Rice & Veggies & Soy (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Brown Rice, long grain, 1 cup * Soy Textured Granules, 60 gram(s) * Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb * Butternut Squash, 1 cup, cubes * Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" * Onions, raw, 1 large * Carrots, raw, 1 large (7-1/4" to 8-1/2" long) * Olive Oil, 1 tbsp * Curry powder, 1 tsp * Soy Sauce, 1 tbsp
Boil together the rice and the soy with the curry powder and the soy sauce, until cooked and the water is completely absorbed.
Meanwhile, turn on the oven and while it's getting hot, just stir-fry the veggies in a wok until done, then add them to the pot where you boiled the rice and the soy.
Place the pot in the heated oven, set it to low and let the flavors blend for about 20 minutes, then serve with yogurt, Chinese spicy sauces, grated tofu.
Number of Servings: 6
Recipe submitted by SparkPeople user 65TARGET.
Meanwhile, turn on the oven and while it's getting hot, just stir-fry the veggies in a wok until done, then add them to the pot where you boiled the rice and the soy.
Place the pot in the heated oven, set it to low and let the flavors blend for about 20 minutes, then serve with yogurt, Chinese spicy sauces, grated tofu.
Number of Servings: 6
Recipe submitted by SparkPeople user 65TARGET.
Nutritional Info Amount Per Serving
- Calories: 149.9
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 166.0 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 5.2 g
- Protein: 8.1 g
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