Cheesy Vegan Farro with Kidney Beans and Roasted Veggies
Ingredients
- 1 cup farro
- 3 cups water
- 1 cup water
- 1 tablespoon mellow miso
- 1 tablespoon nutritional yeast
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 15 ounces red kidney beans, drained
Preparation
Bring the 3 cups water to a boil
Add farro, cover, and let simmer for 30 minutes
Drain using a fine mesh strainer
Stir together the rest of the ingredients with 1 cup water, and mix into the cooked farro with the beans
Bring to a heat and serve
Roasted vegetables
Roast the vegetables on a lightly oiled baking sheet at 450°F for 30 minutes then pop under the broiler for 5 minutes to get a little char
Season with a sprinkle of Italian herb blend and fresh cracked pepper
