THIS ONE POT VEGAN DINNER MAKES PLANT-BASED EATING EASY

On those occasions when I don’t have a lot of time to cook I try to keep a few “staples” on hand that I can use to whip up a one pot vegan dinner quickly. In a previous post I have written about quick and easy pasta dishes using Sunflower Kitchen’s vegan Basil Pesto, something I always have on hand. I have also written about a product that Spud carries; Beyond Meat’s Chicken-Free Strips, another staple I keep in my freezer. When cooking, I also try to create food that can be easily reheated so my husband has something to take to work for lunch.

Yesterday was one of those days when I was running out of time to be creative but I also didn’t want to make my usual pasta dish. Instead I created a rice dish with pesto and chicken-free strips and it turned out to be very good, so I thought I would share it here.

One Pot Vegan Dinner: “Tricken”, Rice, and Pesto

 Ingredients

2 T avocado oil

1 lb mushrooms, sliced

1 yellow, orange or red pepper, diced

1 lb asparagus broken into 1 inch pieces or 1 zucchini, diced

1 lb of Beyond Meat Chicken Free strips

1 container of Sunflower Kitchen Pesto

½ cup vegetable broth

2 cups of cooked rice (or a blend of rice and quinoa)

Salt and pepper to taste

Directions

In a large pot, over medium low heat gently saute mushrooms in avocado oil until they are soft. Add peppers, asparagus, chicken-free strips, cooked rice, broth and then stir in the pesto. Cook for another 15 or 20 minutes until strips are thawed and everything is hot.

Last night, I used a zucchini because I had no asparagus and it was yummy but I think that asparagus would be even better. The pepper made the dish colourful and really any colour would do. I also used a blend of sprouted brown rice, wild rice and quinoa which was delicious. This reheated beautifully for my husband’s lunch and mine as well.