One-bowl Vegan Dinner
I love vegan buddha bowls and how all the tons of goodness melds together in one bowl. This recipe has it all: Nutrient dense ingredients, simple but powerful flavors and belly-comforting goodness. You can swap out the garbanzo beans for kidney or black beans if you prefer and best when served with sautéed greens on top or on the side.
Recipe by: Arlene Jacobs
¼ cup sweet butter or extra-virgin olive oil
1 cup thinly sliced onions
½ cup fine vermicelli noodles, broken into 1-inch pieces
1/3 cup slivered almonds
1-1/2 cups brown rice
3 cups vegetable broth
3 tbsps. currants or dark raisins
1 heaping tsp. ground allspice
1-15.5 oz. can garbanzo beans
Salt & black pepper, to taste
1/3 cup chopped fresh Italian parsley
- Melt butter or heat oil in a saucepan and add onions. Saute over medium heat until onions have begun to brown.
- Add noodles and almonds and continue to cook until noodles and almonds become golden and onions are amber. Add rice and continue to cook 2 minutes more, stirring to ensure ingredients do not burn.
- Add vegetable broth, currants, allspice and season, to taste with salt and pepper
- Bring ingredients to a boil and allow mixture to simmer for 5 minutes. Cover pan and continue cooking on low for about 40 minutes, or until all liquid is absorbed and rice is tender.
- Add garbanzo beans and sprinkle generously with chopped parsley.