Roasted Vegetables Over Brown Rice

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 194.3
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 100.4 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 7.1 g
  • Protein: 5.9 g

View full nutritional breakdown of Roasted Vegetables Over Brown Rice calories by ingredient
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This is the perfect comfort food - hearty and filling, but healthy and relatively low in fat. This is the perfect comfort food - hearty and filling, but healthy and relatively low in fat.
Number of Servings: 6


    1 c. uncooked brown rice (makes about 2 cups cooked)
    2 small eggplants, ends removed and cut into cubes
    1 onion, halved and sliced
    6 roma tomatoes, halved lengthwise and cut in thirds the opposite direction
    8 medium baby portabello mushrooms, sliced
    Olive Oil
    Real Salt
    1 pkg silken extra firm tofu
    1 T. apple cider vinegar
    1 T. lemon juice
    1 T. ground mustard


Cook rice according to your preferred method. Drain if needed. Set aside. (My method for cooking brown rice takes 45 minutes, which is included in the cooking time above).

Cube, dice and/or slice vegetables as indicated. Arrange in the bottom of a 13x9 baking dish. Season according to preference with basil, oregano and thyme, adding Real Salt if desired. Drizzle a small amount of olive oil over vegetables. Pour vegetable broth into pan. Cover and bake for 35 minutes at 400 degrees or until highly aromatic. Uncover and bake an additional 5 to 10 minutes or until vegetables appear "roasted."

While vegetables are roasting, prepare tofu sauce. In a beaker for a hand blender (or you can use a traditional blender or food processor) combine tofu, mustard, apple cider vinegar, lemon juice and salt.* Blend until smooth, creamy and ingredients are completely combined.

When vegetables are removed from oven let stand for about 5 minutes. Add 3 to 4 heaping tablespoons of the tofu mixture (more or less depending on how creamy you want the dish). If you prefer, you can use Veganaise or a low-fat mayonnaise in place of the tofu mixture. Stir until thoroughly combined, being gentle so as not to smash the tender veggies.

Serve immediately over brown rice. Serves six people. Immediately refrigerate any leftovers.

*Note: The tofu sauce will make far more than what you need for this recipe. It will keep in the refrigerator for a few days. Use it as a creamy base in savory recipes or use it on sandwiches as a low-fat mayonnaise.

Number of Servings: 6

Recipe submitted by SparkPeople user LEGALGRL.

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