This week's Meatless Monday suggestion is a delicious and easy recipe created by Vania Ribeiro from Made by Choices - it will undoubtedly be a hit at the dinner table.
It is a delicious and perfect recipe to use vegetable leftovers in the refrigerator. “Cream” is made from cooked rice. A perfect recipe for the whole family and zero waste.
Ingredients
4 people
For sautéed vegetables:
- 1 tbsp. olive oil
- 1 chopped onion
- 1 leek stem cut into slices
- 1 red pepper cut into small cubes
- 200 g mushrooms (I used pleurotos, but any variety works)
- 1 courgette cut into cubes
- 200 g chickpeas already cooked
- 1 tbsp. soy sauce
- Black pepper, to taste
- Sweet pepper, to taste
For rice “cream”:
- 200 g cooked rice
- 350 to 400 ml water
- 1 clove of garlic
- 2 tbsp. Nutritional yeast
- Black pepper, to taste
- Coarse salt, to taste
Instructions
Sautéed vegetables:
- In a frying pan heat the oil and sauté the onion.
- When translucent add leek and sauté.
- Add the pepper and sauté.
- Add the mushrooms and sauté over high heat.
- Add the courgette, chickpeas and sauté for a few more minutes.
- Season with soy sauce and turn off the heat
Rice “cream”:
- With a food processor or magic wand, grind all the ingredients until it becomes a cream.
Veggie bake with cream in the oven:
- Preheat the oven to 180ºC.
- To the sautéed vegetables add 1/3 of the “cream”, wrap and rectify the seasonings.
- Transfer to an oven dish.
- Cover with the remaining “cream” and finish with breadcrumbs.
- Bake for 15 to 20 minutes.
Recipe and images by Vania Ribeiro from Blog Made by Choices. See more about the author and this recipe here: https://madebychoices.pt/legumes-com-natas-no-forno/