Creamy Vegan Rice and Vegetables
Ingredients
Creamy sauce
- 60g cashews (soaked in water for 1/2 hour and drained)
- 3 tablespoons nutritional yeast
- 1/2 cup oat milk
- Handful fresh parsley
- Salt and lots of pepper
Vegetables and rice
- 2 tablespoons olive oil
- 1 red onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons bouillon powder
- 2 teaspoons oregano
- 1 cup frozen peas
- 8 broccoli florets, chopped
- 300g mushrooms
- 2 handfuls spinach
- 300g cooked rice
- Handful chopped fresh parsley
- 2 spring onions, chopped
Preparation
Add all of the creamy sauce ingredients to a blender, blitz until smooth, and set aside.
Add the onions to a pan with the oil and cook down for 3 minutes on medium heat.
Add the garlic, peas, broccoli, mushrooms, oregano, bouillon powder, and a splash of water.
Mix through for 4 to 5 minutes, adding a little water if it starts to stick.
Add in the cooked rice, spinach, and the creamy sauce and heat through for 1 to 2 minutes.
Ready to serve with the extra chopped fresh parsley and spring onions.
