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Roasted Vegetable Stew over Brown Rice

Batch Cooking is the way to cut your time in the kitchen significantly. So far I have made the following meals out of the batch cooking of vegetables I made recently. There was some Buddha Bowls and a salad. This recipe is using the last of the veggies to make a hearty Roasted Vegetable Stew that I will serve with homemade GF Bread.

  • Roasted Vegetables from the batch cooking, cut into bite size pieces
  • 1c White Beans, leftover from the salad
  • 1 can (14.5 oz.) Tomatoes, diced
  • 1 1/2-2 c Vegetable Broth
  • 2 Bay leaves
  • 1 tsp All-purpose Seasoning
  • 1 tsp Coconut Aminos
  • 1/4 c Nutritional Yeast
  • 1-2 c Short Grain Brown Rice, Cooked

Combine veggies, beans, tomatoes, 1 1/2c vegetable broth, bay leaves, all-purpose seasoning and coconut aminos in a large Dutch oven.

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Simmer until flavors have melded together and the stew is heated through.

Stir in nutritional yeast and add more broth if needed.

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Ladle the veggies over the brown rice.

Serve. Eat. Enjoy

Note: Short grain brown rice is my favorite brown rice. It is also called sticky rice. It has a wonderful chew factor. I have been using this in place of long grain brown rice.

Note: You can make this in the slow cooker. Just set on low and add the slurry just before you are ready to serve.

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Batch Cooking – Vegetables

Batch cooking is one of my favorites ways to get a lot of variety into my meals throughout the week. By chopping and dicing one time during the week I can get a lot of my meals half way finished before it is time to eat.

This is just a sampling of what I do. I try to vary the vegetables every week, so it does not get boring.  This is what was in my refrigerator at the time.

  • Green Beans
  • Eggplant
  • Carrots
  • Zucchini
  • Sweet Potatoes

There really is no rhyme or reason to the ingredients, it is just what caught my eye when I went to the grocery, and what I had not yet used.

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I chopped all the veggies. Then I tossed them in some vegetable broth and All-purpose  Seasoning.  Then I roasted them at 425 degrees until the veggies were fork tender.  Each veggie is a little different, depending on its density. The key is the hot oven.

What to do with all of these? Well, Buddha Bowls are always good. Use brown rice, millet or quinoa for a base and go from there. There is also wraps. Use a gluten-free tortilla, some greens, the roasted veggies and your favorite sauce and you have a fabulous meal in minutes.

Soups are great for using up the remnants of the veggies. You could make it chunky or creamy by using a blender. Throw in some type of grain and greens and you have something different.

Quesadillas are a fun way to use the roasted veggies. Maybe, a tofu scramble or breakfast burrito. There are so many possibilities, and you do not have to eat the same thing over and over.

Just by adding a few seasonings or some fresh items you can transform any meal.

I mentioned sauces. Everything tastes better with a sauce. Here a few I like to use.

I hope I gave you some fresh ideas to help your meals come together. There is no need to spend the whole day or evening in the kitchen if you do not want to. Let it not be a chore, but a culinary adventure.

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