Add diced tomatoes and vegetable broth, scraping up the veggie bits and roux from the bottom of the pot, and bring to a boil. Once boiling, add the potatoes and simmer. Heat olive oil in a Dutch oven and add in onion and mushrooms. Cook until the onions are golden brown and the mushrooms have released moisture. Grab a different potato. I love using Yukon golden potatoes in this traditional vegetable stew, but you could also use other white potatoes or try sweet potatoes.

Oats | Morrisons Quaker Rolled Porridge Oats | Morrisons

Versatile recipe. You can follow this recipe or substitute some ingredients for what you have. The best part of vegetable stew is the ability to use leftover produce from other recipes to create another family meal. Easy to make. You can make this mushroom stew all in one pot on the stove or in an instant pot, much like my beef vegetable instant pot recipe.Stir in some leafy greens. Add a handful of spinach or kale a few minutes before serving. This is an easy way to include more nutritious ingredients and use up some leftover vegetables you may have in the fridge. This recipe combines crispy bacon, fluffy eggs, mixed veggies, and rice all in one irresistible bowl. Add carrot, celery, garlic, and thyme to the onion-mushroom mixture and cook until the carrots soften. Season with salt and pepper.

Easy vegan lunch ideas | BBC Good Food Easy vegan lunch ideas | BBC Good Food

These rice muffins are a delightful and unique creation that brings together the best of both worlds. Dig into these tasty breakfast burritos, loaded with fluffy jasmine rice, juicy breakfast sausage, and colorful bell peppers.

How can anyone say no to the dream team that is crispy, salty bacon, fluffy eggs, and perfectly seasoned rice? Other vegetables: I fill this stew up heartily with a combination of garlic, onions, carrots, celery, and potatoes. Herbs and spices: Fresh thyme adds an earthy, slightly lemony flavor to the stew seasoned with salt and pepper to taste. They’re made with leftover fried rice, a splash of savory soy sauce, two fluffy eggs, and a hint of aromatic sesame oil.

Bowls of Goodness Cookbook | Oliver Bonas

Bet you didn’t think you could make muffins with leftover rice! This recipe proves there’s nothing rice couldn’t do. A fun medley of Jasmine rice, scallions, mushrooms, baby spinach, soy sauce, and butter, this dish is heaven in a bowl. The golden-brown crust adds a delightful crunch, contrasting beautifully with the soft, creamy interior. Nina’s recipes are always vegetarian and often vegan. Her food philosophy is all about balance and fun. This is wholesome vegetarian food at its best, inspired by cooking from around the world. It captures many of the ongoing culinary trends today – home-cooked comfort meals, plant-based recipes, power bowls, sharing dishes, salads, smoothies and porridges – foods that can all be served in a bowl.To reheat vegetable stew. add it to a pot and heat over medium-low heat until warmed through. You can also reheat individual bowls of stew in the microwave. How long will vegetable stew last in the fridge? Cut the chilli in half lengthways and discard any seeds – unless you want a very hot dressing – and chop finely A crispy corn tortilla serves as the base, topped with a perfectly fried egg and a combo of fire-roasted salsa and crumbled queso fresco. Gyeran bap is a traditional Korean dish of steamed rice mixed with a fried egg, soy sauce, sesame oil, and toasted sesame seeds.