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


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


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.









Susan Hollingshead

Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time Spud customer, and now our very own resident vegan blogger!

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