Baked Rice Hummus Stacks

These veggie stuffed rice and hummus stacks is the perfect lunch when you have a long day ahead of you. They are made with eggplant, zucchini, carrots, broccoli, brown rice, cherry tomatoes, and all sorts of other yummy goodies. Dig in because these stacks are filling, flavorful, amazingly nutritious, and super protein-rich.

BAKED RICE HUMMUS STACKS [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 1 eggplant, sliced thinly lengthwise
• 1 large zucchini, peeled thinly lengthwise
• 2 medium carrots, sliced thinly lengthwise
• 1/2 of 1 head of broccoli, chopped finely
• 1/2 cup cooked brown rice
• 1/2 cup green beans
• A handful of basil
• 2 tablespoons apple cider vinegar
• 2 tablespoons non-dairy milk
• 1 tablespoon soy sauce
• 1 dropper liquid stevia
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 1 tablespoon applesauce
• 1 tablespoon boiling water
• White pepper, paprika, smoked paprika, thyme, and turmeric
• 1 teaspoon curry powder
• 1 tablespoon onion flakes
• 16 cherry tomatoes, sliced in half

PREPARATION

1. Wash your eggplant thoroughly and let the slices sit in salty water for 15 minutes. Pat dry.
2. Steam your broccoli for 2-3 minutes and set aside.
3. Steam your carrots for 3 minutes and set aside.
4. Preheat the oven to 355°F and prepare a lined baking tray.
5. In a small bowl, mix together your applesauce, 2 tablespoons apple cider vinegar, and tomato paste with 1 tablespoon boiling water. Paint your eggplant slices with the applesauce-tomato mixture, then splash on spices and herbs of choice (minus onion flakes and curry powder).
6. Bake your slices for 20 minutes on each side, then set aside.
7. Roast your cherry tomatoes cut face down for 15 minutes.
8. Meanwhile, in your food processor, add the rice, beans, spices, and herbs of choice with the onion flakes and curry powder, apple cider vinegar, soy milk, soy sauce, and stevia drops, blending until combined (can be a bit chunky).
9. Add your basil and broccoli and blend further until smooth. Reserve 1/2 cup for other purposes.
10. If you have a long baby marrow that you’ve peeled then cut it in half so that it can fit along the length of your eggplant, which is your yardstick. Same for the carrots.
11. When your slices are finished roasting, layer them as follows: eggplant, carrot, a few strips of zucchini (with a tiny smear of the leftover tomato paste mixture if remaining), hummus, 4 cherry halves, more hummus, and repeat, ending with eggplant on top. Splash some smoked paprika on each of the eggplant slices before layering on the hummus. For the final eggplant layer, paint on 1 tablespoon of applesauce and heavily spice, adding a final sprinkle of onion flakes if desired.
12. Bake for 10 minutes, then grill on the topmost shelf of your oven for 5 minutes.
13. Serve warm.

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