Hope you enjoyed the holiday period? It always baffles me how many sweets/chocy eggs that my children accumulate over the easter period. Fortunately they ask if its good or bad food before they induldge, so I can sift through the sizzling sugary flourescent snakes and the likes and leave sort of the best stuff to ration out until the next holiday:)
Enjoy the Royal Wedding, and here is a quick vegan paella dish for you.
For more on healthy recipes that I previously posted here and on 24savvy.com, check out my blog
http://veganmadeeasy-veganmadeeasy.blogspot.com/
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INGREDIENTS
4 cups of brown rice
Carton of veggie stock (low sodium)
1 cup of frozen organic peas
2 vegan sausages (Tofurkey)
4 garlic cloves finely chopped
1 medium onion finely chopped
1 tsp dried Rosemary
1 tbsp vegan worcestershire sauce
1 tbsp Braggs Amino Acids
3 medium sized zucchini chopped
DIRECTIONS
1. Steam zucchini for approx 10 minutes and then leave to the side.
2. Put brown rice in pan and cover with enough veggie stock that there is 1 inch from top of rice to top of veggie stock.
3. In a new pan cook the onions and garlic on medium heat until golden approx 5 minutes. Add the Braggs and Worcestershire sauce and rosemary, and cook for another 5 minutes. Then add peas and vegan sausage- approx 10 minutes turning until browned.
4. Add cooked rice to vegan sausage mixture, combine well and serve with steamed zucchini.
Enjoy and have a healthy week!
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