4 cups of cooked rice
1 garlic clove, diced small
1 small onion
1 large sweet potato, washed and diced,
12 kalamata olives, diced,
1 small beetroot, cooked and diced
1 cube of vegetable stock (look for no added salt, or ‘no salt seasoning’)
1 cup of water
½ cup of almond milk.
¼ cup of savoury yeast flakes
Boil the sweet potato until almost soft (about 6 minutes)
Boil the beetroot for 3 minutes
Cook the garlic and onion for 5 minutes in a crock pot on the stove, medium heat, with a small amount of water.
Add the other ingredients (except savoury yeast flakes), mix gently and cook on high heat for 20 minutes, stirring occasionally.
5 minutes before it is ready, mix ¼ cup of savoury yeast flakes.
Serve with broccoli or vegetables of your choice. Or place mixture in half a capsicum and bake in the oven on 180 degrees for 20 minutes.