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
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
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