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Rosemary Tomato Rice Stew U

Aliamentation's picture
Need a quick vegan meal? Try this vegan tomato rosemary stew with rice. Made quickly and easily with canned tomatoes rice and rosemary, this stew can be made interesting with your vegetables of choice.
Ingredients
  Canned tomatoes with juice 1 Cup (16 tbs)
  Dried rosemary 1 Tablespoon
  Cooked rice 1 Cup (16 tbs)
  Lemtils 1 Cup (16 tbs), red lentils, soaked
  Vegetables 1 Cup (16 tbs) (Broccoli, Bell Peppers, Mushroom)
  Tofu 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
  Cayenne pepper To Taste
  Soy sauce To Taste
  Ground black pepper To Taste
  Parmesan cheese 1 Tablespoon, vegan
Directions

Heat a wok with some olive oil and add the vegetables and tofu in.
Stir fry.
Add in the tomatoes and stir.
Add in the lentils.
Bring to a boil and reduce some excess liquid.
As it cooks, add in the curry powder and some cayenne pepper.
Add in a little rosemary.
Add soy sauce. Stir well.
Add black pepper.
Add the rice in. stir and set heat to low.
Remove from heat when you have the desired amount of liquid left.
Top with the cheese.
Serve!

Recipe Summary

Difficulty Level: 
Easy
Channel: 
American
Cuisine: 
Main Dish
Course: 
Savory
Taste: 
Boiled
Method: 
Stew
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4
Planning a vegan meal for friends, here is a great recipe to serve along side rice. Check out Alia making Rosemary Tomato rice stew using canned tomatoes along with choiceful vegetables and flavors. Delicious and particularly great for tomato lovers!

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1 Comment

foodpsychologist's picture
Your tomato Rosemary Stew looks yummy ! Could you suggest another herb with which it tastes just as good...in case I can't get Rosemary? I'd like to use cottage cheese in place of tofu. how will that taste ?