Dinner Tonight

I threw a couple things together tonight and they both turned out really well so I'm sharing. :) Here's what I had to work with: 1 large onion, 4 zucchinis, a package of baby portabello mushrooms, 3 cups of cooked garbanzo beans, 4 ounces of leftover Field Roast 'Classic Meatloaf' (vegan), half a jar of julienned sundried tomatoes in olive oil, and leftover brown rice. The pantry items I utilized: olive oil, a cup of vegetable broth and 2 cloves of garlic. This is what I came up with:

Stewed Garbanzo Beans

olive oil
half a large onion, diced
1 TBSP sundried tomatoes in oil
2 cloves garlic
3 cups cooked garbanzo beans
1 cup vegetable broth
cooked brown rice

Brown onion in olive oil, then add tomatoes, garlic and beans and continue cooking until beans begin to brown. Add vegetable broth, use it to deglaze the pan, and let simmer until most of the liquid evaporates. Serve over rice.

Portabello Zucchini Sautee

olive oil
half a large onion, diced
4 zucchinis, diced
8-10 ounces baby portabello mushrooms, quartered
1/4 cups sundried tomatoes (if using oil packed, rinse and drain)
4 ounces Field Roast Classic Meatloaf (or another gluten based seasoned meat substitute)

Brown onion in olive oil. Add zucchini, mushrooms and tomatoes, cook until softened and lightly browned. Add meatloaf and continue cooking until warmed through.