Grilled eggplant slices with Vegan Rice 

One eggplant 

Brown Rice (1 cup) 

1/2 of an Onion 

1/3 cup of white corn 

1-3 ounces of TVP Beef Slices 

1/3 cup of Almond Milk 

Assorted seasonings (curry powder, Mrs. Dash Blend, garlic powder, cajun powder)

Wash and cut the eggplant, dip into a small amount of coconut oil and grill on your George Foreman grill. Prepare rice then set aside in a bowl (takes 20+ minutes). Reconstitute the tvp by placing in a bowl of water for at least ten minutes. Once it is ready you will add to the pot with the other ingredients. Chop up onion, zucchini, and toss frozen corn in a small amount of coconut oil. Cook down until it starts to carmalize, then add the rice to the pot along with almond milk and seasonings. Let simmer for a while when ready, serve along side the eggplant. 

Enjoy!