Breadcrumbs
| Homemade White Bread
| Chip Shop Curry Sauce
| Smoky Spiced Veggie Rice
| Vegan Mushroom Pate
| Raspberry sorbet
| Singapore Vegetarian Noodles
| Vegetable dhansak
|
Smoky Spiced Veggie Rice
Tasty, healthy, low in fat and calories, yet big on flavour
Serves 6 (Estimated) Rating 4/5

Prep Time 15 Minutes Cooking Time 60 Minutes

Ingredients |
25 Gram Cashew Nuts |
4 Tablespoon Olive Oil |
1 Corn Cob |
250 Gram Carrots, halved |
2 Onion, finely chopped |
2 Celery, finely chopped |
2 Red Pepper, finely sliced |
3 Garlic Cloves, crushed |
2 Tablespoon Cajun Seasoning |
1.5 Tablespoon Paprika |
1 Teaspoon Chipotle Paste |
2 Tablespoon Tomato Purée |
200 Gram Tomatoes, halved |
400 Gram Red Kidney Beans, drained and rinsed |
400 Gram Tomatoes |
300 Gram Long Grain Rice, washed |
400 Millilitre Vegan Stock |
1 Tablespoon Vinegar |
2 Tablespoon Sugar |
2 Onion, finely sliced |
Method |
Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. |
Remove from the heat, leave to cool, then roughly chop. |
Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. |
Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside. |
Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. |
Add the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. |
Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins. |
Now stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. |
Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed. |
Slice the corn off the cob and mix it through the rice along with the carrots. |
Season and garnish with the spring onions and cashews. |