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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got the original recipe from The Vegetarian Passport Cookbook. My vegetarian daughter and I both enjoy this recipe and make it regularly. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
2 large garlic cloves, minced |
2 stalks celery & leaves, chopped |
1 1/2 cups carrots, diced |
1 1/2 cups corn (frozen okay) |
1 1/2 cups green beans, cut into 1-inch pieces |
1 1/2 cups cooked brown rice (or white rice) |
3 cups vegetable stock |
pepper, to taste |
1 (14 ounce) can vegetarian baked beans |
1 tablespoon soya sauce |
1 tablespoon fresh thyme (or 1 tsp dried) |
1/2 teaspoon cumin powder |
Directions:
1. Saute onion and garlic in oil until soft in large pot.
2. Add vegetable stock.
3. Add veggies and rice.
4. Bring to a boil.
5. Add pepper, beans, soya sauce, cumin and dried thyme (if you're using dried thyme).
6. Simmer until all veggies are cooked (about 25 minutes).
7. Add fresh thyme now.
8. Heat, serve and enjoy.
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