Yes, I have an unhealthy obsession with black beans. I know. I’m working on using them in more moderate amounts, but they are just so flavorful, chock full of protein, and the perfect bean, in my opinion. So, today I present to you an easy, healthy lunch idea, that I like to top with lettuce and a little Daiya vegan cheese for added crunch and flavor, respectively.
I often have a difficult time coming up with healthy vegan lunch ideas. Most days I end up eating leftovers or cold cereal (horrors!). Maybe I just don’t like cooking and eating alone. Maybe little M keeps me too busy to think about it. For whatever reason, I don’t create lunch options as often as I ought. But Wednesday? Wednesday was an exception.
This brings me to reason number 99,870,986,576 (ok, that was a totally made-up number) to start a vegan food blog. Blogging has definitely helped me to consume a more balanced diet, except for recipes like pumpkin spice cake that make me want to eat nothing but pumpkin spice cake for a year.
And then there are recipes like this one: simple, easy, and healthfully delicious.
Note: This recipe contains vegan McKay’s chicken seasoning, which may be difficult to find at your average grocery store. Any powdered vegetable bullion will work, you may just need to adjust how much salt is added. Additionally, this recipe contains TVP (textured vegetable protein). It is usually found in the bulk foods section of health food stores, and looks quite a bit like dog food. If you use the unflavored variety, TVP is fairly inexpensive, and can be a great meat alternative. If you are having difficulty finding TVP that is non-GMO, any type of seitan or meat alternative will work for this recipe. Or, you can leave it out altogether.
Vegan Zesty Black Beans and Rice
- 4 cups cooked rice I often mix brown and white rice.
- 1 medium onion chopped
- 1/2 red bell pepper chopped
- 3/4 cups dried texturized vegetable protein chunks
- 1 tablespoon vegan chicken seasoning I use McKay’s
- 1/4 teaspoon cayenne pepper
- juice of one lime
- 1 teaspoon salt or to taste
- 1/4 cup fresh cilantro chopped
- 2 cans black beans total 30 ounces
- Prepare and cook your rice. Set aside.
- Place your TVP (texturized vegetable proteichunks in a bowl of warm water and allow to soak for at least 5 minutes.
- Saute chopped onion and bell pepper in a few tablespoons of water until onion is nearly clear.
- Drain your soaked TVP, and add it to your saucepan with the cooked onion and bell pepper. Add vegan chicken seasoning, lime juice, salt, and cayenne and cook the TVP on medium-high heat for about 1-2 minutes. This allows the TVP to absorb some flavor before the beans are added.
- Add black beans and chopped fresh cilantro.
- Serve hot over rice. Top with lettuce, Daiya cheese, or vegan sour cream, if desired.