Vegetable Bake

November 8, 2015

 

 

 

Ingredients:

 

 

- 2 cups of rice 

- 30 grams of sunflower butter

- Broccoli 

- A bunch of asparagus 

- 1 tbp of grated garlic

- 1 sliced courgette

- 200 grams of mushrooms

- 1 sliced carrot

- 1 pepper (capsicum)

- 1 1/2 tbsp of vegetable gravy granules 

- 2 tbsp of vegan savoury yeast

- 3 tbsp of french fried onion

- Tarragon, thyme, salt and pepper to taste

- Grated smoky soya cheese

 

 

 

Method:

 

Prepare rice as you usually prepare it and once it is cooked add butter to it and stir. (I prepared the rice in the rice cooker and added 4 little cups of rice, filled it up to number 4 measurement, added a bit of oregano and a tomato.)

 

Place broccoli and asparagus in a pot and cover them in water. Allow them to cook until their colour is more vivid and they are softer. 

Take them out of the water and leave water in the pot, while the water is still hot add the veggie gravy and yeast to it and stir until the mixture thickens. Once this is done, put it aside.

 

 

Fry courgette and carrot in oil, garlic, tarragon and thyme .Stir and after a couple of minutes add the mushroom and pepper, fry for a few minutes till they're slightly softer and lastly add the broccoli and asparagus previously cooked along with the sauce mixture.

 

Rub butter in a glass baking dish, put in the rice and then the vegetable-mixture sauce. Then cover with a bit of grated soya cheese and pepper and melt in the oven on bake. Finally sprinkle crispy fried onions on top and broil it for about 5 minutes. 

 

Enjoy =) Namaste

 

 

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