YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 packet Black Rice
- Half Broccoli
- 1 Red Pepper
- Half Onion
- 3 cloves Garlic
- Half pack Tofu
- 1 pack Basil
- Half Pack Rocket
- Handful Parsely
- 1.5 Tablespoons Nutritional Yeast
- 1 Cube Veg Stock
- 1 packet Black Rice
- Half Broccoli
- 1 Red Pepper
- Half Onion
- 3 cloves Garlic
- Half pack Tofu
- 1 pack Basil
- Half Pack Rocket
- Handful Parsely
- 1.5 Tablespoons Nutritional Yeast
- 1 Cube Veg Stock
Directions
1. Cook the black rice, as shown on the packet. Add a cube of vegetable stock to ensure it absorbs flavor.
2. Chop up the onion and 2 garlic cloves, frying them off on a medium heat in a large, high sided frying pan. Lightly season with salt and pepper.
3. Chop up the broccoli, pepper, and any other veg. Add them to the pan and season again.
4. Cut up the tofu into small pieces, and fry in a separate pan on a high heat. Season once they begin sizzling, and cook until they are crispy.
5. In a blender, add the basil, rocket, parsley, yeast, salt, pepper, with the garlic at the top. Add 2 tablespoons of water from the boiling rice, and a glug of olive oil. Blend until smooth and bright green.
6. Drain the rice and add to the pan, pouring the sauce on top. Stir to combine, and season again if necessary.
Related: GF Vegan Butternut Squash Pesto Pizza
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Eli Basta
