This baby here was cooked a while ago and I completely forgot to blog it! So here’s a #throwbackthursday (omg did I just do that?) because it’s my blog and I do what I want.
4 cloves of garlic, minced
1 onion, diced
1 large sweet potato, cooked and mashed
2 cups cooked brown rice
1 tsp cumin
1 tsp chili powder
½ cup of tomato pasta sauce
1 cup of veg stock
1 can of kidney beans, drained and rinsed
1 cup mylk
½ cup nutritional yeast (nooch)
1. Heat a frying pan and add in your garlic and onion, cooking until translucent. Add in the spices, potato mash and rice. Stir well and cook for about 5 minutes.
2. Add the stock and sauce, then stir. Bring it all to a boil, stirring to stop any pan-sticking-messes. You’ll need to then simmer for about 10 minutes.
3. Reduce the heat, then stir in the mylk and nooch.
4. Serve it up with a little capsicum, spring onion and coriander. Don’t forget to season well.