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Roasted Veggie Rice

I know I’ve been on sort of a rice kick lately, but I have to use it, right?

Don’t worry if you’re sick of rice though – summer IS coming, so I’ll be making much less ‘hearty’ dishes for the warming weather. Stay tuned!

But, for now… more rice-y goodness!

AterImber.com Vegan Recipe - Roasted Veggie Rice

5C white rice (I used Jasmine Rice)

5 carrots

5 potatoes

1 head of broccoli

1 Container of Mushroom Broth*

½ container of vegetable broth*

 

Spices:**

S&P

Garlic and Onion Powder

Paprika

Oregano

Basil

Parsley

Nooch

 

Directions:

 

  1. Cut up the carrots, potatoes and broccoli. The carrots I just left as slices (feel free to make them smaller) and the potatoes I cut into eighths. The broccoli I left pretty chunky.

 

  1. Place the cut up carrots and potatoes into a bowl. Add the broccoli to another bowl. Fill the bowls up with the Mushroom Broth until all the pieces are covered (or mostly covered).

 

  1. Add the spices and stir the veggies around.

 

  1. Cover and place in the fridge. Let the veggies marinate in the broth for about an hour and half. (I went for a bike ride while they were marinating so the timing might not be exact)

 

  1. Preheat the oven to 350. Take veggies out of the fridge and spread out on a baking sheet. (Carrots and potatoes on one, broccoli on another) Keep the liquid! (We’re gonna use it to cook the rice)

 

  1. Bake the carrots/potatoes for about 40 minutes, (until soft enough to poke with a fork), then cook the broccoli.

 

  1. In the last twenty minutes of cooking time, make the rice. Use the marinating liquid instead of water. (To give the rice more flavour)

 

  1. Once the rice is done, transfer to a container (or a serving dish) and mix in the veggies.

 

*I used Campbell’s Mushroom/Veggie Broth, it comes in a red square container, 900ml/container

 

** I didn’t measure out how much spice I put in, but if I had to guess, I’d say it was a couple of Tablespoons for each bowl

So, what do you guys think? Like it? Hate it? Let me know in the comments! Also, I know this one takes a while, but marinating definitely gives the veggies (and rice) way more flavour.


Check out more recipes here: Recipes  All of the recipes are vegan. If you haven’t seen The Veg Life home page, then you might not know – all recipes on my site are proudly animal product free. (Yes, including the beauty products) All pictures of the food/product are taken by me and are sometimes pulled off my Instagram account.

Hot Wrap w/ Wee Bit Spicy Cheesy Rice

Okay guys, here’s the recipe for the Wrap I posted last week.

I used Gardein Mandarin Orange Chick’N, but since I don’t like the sauce packet that comes with it, I just left them plain. They taste more like ‘regular’ nuggets that way too. If you like the sauce though, feel free to make them with it, just beware – the wrap might get mushy because of the sauce.

Wrap with Wee Bit Spicy Cheesy Rice - Vegan Recipe

Tortilla Wraps

Wee Bit Spicy Cheesy Rice

Gardein Mandarin Orange Chick’N

Cucumber (1/2 mini)

Green Pepper (1/4 of a pepper)

Extra Daiya Mozz Shreds

Directions:

  1. Cook the Gardein Chick’N according to instructions.
  2. While nuggets are cooking (in the last half of the cooking time), cut the green pepper and cucumber. I cut the green pepper into strips, so I could line them up on the edges to keep the rice in. I cut the cucumber into slices.
  3. Heat up the cheesy rice in a pan until it’s warm, just enough to get the cheese to re-melt.
  4. Now to assemble: take the cheesy rice and make a little mountain, (be sure to leave room at the bottom of the wrap so you fold it), lay out some of the nuggets on top (I could only fit 4), then add the cucumbers on top of that. The add the green peppers along the side of the rice, like a border. Sprinkle some extra Daiya shreds on top and roll up. (Use toothpicks to keep together if needed)

Here’s a picture of how I assembled the wrap:

Wrap w/ Wee Bit Spicy Cheesy Rice - Vegan Recipe aterimber.com

5. Heat about 1Tbsp of oil up in a medium-hot pan. Once oil is hot, place the wrap fold side down and let heat for a few minutes, until the side gets golden/brown, then flip it over. (I didn’t time it, but I’d guess about 3 minutes)

6. Once done, take out of pan and cut in half. (Optional)

Enjoy!


Check out more recipes here: Recipes  All of the recipes are vegan. If you haven’t seen The Veg Life home page, then you might not know – all recipes on my site are proudly animal product free. (Yes, including the beauty products) All pictures of the food/product are taken by me and are sometimes pulled off my Instagram account.

Wee Bit Spicy Cheesy Rice

Usually, I don’t make cheesy rice spicy, but I had some left over Pepper-Jack shreds from something else and decided to try it. It’s not overly spicy, and for some of you, you might not even be able to tell it’s ‘spicy’. But since I don’t eat a lot of spicy food, this has a bit of a kick to it for me. That’s why I called it ‘Wee Bit of Spicy’.

Also, I only made 4C of rice so that I would have room to add the cheese shreds to the rice cooker without spilling anything. If you need to make more, feel free, just be careful when mixing in the cheese that it doesn’t spill.

Wee Bit Spicy Cheesy Rice Vegan Recipe

4C brown rice

Daiya Pepper-jack Cheese Shreds (it was the end of the bag, about ¼ C)

Half a pack of Daiya Mozz Shreds

 

Spices (All 1Tbsp)

S&P

Garlic Powder

Onion Powder

Oregano

Nooch

Paprika

Poultry Seasoning

1/2Tbsp Cayenne

1/2Tbsp  Red Chili Flakes

Directions:

  1. Cook rice according to rice instructions (I used my rice cooker, but you could do it on the stove if you don’t have one.) I also mixed in all the spices here before turning the cooker on.
  2. Once rice is done cooking, fluff around with fork and make sure none of it stuck onto the pot. Add the cheese and mix in. Replace the lid and wait until cheese is melted. (About 5-10minutes)
  3. Once cheese is melted, you can add veggies if you want and turn it into a cheesy rice stir-fry. I left mine plain because tt’s kind of like mac n cheese – you can add veggies, but it’s good by itself too. Also, I added it to a wrap and put the cold veggies in that separate.

Beef with Broccoli Over White Rice

This was one of the earlier recipes I tried to make, and it actually turned out pretty good. Only thing was it was too sweet for my taste, so when I make it in the future, I’m going to use less sugar.

For you guys though, I left the amount the recipe I followed said – since everyone has different tastes, you might not find it too sweet.

3Tbsps Cornstartch (Divided)

½ C water plus

2 Tbsps water, divided

½ tsp garlic powder

Beef strips (I used a whole bag of Gardeins Beefless Tips*)

2 Tbsp veg oil, divided

4C broccoli (I used frozen, but you can use fresh if you want)

1 onion (small)

1/3 C soy sauce

2 Tbsp brown sugar

1 tsp ground ginger

 

Directions:

  1. Combine 2Tbsp cornstarch, 2Tbsp water and garlic until smooth. Add the beef and toss
  2. Over medium-high heat, stir fry beef w/ 1 Tbsp oil. Remove from heat once thoroughly cooked and keep warm.
  3. Stir fry broccoli and onion in remaining oil until onions are translucent.
  4. Return the beef to the pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water. Blend until smooth and add to pan.
  5. Cook for about 2 minutes or until everything is well combined and the beef is hot.
  6. Remove from heat and serve over rice. (If desired)

*I know that Gardein stopped making the Beefless Tips, so I would suggest, either seeing if you can find another one, or maybe make some beef-style seitan to go with it? Or, if you want to really not eat beef, you could substitute Tofurkey Sausages (cut into pieces).

Let me know in the comments if it was too sweet for you, or any other question/concern/comment you might have about it!


Check out more recipes here: Recipes  All of the recipes are vegan. If you haven’t seen The Veg Life home page, then you might not know – all recipes on my site are proudly animal product free. (Yes, including the beauty products) All pictures of the food/product are taken by me and are sometimes pulled off my Instagram account.

Sloppy Joe with Gnocchi

A vegan Sloppy Joe recipe?! You bet.

This being the first Sloppy Joe I’ve had, I think it tasted pretty good. I mean, the sauce I found I’m pretty sure is what makes it, so unless you’re going to try making the sauce from scratch, I wouldn’t worry about getting it to taste exactly the same. Also, I felt like the sandwich needed something on the side to go with it, so I made some gnocchi too. And, I have to say, the gnocchi goes really well with the sauce.

https://www.instagram.com/p/BRoLf0ZFDvp/?taken-by=aterimber

 

1 package of Ground Round (I used Yves Italian Veggie*)

1 kaiser bun

1 package of White Mushrooms

¼ of an Onion

1 can of Hunt’s Manwich Original Sloppy Joe Sauce

1 package of Gnocchi (I used Italgusto Gnocchi Di Patate)

 

  1. Dice the onion, and cube the mushrooms.
  2. Throw the onions, mushrooms and ground round (I used half the pack) into a pan and cook it on medium-high, until the onions get translucent.
  3. Open the can of sauce and dump half of it in (if only using half the pack of ground round). Mix so the ground round gets coated evenly.
  4. Bring a large pot of lightly salted water to a boil and throw the Gnocchi in. As soon as they float to the top, drain. Pour some of the remaining sauce on top of the gnocchi and mix. Once coated, add to the side of the plate and top with a little bit of oregano.
  5. Cut the kaiser in half and place in the oven to toast for about 2min.
  6. Once the kaiser is toasted, take the ground round mixture off the heat and place in the bun.

*I bought the Italian one because that was all that they had. That’s also why I didn’t spice the ground round mixture. If you buy the Original/Plain one, I usually spice it with: Salt, Pepper, Garlic Powder, Oregano and Basil.

 

So… vegan Sloppy Joe – did you love it? Hate it? Have any questions? Feel free to leave me a comment below to let me know what you think!

 


Check out more recipes here: Recipes  All of the recipes are vegan. If you haven’t seen The Veg Life home page, then you might not know – all recipes on my site are proudly animal product free. (Yes, including the beauty products) All pictures of the food/product are taken by me and are sometimes pulled off my Instagram account.

Ketchup Doritos/Sweet Chili Heat Nachos

Have you guys tried Ketchup Doritos? If not, you’ve GOT to try them! SO glad they’re vegan! The only problem with them? They aren’t available all year round, only ever limited time with such greatness…

Well, before they disappear this time, might I suggest make them into nachos? Oooohhh yeah – I went there.

These are split in half with Sweet Chili Heat Doritos (also vegan, and available all year!), but if you’re really craving ketchup, feel free to just use one chip.

Or, if you love Sweet Chili Heat but find eating them alone is a little too spicy for you – cut them in half with Ketchup Doritos. They pair really well together – the little kick from the Chili and the coolness of the ketchup are great.

Okay, okay, here it is:

  • Ketchup Doritos
  • Sweet Chili Heat Doritos
  • Red/Yellow Bell Peppers
  • Brown Rice
  • Daiya Shreds
  • Mushrooms (sauteed)
  • Soy Sauce
  • Spices (salt, pepper, garlic powder, oregano, basil, tumeric and cumin)
  • Salsa

Directions

  1. Make rice according to instructions and add spices if desired.
  2. Cut up the bell peppers and mushrooms to desired smallness (I made them cubes) Put bell peppers to the side.
  3. Throw the mushrooms in a pan with a little bit of olive oil. Add spices as you wish, and cook until tender, add soy sauce close to the end of cooking.
  4. Preheat oven to 375. Put foil over baking sheet and add 1 layer of chips. (Make about half ketchup, half sweet chili)
  5. Layer toppings as desired (except salsa). I layered: rice, mushrooms, red/yellow peppers and then cheese. Place in oven for 10 minutes or until cheese is melted.
  6. Scoop salsa into a small bowl to have on side. Serve and enjoy!

Love this recipe so much, wish I could make it all year but what can you do? Let me know what you think of this masterpiece in the comments!


Check out more recipes here: Recipes  All of the recipes are vegan. If you haven’t seen The Veg Life home page, then you might not know – all recipes on my site are proudly animal product free. (Yes, including the beauty products) All pictures of the food/product are taken by me and are sometimes pulled off my Instagram account.

Stuffed Potatoes

 

Okay, so… this actually started out as risotto (or, just, cheesy rice, I was gonna make a rue and then just dump some rice/veggies in that, also I’m pretty sure risotto is actually more complicated than cheese+rice) but we were out of margarine, so there went that plan. So, I had to change the plan, but didn’t want to make rice stir fry (which would’ve been a hell of a lot faster/easier) because I had just made that last week and was trying to not make the same things over and over.

 

Then I started thinking about stuff I hadn’t made in a while that had rice and thought of making stuffed peppers. I checked the fridge – out of peppers. Then I thought about other vegetables I could stuff (I had also just seen this GIF on Twitter of stuffed spaghetti squash, hence the intent on stuffed something) and I turned around and saw a bag of potatoes and… yeah, stuffed potatoes.

 

And for those wondering, I will be making cheesy rice tomorrow after I go to the store because I have lots of rice left over. 😀

 

Okay, so, on to the recipe:

 

6C Brown Rice

6 (big/big ish) Taters

Coconut Oil

3C Frozen Veggies (peas, corn and broccoli)

 

Spices:

  • S&P
  • Garlic Powder
  • Paprika
  • Oregano
  • Basil
  • Parsley
  • Poultry Seasoning
  • Onion Powder (I’m out of this too but would’ve put it in if I had it)

 

  1. Cook the rice (I add the spices to it before setting it in the rice cooker, if you don’t want to do that just spice it after it’s done)
  2. Preheat oven to 350. Place whole taters on a lightly oiled tray. Let cook for 30 minutes.
  3. Leave the oven on after you take out the taters and allow them to cool enough you can pick them up without burning yourself.
  4. Cook the frozen vegetables in a pot on the stove. (Tip: if you fill the pot with water and dump the vegetables in right away and then take them out after it starts boiling you can cook them faster)
  5. Cut the taters in half vertically and scoop out innerds. I didn’t go right to the skin for them, I left an edge of potato, so that they were sturdier. (Also, the last time I tried to go right to the skin, I failed horribly and ended up making potato balls. If you want you can go right to the skins though) Spice the potatoes as well and then mash. Make mashed potatoes how you normally would (adding the milk/butter) and mix until the spices are not all in one spot. They also don’t have to be completely un-lumped, just do your best. Mine were kinda lumpy but that’s okay.
  6. Add the vegetables and rice to the mashed potatoes and mix until all that goodness is evened out.
  7. Scoop the mix back into the shells and place back on the tray and in the oven for about 15 more minutes. (I had to do this in two batches because I have a small oven, and cut in half, there was more potatoes to line up)
  8. Take out, turn the oven off and allow to cool past the point of burning your tongue before serving/eating.

 

I know that on the spices it doesn’t tell you how much to put in, but that’s because I just kinda eyeballed/know how much I need to put in to flavour the amount I make. I have a big family and cook a shit-ton of food (whole packs of pasta, 6-8 cups of rice, etc.) so even if I told you the amounts I put in for spices, you’d have to adjust it anyway to fit the amount you were making. If I had to guess though, I’d say maybe a few Tbsps of each.

 

So… Stuffed Potaotes: Did you like/love/hate/its complicated them? Let me know how feel in the comments, or if you have any questions, I’d be happy to answer!


Check out more recipes here: Recipes  All of the recipes are vegan. If you haven’t seen The Veg Life home page, then you might not know – all recipes on my site are proudly animal product free. (Yes, including the beauty products) All pictures of the food/product are taken by me and are sometimes pulled off my Instagram account.