Easy Marinated Vegan Rice and Beans With Oat Milk Cream

In the summertime, I crave simple, vegetable-based dishes that are not too hot but give a lot of energy.

When I was looking for some inspiration on my blog, I realized that I actually have very few salads and overall “healthier” recipes. Which says a lot about me and my taste buds! But when it is 30 degrees outdoors it is actually what I am craving. So expect a little more beans, whole grains, and salads here.

I threw this recipe together last week based on what we had in the fridge and the pantry in the summer cottage. It requires minimal cooking, just a little chopping and boiling of rice. I used Frebaco’s raw rice which was super simple and delicious but if you want you can replace it with ordinary rice (preferably not jasmine rice as it sticks too much).

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The bean salad is a great base to put together and eat for a light lunch. Mix down any vegetables, such as corn, cucumber, pepper, tomato, or onion, and season as you like. Preferably buy beans that are a bit better quality so they do not stick together as much as they did here on the pictures.

Easy Marinated Vegan Rice and Beans With Oat Milk Cream

Yield: 4

Easy Marinated Vegan Rice and Beans With Oat Milk Cream

Ingredients

  • Marinated Beans
  • 3 packets of mixed beans (chickpeas, kidney beans, white beans - anything works)
  • 2 cloves of garlic
  • 1 tablespoon olive or rapeseed oil
  • 1.5 tablespoons fresh lemon juice or white wine vinegar (white balsamico also works well!)
  • 2 teaspoons mixed dried herbs and spices to taste
  • 1 bundle of chives or green onions
  • 0.5-1 tbsp chipotle paste
  • 1.5 dl of corn
  • Salt and pepper to taste
  • Brown Rice Salad
  • 6 servings of raw rice
  • 1 red lace paprika
  • 1/2 bouquet of broccoli
  • 1 large fist sugar peas
  • 2 dm leeks, both green and white kinds work
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 cloves of garlic
  • Salt and pepper
  • Garlic Sauce
  • 2 dl Oatly iMat Fraiche
  • 1 split garlic
  • 1 tbsp olive oil
  • Juice from fresh 1/3 lemon
  • Salt and pepper

Instructions

  1. Rinse the beans. Chop the garlic and green onions / chives
  2. Mix the beans with the onion and all other ingredients. Taste until you are satisfied!
  3. Cook the rice according to the instructions on the package
  4. Mince garlic, peppers, and broccoli. Also use the stem of the broccoli!
  5. Shred the leek finely and the sugar peas roughly
  6. Mix the vegetables and the freshly cooked and steaming rice in a large bowl
  7. Stir in olive oil, vinegar, and spices and season with salt and pepper
  8. Mince garlic
  9. Mix together all ingredients and taste
  10. Leave to stand for a while before serving

Looking for more fresh, summer-inspired meal ideas? This gluten-free tabbouleh, complete with cauliflower couscous, is the perfect dish to enjoy in the sun. For a kick of protein, feel free to add cooked whole lentils or chickpeas.

For a light dinner, this grapefruit and avocado salad, served with punchy miso ginger dressing, is bursting with flavor. Crunchy roasted pistachios and pumpkin seeds top it off perfectly, offering protein, potassium, and magnesium.

For something a little heartier, go for a vegan salad and chickpea sandwich. It’s nutritious and delicious, sure to become a lunchtime staple.

To wrap up any meal perfectly, this refreshing watermelon crush drink is the way to go. For the hotter months, it’s great to sip on throughout the day, cooling you down and keeping you healthy.

This recipe was republished with permission from Jävligt Gott.


Image Credit: Wikimedia Commons

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Easy Marinated Vegan Rice and Beans With Oat Milk Cream
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