Vegan Monterey Beans And Rice Recipe

About this recipe

A hearty and flavorful vegan dish featuring spiced beans, fresh vegetables, and melted plant-based cheese served over rice. Perfect for a satisfying dinner.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 400G Epicure Organic Red Kidney Beans
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 480G Echigo Nihon No Gohan Japanese Cooked Rice, 480G
• 250G Holland & Barrett Nutritional Yeast Flakes
• - Chilli Powder Rajah

Instructions

1. 1. Heat a large skillet over medium heat and add 1 tbsp olive oil. Dice 1/2 onion and 1/2 green pepper, then sauté them in the skillet for 3-4 minutes until softened.
2. 2. Stir in 1 tsp chili powder and cook for 1 minute to release the spices.
3. 3. Add 2 cups cooked kidney beans, 2 diced tomatoes, and 3/4 cup tomato sauce to the skillet. Stir well to combine.
4. 4. Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally.
5. 5. Sprinkle 1/2 cup nutritional yeast evenly over the top of the bean mixture. Cover the skillet with a lid and cook for 1-2 minutes, or until heated through.
6. 6. Serve the bean mixture over cooked rice and pair with a side of steamed carrots for a complete meal.