Tricken, Rice, and Pesto
(Published: )
| Prep Time |
Cooking Time |
Servings |
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1 person |
Ingredients:
- 2 tbsp avocado oil
- 1 lb mushrooms, sliced
- 1 yellow, orange, or red pepper, sliced
- 1 lb asparagus, broken into 1 inch pieces
- 1 lb vegan chicken strips substitute
- 227 grams vegan pesto
- 1/2 cup veggie broth
- 2 cup cooked rice (or other grain)
- salt and pepper to taste
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Directions:
In a large pot, over medium low heat gently saute mushrooms in avocado oil until they are soft.
Add peppers, asparagus, chicken-free strips, cooked rice, broth and then stir in the pesto.
Cook for another 15 or 20 minutes until strips are thawed and everything is hot.
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