Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 240g / 8 1/2oz Basmati rice

  2. 1 lb 454g / 16oz Brussels sprouts - trimmed, halved

  3. 2 tablespoons 30ml Olive oil

  4. 6 Garlic cloves - halved

  5. 4 Shiitake mushrooms - stemmed, sliced

  6. 1/2 Butternut squash - seeded, cubed

  7. 1 Carrot - cut into matchsticks

  8. 1 cup 160g / 5.6oz Canned garbanzo beans - rinsed, drained

  9. 1 cup 146g / 5.1oz Packed chopped kale

  10. 1 cup 237ml Soy milk

  11. 1/4 cup 59ml Tamari

  12. 1/4 cup 59ml Nutritional yeast Toasted pumpkin seeds - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In medium saucepan, combine rice and 3 cups water. Bring to a boil, cover, reduce heat, and simmer until water has been absorbed, about 20 minutes. In large saucepan fitted with steamer basket, bring 2 inches water to a boil, and steam brussels sprouts until bright green and still crisp, about 5 minutes. Set aside to cool. In large, heavy skillet, heat oil over medium-high heat. Add garlic, mushrooms, squash and carrot, and cook, stirring often, until tender, 5 minutes. Add beans and kale, and cook, stirring often, until kale is bright green, 1 to 2 minutes. Add brussels sprouts, and reduce heat to medium-low. In small bowl, mix soy milk, tamari and nutritional yeast. Pour over vegetables in skillet, and cover. Remove skillet from heat, and let stand 1 to 2 minutes. Serve over basmati rice and garnish each serving with pumpkins seeds. This recipe yields 4 to 6 servings. Per Serving: 450 Cal; 16g Prot; 8g Total Fat (1 Sat. Fat); 83g Carb.; 0mg Chol; 997mg Sod.; 12g Fiber.


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