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. 


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 

Sautéed vegetables:

  1. In a frying pan heat the oil and sauté the onion. 
  2. When translucent add leek and sauté. 
  3. Add the pepper and sauté. 
  4. Add the mushrooms and sauté over high heat. 
  5. Add the courgette, chickpeas and sauté for a few more minutes. 
  6. Season with soy sauce and turn off the heat 

Rice “cream”: 

  1. With a food processor or magic wand, grind all the ingredients until it becomes a cream. 

Veggie bake with cream in the oven:

  1. Preheat the oven to 180ºC. 
  2. To the sautéed vegetables add 1/3 of the “cream”, wrap and rectify the seasonings. 
  3. Transfer to an oven dish. 
  4. Cover with the remaining “cream” and finish with breadcrumbs. 
  5. 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: