This gluten free dish will help keep you full, and packed with protein and veggies.
Cook 1 cup wild rice and 2 cups water in saucepan until white ends form (approx 20 minutes)
Cook 1 cup brown rice and 2 cups water in saucepan until tender
Combine both rice mixtures together and set aside
Saute garlic in wok
Add eggplant and zucchini, stir-fry until cooked
Add Chinese greens, cook until soft
Add sun dried tomatoes, olives, tofu and almond flakes, mix well
Combine with rice mixture
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Powered by Edamam
From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright C 2014 by Leigh-Chantelle. Photo by Carol Slater Photography. Printed by permission.
Purchase the print or eBook online or at vivalavegan.net
Trending This Week