Hey Everyone!! :-)
Ingredients:
4 cups cooked rice (your favorite variety)
2 cups brussel sprouts halved
1 butternut squash cleaned, peeled and chunked
2 cups broccoli florets
2 onions chopped
1 cup sliced almonds
4 cloves garlic grated
2 tbsp oregano
2 tbsp basil
2 tbsp paprika
2 tbsp cumin
2 tbsp turmeric
1 tbsp red pepper flakes (optional)
2 tbsp spicy brown mustard
4 tbsp sesame seeds
1/4 cup vegetarian Worchester sauce
1 cup balsamic vinegar
1 cup olive oil
1 cups vegetable stock
1/2 stick butter
Salt and pepper to taste
Put the cut vegetables on a foil-lined baking tray. Brush them with the balsamic vinegar and sprinkle them with olive oil. Bake them at 400 degrees Fahrenheit until they soften and start to brown. Remove them from the oven and set them aside.
Add the remaining olive oil and vinegar along with the rest of the ingredients, except for half a cup of the almonds and the cooked rice, to a saucepan and heat until they simmer. Simmer them over low heat for about five minutes. Put the roasted vegetables and rice in a baking dish and mix them together. Pour the contents of the saucepan over the rice and vegetables and stir them until everything is evenly distributed. Sprinkle the remaining almonds over the top and bake the dish at 400 degrees Fahrenheit until the almonds are toasted. Remove from the oven and serve warm with a side of crusty bread.
Bon appetit!
Being a Vegan and still learning. Great Recipe. I just leave butter out and It is Vegan!!
ReplyDeleteThanks! I hope you enjoy it. :-) I post recipes on my blog every Sunday and many of them can easily be made vegan by leaving out or substituting an ingredient or two. :-)
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