Cheesy Tomato and Kale Sauté

Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out.  Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!

* I call this a “cheesy” saute because the nutritional yeast has a flavor that is reminiscent of cheese!

Cheesy tomato and Kale Saute

Produce Used:

  • 3 full leaves of kale, chopped
  • 1/2 of a small yellow onion, chopped
  • white button mushrooms, sliced
  • 1/2 a (past) ripened avocado, sliced

 

Other Ingredients:

  • 1 1/2 cups cooked white rice
  • 1 can of diced tomatoes, drained
  • cilantro for garnish
  • 3 teaspoons essential seasoning blend
  • 1 tablespoon nutritional yeast
  • 2 tablespoons olive oil

 

What to do:

  1. I had white rice already stashed in the fridge. If you don’t have any rice or another grain to use as a base ready, then make some rice (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice) or just enjoy the meals with the veggies alone!
  2. Heat a medium skillet on low-medium heat with olive oil in it.
  3. Once hot, add mushrooms and saute for approximately 3-4 minutes.
  4. Add chopped kale and onion to mushrooms and continue to saute for another several minutes, until kale is tender and onions are translucent.
  5. Once veggies are tender, add diced tomato to skillet, and reduce heat to a simmer.
  6. Add seasoning blend to veggie and tomato mixture and stir.
  7. While veggie mix is simmering, transfer rice to a serving dish.
  8. Once tomatoes are heated, pour veggie mixture over rice.
  9. Top with sliced avo and garnish with cilantro and nutritional yeast. Bon appetit!

 

 

Date posted on Instagram: 3/19/18

Author: thevegangirlnyc

Vegan foodie in New York City. Saving the animals, the planet, and my health one meal at a time.

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