Recipe Organic Vegan Rice, Potatoes, and Veggies

Enjoy this delicious organic vegan recipe.

Organic Vegan Rice, Potatoes, and Veggies


1 Idaho Russet potato, ends removed, rinsed, chopped
1 C leftover prepared and cooked pkg. Casbah Rice Pilaf (follow cooking instructions on pkg.)
2 C broccoli, stalks removed, rinsed, chopped
1 C organic carrots, ends removed, rinsed, chopped
1/2 C garlic, ends and peel removed, rinsed, chopped
1 C Italian squash or yellow crooked neck squash, ends removed, rinsed, chopped
3 C organic cooked sweet peas, rinsed
2 T Earth Balance Buttery Spread
1 T Bragg Liquid Aminos


Instructions:

Bring 2 quart size stainless steel pots of water to a rapid boil - 1 to cook the potatoes and another to cook the veggies.  Once the water reaches a rapid boil, reduce heat to medium.  Add the potatoes to 1 pot and the broccoli, garlic, and carrots to the another pot and stir gently.  Let the veggies cook for a few minutes until they soften a little and then add the yellow squash and stir gently.  Check the potatoes in the other pot and stir gently, checking the consistency often.  

When the potatoes are soft enough, turn off the heat and remove from the stove and drain.  When the veggies reach a desired soft consistency.  Turn off the heat and remove from the stove and drain.  Once thoroughly drained.   Mix the potatoes and the veggies together in a pot or a bowl, mix in the Earth Balance Buttery Spread and Bragg Liquid Aminos thoroughly and chill in the freezer for a few minutes.  When it's cool enough, serve and enjoy!