Rice Bowl with Mildly Spiced Veggies, Vegan Black Bean Burger & Cashew Cheese Sauce

This dinner came about when I had recently finished a 3 week juice plan and wanted something simple but with a little flavour – not too much, as my digestion wouldn’t be able to cope so soon.

My husband was having chilli, so I decided to have a mild version and also use up some mushrooms and bits of veggies as well as cashew cheese sauce (recipe here) left over from the previous evening, plus a solitary Vegan Black Bean & Walnut Veggie Burger that had been lying forlornly in the freezer for some time. (A chilli burger would work well here too, see Vegan Tiger Nut & Peanut Chilli-Burger).

(I dare anyone to ask where the protein is in this recipe!!)

(You could use spicy tofu in place of the veggie burger and if you really want to spice it up, add a real chilli pepper!).

The idea was to have rice with mildly chilli-flavoured stir-fried veggies topped with the crumbled burger and lightly chilli-seasoned cashew cheese sauce. 

It turned out really well, but there was far too much for me. It was very filling. I could have halved it and had a small green salad and it would have been more than enough.

 Vegan, gluten-free, organic where possible.

Ingredients for 1-2 servings

1/2 Cup Brown Basmati Rice each, soaked and rinsed well

Various veggies, we used:

Kale, washed and chopped

Red Cabbage, washed and shredded

Carrot, shredded

Chestnut Mushrooms, washed and chopped

Courgette (zucchini), washed and chopped

1 Heaped Tsp Raw Virgin Coconut Oil

Chilli Powder

Tamari

 Black Pepper

Cashew Cheese Sauce

Method

Cook the rice in about twice as much water until it is absorbed or until it is al dente, you don’t want it split and mushy, it doesn’t taste as nice and it means the rice now behaves as a sugary carbohydrate with a higher GI rating.

Melt the oil; when hot but not smoking, add a little chilli powder then add the veggies, one group at a time so as not to mudddy the colours. Keep them moving.

Add a few twists of Black Pepper.

We added a little tamari to the mushrooms.

Cover and allow to cook on a low heat for a few minutes until done but still with a bite.

Meanwhile, slowly  warm up the burger and cashew cheese sauce.

We added some chilli powder and extra nutritional yeast to the sauce once it was warmed up.

Place the rice in the bowl, add the veggies, top with the crumbled burger and drizzle or pour over the sauce.

Et Voilà!

Copyright: Chris McGowan