Tag Archives: rice

Recipes, The Veg Life

Roasted Veggie Rice

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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.

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Recipes, The Veg Life

Hot Wrap w/ Wee Bit Spicy Cheesy Rice

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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!

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Recipes, The Veg Life

Wee Bit Spicy Cheesy Rice

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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.

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Recipes, The Veg Life

Wings Over Mixed Rice Stir Fry

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I know Gardein stopped making wings, so you could either make some homemade seitan to go on top of this, or buy their Seven Grain Crispy Tenders because they’re basically the same. (Since I didn’t put the sauce packet on them)

Or, you could leave out the wings completely and just eat a mixed rice stir fry.

Also, I know in the picture there’s a mushroom – it’s because the ‘brown rice’ I mixed with the white rice was left over take-out mushroom fried rice.

https://www.instagram.com/p/BQN6aFeg4fp/?taken-by=aterimber

Gardein Wings (or Seitan Wings)

4C Brown Rice

4C White Rice

Frozen Veggies (corn, peas, green beans, broccoli, carrots, green peppers)

2 Tbsp Soy Sauce

1 tsp S&P

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 tsp. Poultry Seasoning

1 tsp. Basil

1 tsp. Ginger

1 tsp. Paprika

¼ tsp Tumeric

Directions:

  1. Make seitan wings first, (if none on hand, if precooked/in fridge skip to Step 2).
  2. Cook rice according to instructions.* (Can spice rice here if throwing in a rice cooker)
  3. In the last 10min. of rice cooking time, fill a pot with water, dump in the frozen vegetables and place on high heat. Once water starts boiling, dump out veggies. Reheat the seitan wings in oven so they’re not cold. (Keep these separate from vegetables)
  4. Add veggies back to drained pot, and add spices. Turn the pot back on to low-medium.
  5. Once rice is done, mix the white and brown rice together in a bowl. Add the Soy Sauce to the rice and mix.
  6. Throw the rice in the pot with the vegetables and stir until evenly mixed. You can also add more spices here if needed.
  7. Once heated, turn off pot and scoop rice mixture out into a bowl/plate, laying the wings across the top of the rice.

Enjoy!

*If you’re using a rice cooker, I don’t recommend tossing both brown and white rice together at once – it will mess up the cooking time and might end up not cooking/over cooking some rice. I’d say to do it in two batches. (Or, you could make this if you have different rice left in the fridge and don’t know what to do with it.)

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