Vegan rice and vegetable pan with roasted almonds

Ingredients for 2 servings:

• 60 g brown rice (brown rice basmati)
• 200 g mushrooms
• 280 g zucchini
• 1 onion(s)
• 40 g almond sticks
• 3 tbsp oil for frying
• some salt
• some cayenne pepper
• 4 tsp, heaped vegetable cream (Vega-Creme)
• 4 tbsp oat milk (oat drink), natural
• 8 mini tomatoes
• 50 g cheese substitute (vegan feta “Veta”)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

delicious

Cook the brown rice according to the instructions. In the meantime, clean and finely chop the mushrooms. Quarter the washed zucchini, skin on, and slice. Dice the onion. Roast the almonds in a dry pan. Fry the mushrooms and zucchini in oil for about 8-10 minutes. Add the onion and continue frying briefly. Season everything with salt and cayenne pepper. Mix in the rice, Vega, and oat milk and season to taste. Dice the Veta and quarter the tomatoes, and stir both in. Divide the vegetable pan among plates and sprinkle with the almonds.