Vegan Zucchini Beef Skillet with Rice & Feta
I love dishes that only require one pot (or one pan). Especially in the hustle and bustle of everyday life, I like to go for one-pot dishes, as they are easy to prepare alongside household chores, work and spontaneous guests. As I'm a person who likes to get distracted quickly, I don't like having to keep an eye on four different cooking times and manage pasta in one pan, vegetables in another and a sauce in another. Keeping an eye on just one pan sounds pretty manageable, doesn't it?
I served a portion of rice with this zucchini and mince pan, but you can leave it out if you prefer. Or you can use the rice, potatoes or pasta from the day before. Just before the end, you can simply add your side dish to the pan and heat it briefly - then, you won't need a second pan.
Preparation is very easy, as you simply throw all the ingredients into the pan one by one until everything is deliciously browned. A little almond feta is then added on top, and sunflower seeds provide the bite, which you can, of course also replace with almonds, cashews or walnuts. A squeeze of fresh lemon juice is also a great addition and gives the dish a little freshness. And your quick lunch is already on the table, which is also perfect as a meal prep for the next day. Let's go!
Vegan Zucchini Beef Skillet with Rice & Feta
Ingredients
- 120 g (4.25 oz) basmati rice
- 1 onion
- 1 garlic clove
- 2 zucchinis
- 250 g (8.75 oz) vegan mince
- 50 g (1.75 oz) sunflower seeds
- 100 g (3.5 oz) cherry tomatoes
- 1 tbsp soy sauce
- 2 tsp sweet paprika powder
- 1 tsp cayenne pepper
- 1 tsp ground coriander
- 1 tsp ground chili
- 100 g (3.5 oz) vegan almond-based feta
- 1 lemon
- salt
- pepper
Instructions
Prepare the rice according to the packet instructions.
Peel and finely dice the onion and garlic. Halve the zucchinis and cut into slices.
Heat the vegetable oil in a large pan and sauté the onions until translucent. Add the garlic and fry for a further 2–3 minutes. Add the zucchini slices and fry for 5 minutes until lightly browned. Add the vegan mince and fry until lightly browned. Now fold in the sunflower seeds and cherry tomatoes.
Season the pan with soy sauce, sweet paprika powder, cayenne pepper, ground coriander, ground chili, salt, pepper and fresh lemon juice. Serve with rice and crumble the vegan almond feta and sprinkle over the dish.
