Ingredients
Units
Scale
For Cooked Rice:
- 2 cups of cooked brown rice – 1 cup uncooked brown rice and 1 & 1/4 cup of water for Instant Pot instructions (1 cup of brown rice and 2 cups of water if made on stovetop.
- spray oil
For Soup:
- 1/2 cup of water for onions (see notes)
- 1 medium onion cubed
- 2 teaspoons of prepared minced garlic
- 1 cup of cubed peppers – any color red or green
- 1/2 teaspoon paprika
- 1 teaspoon oregano
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon pepper
- 1 package of Gardein plant-based beefless grounds crumbles, vegan frozen
- 1 tablespoon of soy sauce
- 2 (14.5 oz) cans of crushed tomatoes
- 4 cups of vegetable broth (can also use 4 cups of water)
- 2 tablespoons of tomato paste.
Instructions
- Cook the brown rice in the instant pot. Spray the inner pan of the Instant Pot with spray oil to help reduce sticking. Add 1 cup of brown rice and 1 & 1/4 cup of water. Secure the lid, set the valve to seal, and use the rice setting. After the cooking process is done, allow to natural release for 10 minutes. If you do not have an Instant pot, follow the directions on the package for stovetop cooking.
- In a large dutch oven or soup pot add the cubed onion and 1/2 cup of water, saute until translucent.
- Add the 2 teaspoons of prepared minced garlic and saute for 1 min.
- Add the green or red pepper, paprika, oregano, red pepper flakes, and ground pepper. Saute for 2 minutes.
- Add the frozen beefless veggie crumbles and cook for 5 minutes on medium heat.
- Add the soy sauce, crushed tomatoes, vegetable broth, and tomato paste bring to a boil.
- When boiling reduce heat and simmer for 20 minutes.
- Add the cooked rice and cook for another 5 minutes.
Notes
- Inspired by Th Savory Vegan – the original recipe
- I saute my onions and garlic with water as I am trying to reduce our oil consumption. You can saute the onions and garlic in 2 tablespoons of olive oil.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stove top
- Diet: Vegetarian
