Vegan Meal of the Week: Roasted Vegetables with Brown Rice

It is estimated that Texas County uses around 58,653,180,000 gallons a year from the Ogallala aquifer to grow 90,000 acres of corn for livestock feed. The Ogallala aquifer has an estimate of 50 years of water remaining if it continues like this, so help prevent such situations by avoiding meat. Instead of your meat casserole, eat these healthy, ethical, and delicious roasted vegetables!

Serves: 8

Ingredients:

3 zucchinis, chopped

1 orange, yellow, or red pepper, sliced

1 bunch broccoli, chopped

1 bunch cauliflower, chopped

Brown rice

1/3 cup soy sauce

1/3 cup lemon juice

1/3 cup olive oil

1 tsp minced garlic

1. Prepare vegetables and place in a glass casserole dish. Preheat oven to 425 degrees F.

2. Mix together marinade from soy sauce, olive oil, lemon juice, and garlic.

3. Pour marinade over vegetables.

4. Roast vegetables in oven for 30-45 minutes, or until tender. Take out vegetables halfway through and stir.

5. While vegetables are cooking, make rice according to the package. Enjoy!