One Pot Vegan Chinese Style Eggplant Rice Recipes
ONE POT RATATOUILLE RICE
Simple one pot ratatouille rice that highlights late summer produce in a super easy stovetop meal!
Provided by Yup, it's Vegan
Categories dinner
Time 40m
Number Of Ingredients 13
Steps:
- In a skillet or saucepan, warm the olive oil over medium heat. Add the onion with a sprinkle of salt, and cook for 3 to 5 minutes, stirring frequently, until translucent. Add the garlic and cook for 30 to 60 seconds more, until fragrant.
- Add the zucchini, eggplant, black pepper, oregano, red pepper flakes, another pinch of salt; stir; and cook for 60 seconds. Add the bell pepper and tomatoes with another pinch of salt and cook for 2 to 3 minutes, until the tomatoes start to release some liquid.
- Finally, add the rice and vegetable broth and stir. Bring the mixture to a gentle boil, then reduce it to a simmer. Cover the pan and cook the mixture, stirring occasionally, for about 15 to 18 minutes or until the rice is done. Add more liquid if you notice the liquid is low and/or the rice is sticking to the bottom of the pan.
- Season to taste with more salt, pepper, dried herbs, and red pepper flakes as desired. Serve hot, topped with chiffonade of fresh basil. Once cooled to room temperature, leftovers can be stored for up to 5-7 days in the refrigerator.
Nutrition Facts : ServingSize 1 third recipe, Calories 363 kcal, Carbohydrate 69 g, Protein 8 g, Fat 6 g, SaturatedFat 1 g, Sodium 672 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 4 g
ONE-POT VEGAN CHINESE STYLE EGGPLANT RICE
Make and share this One-Pot Vegan Chinese Style Eggplant Rice recipe from Food.com.
Provided by Sudika
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak soy beans overnight. Rinse and drain.
- Cook or pressure cook rice and soy beans till done.
- While rice and beans cook, heat oil in pan.
- Add chillies, ginger and cumin and stir fry for a few seconds.
- Add eggplant and peas and cook till eggplant is done.
- Add all seasonings and fold in cooked rice and beans.
- Garnish with coriander. Serve hot.
Nutrition Facts : Calories 288.7, Fat 4.8, SaturatedFat 0.8, Sodium 260.9, Carbohydrate 54.3, Fiber 8, Sugar 6.4, Protein 8.7
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