Vegan MoFo #12: Tahini Lemon Rice & Beans

This dish is kind of strange. The good kind of strange. I have never eaten anything quite like it. Unusual flavor combo alert! Overall I’d say this dish is kind of . . . earthy. Umm, obviously I’m at a bit of a loss as how to explain this one. So, if you like tahini, why not give it a go?

This comes from the wonderful Vegan YumYum cookbook. This cookbook is my favorite kind: the glossy pages + lots of pictures kind. You can also find the original recipe on her blog HERE. I’m posting my modified version below.

Tahini Lemon Rice & Beans

Adapted from Vegan YumYum

Ingredients:

1 ½ cups brown rice

1 bunch kale, deveined and chopped

15 oz can black beans, drained and rinsed

8 oz seitan, sliced

1 medium onion, diced

1 cup carrots, grated

Sauce:

¼ cup soy sauce

¼ cup tahini

2 tablespoons lemon juice

1 tablespoon rice vinegar

2 tablespoons vegan worcestershire sauce

1 tablespoon olive oil

2 tablespoons water

Directions:

Start your rice cooking.

Whisk together all the sauce ingredients in a small bowl and set aside.

In a large skillet, heat a bit of oil and add the onions and seitan. Saute for 10 minutes. Add the kale and cook for another 5 minutes, or until kale is wilted. Add carrots and beans and cook for a few minutes or until heated through. Add sauce and heat for a minute or two. Turn off the heat and mix in the rice. Serve. Eat.