to coat. Spread them evenly on the other half of the baking sheet and bake everything for 30 minutes.
• Prepare the leek fondue: Wash and slice the leeks (I use a food processor with the slicing blade). In a saucepan, heat a drizzle of neutral oil and sauté the leeks over high heat for about 3 minutes. Pour in 1 cup of water (250 mL) and continue cooking over medium heat for about 15 minutes until the leeks are soft and melting. Add soy cream, salt, and pepper.
• Peel the potatoes and cut them into wedges. Cook them in boiling water (or steam them) until tender, about 15 minutes. Drain them and season with salt and 2 tbsp of nutritional yeast.
• Cook the pearl couscous in a pot of boiling water for about 8–10 minutes. Drain and set aside.
• Prepare the white bean stew: Peel and finely chop the onion. In a saucepan, heat a drizzle of neutral oil. Sauté the onion over high heat for 2 minutes. Add the white beans, crushed tomatoes, salt, pepper, and Herbes de Provence. Let simmer over medium heat for 10 minutes. Set aside.
• Prepare the sauce: In a jar, mix the mustard with the oil. Then add the maple syrup, vinegar, cream, and salt. Stir well.
• All your elements are ready: roasted vegetables, teriyaki tofu, leek fondue, cooked potatoes, white bean stew, pearl couscous, and sauce. You can store them separately in the fridge or prepare lunchboxes. Here’s how I assemble my plates.
• Monday: A comforting bowl with leek fondue, teriyaki tofu, potatoes, and mustard sauce. I add a handful of crushed nuts for extra texture.
• Tuesday: In a baking dish, I layer the white bean stew, soy cream, and vegan shredded cheese. I bake it until golden and heated through. I serve it with bread and a side of mixed greens tossed with a little mustard sauce.
• Wednesday: A bowl of pearl couscous, roasted vegetables, teriyaki tofu, mixed greens, and mustard sauce. It was my favorite meal of the week!
• Thursday: A bowl of white bean stew served with a drizzle of soy cream, plenty of roasted vegetables, and pearl couscous.
• Friday: Potato chowder. In a pot, I heat up the leftover leek fondue and potatoes with vegetable broth and soy cream. I serve it as a soup in a bowl with slices of bread topped with white bean stew.