RICES

Spicy Konjac Rice Casserole

Low Carb Vegan Recipe

I always keep a batch of this in the fridge for either random snacking or a complete meal. It has a richness of flavors and nutrition that is hard to beat for such a simple meal prep.

1 package konjac rice (14 oz., available on Amazon)
1/2 cup vegan kimchi, scissored into small pieces
1/2 cup mushrooms, finely chopped
1/2 cup onions, finely chopped
1 cup rehydrated TVP
2 tbsp hot sauce (to any Scoville tolerance)
1 tbsp minced garlic
~15 pitted kalamata olives, cut in half
salt and pepper to taste
dried smoky chipotle spice to taste (also available on Amazon)
1 tbsp nutritional yeast

Makes 4 servings.

Variation: replace konjac rice with konjac pasta, & maybe add some sliced tomatoes, shown below

Preheat the oven to 350°F/180°C

Strain the konjac rice and add to a large mixing bowl, then combine with the remaining ingredients except for the nutritional yeast. Stir well, then transfer to a small greased casserole dish. Bake for ~40 minutes. After baking, stir in the nutritional yeast and that’s it!