Vegan Beer Brats & Veggies

Photo: Denise Wetherell

Yield:

8.0 servings

Added:

February 28, 2010

Creator:

Anonymous

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Ingredients

2 Tofurkey brand beer brats (sliced and quartere

2 zucchini (sliced and quartered)

1 Yukon gold potato (cubed)

2 heirloom tomatoes

1 cup shitake mushrooms

1/4 cup olive oil

dash of salt and pepper to taste

Garnish with:

Italian green beans

1 teaspoon cayenne

1 teaspoon garlic powder, oregano and 1 cup brown rice (cooked in rice cooker)

dash of salt and pepper to taste

Garnish with:

Italian green beans

Preparation

1

Cook rice in a rice cooker. Add more onions to taste. Experiment with different ratios of veggies.

2

Fry chopped Yukon gold potatoes, Tofurkey beer brats with chopped onions with some olive oil. Fry ingredients until browned and onions are soft. Mix in zucchini, shitake mushrooms and herbs and spices. Cook until potatoes can be pierced with a fork.

3

Serve mix over rice and garnish with avocado, tomato and green beans.

4

Cook rice in a rice cooker. Add more onions to taste. Experiment with different ratios of veggies.

5

Fry chopped Yukon gold potatoes, Tofurkey beer brats with chopped onions with some olive oil. Fry ingredients until browned and onions are soft. Mix in zucchini, shitake mushrooms and herbs and spices. Cook until potatoes can be pierced with a fork.

6

Serve mix over rice and garnish with avocado, tomato and green beans.

7

Optional: Sprinkle ground hemp seed on top!

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