PP Pasta Veggie Entree

Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes (If using uncooked rice, add an additional 40 minutes)


  • 3 c  black or brown rice, cooked
  • 2 handfuls of raw spinach
  • ½ can artichoke hearts, quartered
  • 8 oz. mushrooms
  • 1 sweet potato (purple or orange)
  • 1 c corn kernels
  • Sauce Ingredients:
  • 3 T nutritional yeast
  • ¼ t coriander 
  • ¼ t garlic powder
  • ¼ t black pepper
  • ¼ t salt (optional)
  • ¼ t balsamic or wine vinegar
  • 1 t soy sauce
  • ¼ c soy milk


  1. Place all sauce ingredients in a small bowl and mix together. 
  2. Peel and slice sweet potato into ¼’ slices. 
  3. Place in pot, add water to cover potato slices, and bring to a boil. 
  4. Once boiling, reduce heat and cook gently for about 5-8 minutes, until just tender. 
  5. Wash and slice mushrooms, place in a microwave-safe bowl and cook for 2 minutes. 
  6. On each plate, place a serving of rice, arranging it in a large circle to cover the bottom of the plate. 
  7. Place a handful of raw spinach on top of the rice and arrange it to lay flat in a circle, leaving an outer edge of rice showing. 
  8. Add cooked mushroom slices around outer edge of rice.
  9. Add artichoke slices around outside of mushrooms. 
  10. Cut the sweet potato slices in half and arrange them on the inside of the mushroom slices.
  11. Next to the sweet potatoes, arrange a layer of corn kernels. 
  12. Sprinkle the sauce over all the layers.
  13. Heat in microwave.

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