On Wednesday’s We Cook Vegan! #Wegan

Hey! It’s My Vegan List and I’m back with another Zero Waste & Eco Friendly Vegan Recipe! This week we will be “Loving our Leftovers!” This quick and simple recipe only requires 3 things! Leftover takeout rice, a can of vegetables or bag of frozen vegetables and the leftover sauce from your takeout! I used what I had on hand which was a can of mixed vegetables with potatoes and although I was hesitant with using this particular can because of the potatoes it had great flavor and added texture! This is the beauty of this recipe it’s versatile. If you’re an onion lover like myself you can chop up an onion and add to your pan before you add the rice just to allow the onions to sweat a bit. Or if you’re feeling veg-gy you can add broccoli crunch. Like I said a super versatile meal.

Utilizing your Leftovers and miscellaneous items in your kitchen/ cupboard is what this recipes is all about. To often then not we end up throwing food away because we lack the creativity to look further than what we normally make, but that doesn’t mean we have to. Put your chef hat on and get to creating! Make those leftover veggies and protein from last night’s dinner into today’s breakfast; whether that’s making a chickpea flour omelette or a tofu and veggie scramble! The possibilities are endless; even when you think the leftovers have come to the end of the road.

Ingredients:

Stir Fry:

• Leftover White or Brown Rice

• Canned/ or Frozen Mixed Vegetables

Stir Fry Sauce:

• 2 Duck Sauce

• 2 Soy Sauce

• 2 Hot Mustard

Instructions:

In a pan heat your rice on medium to low heat for two minutes. Add in your drained and rinsed canned vegetables - if frozen cook vegetables first and allow the water to cook out of them. Once blended add in your stir fry sauce. Add more soy sauce if you’d like more of a brown color. Mix until sauce is covering all rice and there’s no white rice left and serve! For plating you can fill rice into a bowl add a plate on top of rice and flip over to create domed rice. If you’re looking for more to serve with this meal it can be paired with a can of chickpeas cooked to your desired flavor or paired with a side of Vegan Crab Rangoon. Recipe posted on Instagram @myveganlist

Thanks for checking out this recipe! Hope you’ve learned a thing or two and remember On Wednesday’s We Cook Vegan!

#myveganlist

#wegan