Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.
Ingredients:
1/4 pumpkin, thinly sliced
1 bunch of asparagus, cut lengthwise
2 zucchini (courgette), thinly sliced
1 eggplant (aubergine), salted, then thinly sliced
1 bunch of bok choy
400 gram red kidney beans, cooked
1 cup brown rice
3 cups water
Olive oil
Black pepper
Rosemary
Basil
Method:
Boil 3 cups of water, then add brown rice, heat until cooked
Combine olive oil with pepper, rosemary and basil in heated wok
Add pumpkin, asparagus and zucchini, stir-fry
Add eggplant, mix until soft
Add bok choy and kidney beans, stir through
Combine with rice and serve
Serves 3-4 people
Chia (328 comments)
A stir fry with greens, rice, and beans plus basil and herbs sounds like it could be good. Thanks for the idea.