Vegan Vegetable Rice Bake

From a YouTube video Watch the original

Ingredients

• Leeks
• Corn
• Carrots
• Celery
• Onion
• Water
• Vegan bouillon
• Chickpeas
• Red onion
• Summer squash
• Zucchini
• Green beans
• Bell peppers
• Garlic
• Fennel seeds
• White peppercorns
• Coriander seeds
• Red chili peppers
• Lemon zest
• Rice
• Olive oil
• Salt
• Black pepper

Instructions

1. Prepare the broth by sautéing leeks, corn cobs, carrots, celery, and onion in a stock pot with olive oil, water, and vegan bouillon. Bring to a boil and simmer.
2. Toast fennel seeds, white peppercorns, coriander seeds, red chili peppers, and garlic. Grind them together with lemon zest.
3. Wash and dice red onion, summer squash, zucchini, green beans, and bell peppers. Char the bell peppers for added flavor.
4. Layer the vegetables in a Dutch oven with rice, adding the toasted spice mixture and lemon zest. Pour in the prepared broth.
5. Cover and bake in a preheated oven at 350°F (185°C) for 30 minutes. Remove cover, sprinkle with black pepper, and bake for an additional 10 minutes until vegetables are tender and rice is cooked.
6. Serve hot, optionally garnishing with vegan parmesan. Enjoy the flavorful and comforting vegan vegetable rice bake.

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