When we first moved to Colorado Springs, I had limited kitchen supplies (until the movers showed up a week later) and even fewer spices. I threw this meal together using the one pot and one pan we had brought with us in the car. In the picture, you can even see the fancy paper plate design! This meal uses just the basics but it wound up being pretty delicious. I made it again recently and it didn’t disappoint.
I had been wanting to try the Beyond Meat products for awhile and was so excited when I found them in the grocery store! Beyond Meat is a great vegan meat substitute that’s liked by vegans and omnivores alike. Seeing as it’s Meatless Monday, try using this product to take meat out of your diet one day during the week. Cheers!
-1 cup uncooked whole grain brown rice
-1 medium onion, diced
-1 of each red and green bell pepper, diced
-1 of each squash and zucchini, diced
-1-2 Tbsp low-sodium vegetable broth
-8 oz container of sliced baby Bella mushrooms
-2 cloves garlic, minced
-2 handfuls baby spinach or shredded kale
-3/4 c frozen corn
-1 tsp Mrs. Dash no salt original blend
-2 tsp cumin
-1 Tbsp chili powder
-1 Tbsp Bragg’s Liquid Aminos
-hot sauce, to taste
-1 (15 oz) can of low-sodium black beans, drained and rinsed
-1 (9 oz) package Beyond Meat Chicken-free strips
-6 Ezekiel tortillas
1. Follow directions on package to cook rice. Meanwhile, in a large pan, add peppers, onions, squash and zucchini with veggie broth over medium heat. Cover pan and steam veggies for 10 minutes or until soft.
2. Add mushrooms, garlic, corn and spinach to the pan. Sautée uncovered for another 5 minutes. Stir frequently to ensure spinach wilts.
3. Add spices until fragrant, or 1 minute. Add chicken-free strips and black beans. Lower heat and sauté uncovered for about 10 minutes.
4. Either serve over rice or combine with rice in Ezekiel burrito wraps. Add avocado and salsa to spice it up!