Ingredients

300g tofu, cut into large strips

2 cups of brown rice

6 cups of filtered water

1 zucchini (courgette), thinly sliced lengthwise

8 okras, thinly sliced

¼ pumpkin, diced

½ eggplant (aubergine), salted and thinly sliced

½ cup of linseeds

2 handfuls of baby spinach

1 onion, diced

2 garlic cloves, crushed

Extra virgin olive oil

 

Method

Sauté garlic and onion with oil in wok

Add pumpkin, zucchini, okra and eggplant; stir-fry until cooked

Mix through linseeds, tofu, baby spinach and cooked rice

Serve with seasoned seaweed

 

Serves 3-4 people

 

Vegetarianism isn't about fanatical personal purity; it's about having some perspective. Move at your own pace; no one's keeping score. Vegetarianism isn't about scarcity; it's about abundance. It's not about restriction; it's about liberation. Not about what we're against but what we're for. Not for some far-off time but for right now. For me going vegetarian is less about becoming something and more about being true to ourselves.

Michael Gregor, MD

 

From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright C 2014 by Leigh-Chantelle. Photo by Carol Slater Photography.
Purchase the print or eBook online or at vivalavegan.net