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Hurry Up Vegan: Butternut Squash and Broccoli Brown Rice “Risotto”

Posted Jan 07 2012 2:48pm

I choose odd times to blog.

In the middle of the night amidst medication induced insomnia, (if you follow me on twitter you’ll know I’m currently battling a very mild case of the shingles. Yes you read that right, and yes I did just turn 21, not 60), and now a couple of hours before I’m due to be at the airport.

But some things are just too good not to immediately share. Today’s lunch was just that.

I first read about “hurry up vegan” meals on what is arguably one of the best (and certainly one of my personal favourite) vegan blogs out there, Choosing Raw . The idea behind this is what it sounds like – a meal that is quick, easy to prepare and just as accesible as your average omni dish. One of the biggest misconceptions about vegan cooking is that it involves obscure, expensive ingredients and requires an obscene amount of time to prepare. The truth is it requires neither – and this meal is a great example of  both.

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Serves 2

  • 1/2 cup cooked brown rice
  • 1/2 a small butternut squash – peeled, cubed and steamed
  • 1/2 a head of broccoli or 4-5 large florets steamed
  • 1/2 a red onion – finely chopped
  • 1 clove of garlic – finely chopped
  • 1 cup of vegetable stock
  • 1 tsp oregano or herbs de provence
  • 1 tsp fresh parsley
  • Sea salt and freshly ground pepper to taste
  • 1 tsp quick cook oats or wholewheat flour (optional)


  1. Begin by steaming your veg for about 10 minutes or so until tender but not mushy, then set aside.
  2. Sautee the onion and garlic in some vegetable stock or some cooking oil for 7-8 minutes on medium heat or until translucent.
  3. Add the broccoli, squash, rice, fresh and dried herbs, oats or flour and half the stock.
  4. Bring to a simmer and stir constantly as the mixture thickens and the stock evaporates. Add in the rest of the stock 1 tablespoonful at a time until used up or until the rise has a creamy and sticky consistency. Season well with sea salt and black pepper.

Served with a ginormous salad of greens, avocados, sunflower seeds and raisins plus a side of cumin marinated tomatoes – this made for a pretty epic hurry up vegan lunch while I packed my suitcase.

My mom, who watched Forks Over Knives with me yesterday and now wants to read The China Study, wholeheartedly concurred.

And now dear readers, I bid you adieu as I go to re-weigh my suitcase for the bajillionth time and hope to god customs don’t randomly screen my baggage to be searched. Let’s just say I’m carrying more dates (both dried and fresh) with me than I am willing to comfortably admit.

See you on the other side of the pond!


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