Marinated Portobello & Broccoli Over Rice

Marinated Portobello and Broccoli

Marinated Portobello and Broccoli

Cooking vegan dinners can be so simple, and only a few ingredients are needed to have a well-rounded nutritious meal. A lot of people ask me “So what do you eat?” and there’s so much I do it that it takes a while to answer that question. I focus on all I can eat that is fueling my body instead of focusing on the things I’m not eating, and I’m not eating them for a reason so it’s not hard. I eat whole grains (brown rice, sprouted bread, tortillas, quinoa, whole grain or rice pasta, potatoes, etc.), vegetables, fruit, lentils, beans, dark chocolate, and so much more that I rarely eat the same thing in a month (as you see on my blog, because there are countless ways to incorporate these ingredients.) Pizza, sushi, tacos, buddha bowls, desserts, salads, soups, and so much more!

In this case, a healthy dinner can be made in a few minutes and it’s all you need to keep you satisfied. I made rice in my rice cooker with veggie stock and then marinated the portobellos, broccoli, zucchini, and tomatoes in balsamic vinegar, soy sauce, italian seasoning, pepper, vegan worcestershire, and minced garlic. That takes about 5 minutes to prepare, then you let it marinate for a few minutes and throw it into the oven to bake. I had some sliced apple with it and it’s so filling. Having these simple ideas for busy days will take the dread out of preparing a fancy meal.

For leftovers the next day, I added some leftover tofu to this mix and drizzled with oil free BBQ sauce.

Marinated Portobello and Broccoli Over Rice

3 portobello caps, cleaned and cut into a large dice

2 handfuls of grape tomatoes

2 crowns of broccoli, chopped

1 large zucchini, halved and sliced

2 tbsp low sodium soy sauce

3 tbsp balsamic vinegar

1 tbsp vegan worcestershire sauce

1 tbsp minced garlic

1 tsp italian seasoning

salt and pepper to taste

serve over brown rice

  1. Preheat oven to 400* and dice all of your veggies (except tomatoes) and place in a large bowl.
  2. Add all of the sauces and spices to the vegetables and toss to coat.
  3. Spread them on a parchment lined baking sheet and bake for 35-45 minutes until tender and broccoli is slightly crispy. Add the tomatoes onto the baking sheet for the last 15 minutes of cooking until they are soft and juicy.
  4. Serve over brown rice and enjoy the simplicity!

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