I've been meaning to post this for a while, but I've finally had a chance to jot down the recipe and snap some quick photos (apologies for the quality!). This has recently been featured on the HappyCow blog, where I do some guest blogging every once in a while.
When it comes to lunch, I would rather bring something into the office than leave for an hour and spend more money. Since I'm frugal and plant-based, there are only so many options within a five-mile radius of my office. If I'm really in a pinch for time during my rush of leaving the house in the morning, I'll take a quick five minutes to toss together this recipe. This yields enough food for at least three to four days, and is a healthy alternative to the quick lunches I would otherwise be taking.
I've also included a few quick variations at the end to change it up if you become tired of the same old recipe. You can always switch out the veggies or play around with the spices, but this is a quick recipe that will not fail you when time is not on your side! Of course, it wouldn't be a true Texan dish if it didn't include BBQ sauce, so be sure to use this as a "dressing".
Vegan Texas Veggie Bowl Recipe
Yields 4 large servings
1/2 bag frozen corn
1/2 bag frozen green beans
1 bag microwavable whole gain rice (Uncle Ben's)
1 can black beans, drained and rinsed
1 can diced tomatoes with green chilis
1 tbsp. Mrs. Dash Southwest Chipotle seasoning
1 tsp. garlic
1 tsp. all-purpose seasoning
1. Microwave bag of rice per instructions on package.
2. Toss all ingredients together on large bowl.
3. Serve warm with BBQ sauce "dressing".
2 links of Tofurky Italian Sausages, chopped
6 strips of Beyond Meat's Beyond Chicken Grilled Strips, chopped
BBQ sauce topping
Substitute 1 large bag of mixed veggies
1 bag chopped spinach