Rating: 4 stars
47 Ratings
  • 5 star values: 22
  • 4 star values: 19
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3

I developed this recipe using a few of my favorite ingredients. This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike.

Recipe Summary

cook:
1 hr 25 mins
total:
1 hr 55 mins
prep:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.

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  • Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.

  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.

  • Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

Nutrition Facts

714 calories; protein 21.5g; carbohydrates 166.2g; fat 3g; sodium 1812.3mg. Full Nutrition
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