I mixed everything together and simmered it for as long as it took the brown rice to steam in our rice maker. When I added the cooked rice to the pot, the meal had a lovely stew-like consistency; I wasn’t sure whether a fork or a spoon would be more appropriate. It was perfect for the chilly and rainy night. Here’s the basic recipe:
1 Can of Black Beans, mostly drained
1 Can of Stewed Tomatoes, pureed
1/2 Block Wild Rice Tempeh, crumbled
2 Med/Large Carrots, peeled and roughly chopped
1/2 Block Vegan Vegetable Bullion Cube
Cooked Brown Rice (1/2 cup uncooked)
This recipe makes two very generously sized portions. Knowing how Stewart and I eat, this should probably actually serve three to four people, especially if you have bread or a salad or something to go with it.