Easy recipe

Fast and Easy Vegan Recipe: Beans-and-Greens Rice Bowl

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Looking for something plant-based that’s quick, healthy, and easy to make? Hoping to fill your tummy, a lunch box, or your family’s plates? Need a dorm-friendly meal option or a simple dish your tween can heat up solo? Hunting for a 15-minute meal? This packable dish is good warm or cool. Give it a try.

Change out the beans and veggies to switch things up. Maybe black beans with peppers and corn, or cannelini beans with spinach and artichoke. Try switching up brown rice for farro or quinoa. Make this suit you.

BEANS-AND-GREENS RICE BOWL

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BEANS-AND-GREENS RICE BOWL

Ingredients:

2 cans pinto beans

3 cups frozen broccoli florets

2 cups frozen peas

2 bags of frozen microwave-in-pouch brown rice

2 Tbl Soy-free Earth Balance Spread

1 Tbl dried Italian seasoning

2 Tbl garlic powder

* 2 tsp fennel seeds (optional)

Salt and pepper to taste

Directions:

Microwave the rice according to package instructions.

Drain and rinse the beans.

Pour frozen veggies into a big microwaveable bowl and top with Earth Balance before microwaving for 8 minutes, or until warmed through.

Add the rice and beans to the cooked veggies then stir in the seasonings.

Refrigerate for later, portion it out for meal prep, scoop into containers for lunch box filling, or serve immediately.

Enjoy!

 

Dill Garbanzo Salad

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Looking for a potluck dish that’s free from the top 8 allergens? On the search for a versatile vegan picnic dish that can go from side salad to sandwich stuffer? Meal prepping for the week and need a healthy, cheap menu item that can transition from packed lunch to snack to dinner? Hunting for a no-cook fiber-rich, protein-filled dish? Dill Garbanzo Salad!

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Canned garbanzo beans, celery, vidalia onion, soy-free veganaisse, lemon juice, dill, salt, and pepper are all you need to make this dish. Simply grab a big bowl and add in 2 cans of drained and rinsed garbanzo beans, 2 handfuls of cleaned and chopped fresh dill, 3 stalks of cleaned and chopped celery, 1 chopped small vidalia onion, 3/4 cup of Soy-free Veganaisse, the juice of 1 lemon, and salt and pepper to taste. Use a potato masher to combine the ingredients. Smash until roughly 2/3 of the garbanzo beans are crushed and the remaining beans are whole. Cover and refrigerate for 30 minutes or overnight.

After refrigerating, stir and taste to check seasoning before serving. Add more salt and pepper if needed, or sprinkle in some garlic powder if desired. If you want to add some extra zing, stir in a bit of juice from a jar of pickles and a couple of diced pickles immediately before serving.

DILL GARBANZO SALAD 

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Ingredients:

2 cans garbanzo beans (drained and rinsed)

3 stalks celery  (cleaned and chopped)

1 small vidalia onion  (chopped)

2 handfuls fresh dill (cleaned and chopped)

3/4 cup Soy-Free Veganaisse

Juice of 1 lemon

Salt and pepper to taste

* Optional: garlic powder to taste, dill pickle juice, and 2 diced pickles

Instructions:

Add all of the ingredients, minus the optional items, into a large bowl.

Using potato masher, crush the ingredients to combine until roughly 2/3 of the beans are smashed and the remaining beans are whole.

Cover the bowl and refrigerate for 30 minutes or overnight.

Before serving, stir and taste, seasoning with additional salt and pepper and/or garlic powder if desired.

For an extra flavor punch, stir in a bit of pickle juice from a jar of dill pickles and a couple of diced dill pickles.

Stuff it into a pita pocket, pile it into a sandwich, smear it on toast, roll it into a wrap, spoon it as a side dish, serve it on top of fresh greens, or scoop it into a Buddha bowl. However you use it, enjoy it!