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Digital Subscriptions >  Latest Articles > Vegan Food & Living Exclusive: 15 minute rice dishes

Vegan Food & Living Exclusive: 15 minute rice dishes
Vegan Food & Living

Vegan Food & Living Exclusive: 15 minute rice dishes

Posted 20 February 2017   |   2619 views   |   Family & Home   |   Comments (0) Looking for a snappy vegan midweek meal? With ever-increasing busy lifestyles, cooking can be difficult. Vegan Chef Day shows you how rice can make it simple.

A lack of time and energy is often the cause sited by many people for not cooking food from scratch, which results in them reaching for convenience food. But I am here to show you how you can cook filling, tasty and healthy vegan meals in minutes – 15 minutes to be precise. These two dishes all use frozen, pre-cooked, short grain brown rice. How often have you made too much rice? I often do and rather than throw it away I portion it into bags and freeze it to be used later in dishes like these. I use short grain brown rice, japonica, which is more alkalising than long grain rice. Each dish makes enough for two people and they are satisfying meals. They are also one-pot dishes, which limits the washing up!

Indian Spiced Coconut Risotto

by Vegan Chef Day (www.veganchefday.com)

Serves 2 | Prep 10 mins | Cook 25 mins | Calories 635 (per serving)

 



1 tbsp sunflower or coconut oil
a handful of fresh curry leaves (these can be stored in the freezer)
2 tsp cardamom masala spice mix OR ½ tsp ground cumin
½ tsp ground coriander
a pinch black pepper
½ tsp garam masala
a pinch of ground cardamom
1 tsp stock powder
½ a cup of water
2 handfuls of fresh or frozen kale
150g (5½oz) of fresh or frozen peas
225g (8oz) frozen brown rice
3 tbsp coconut milk a pinch of salt

 

1. In a large frying pan, heat the oil on a high heat.

2. Add the curry leaves, after 1 minute add the spices, then leave to fry another minute.

3. Add the stock powder, water, kale, peas and rice.

4. Allow to bubble for 5 minutes until the rice is completely cooked through.

5. Turn the heat off, add the coconut milk and salt, to taste.

 

Tofu Fried Rice

by Vegan Chef Day (www.veganchefday.com)

Serves 2 | Prep 10 mins | Cook 40 mins | Calories 696 (per serving)

 

1 tbsp sunflower oil
1 pack (280g/9¼oz) firm tofu, drained well
2½cm (1½in) ginger
1 large garlic clove, peeled, chopped
1 red chilli
a handful of mini corn, mangetout, tenderstem and spring onion
4 pak choi, bottoms cut off
a handful of peanuts
a handful of cashews
250g (9oz) frozen brown rice
2 tbsp tamari or soya sauce
120ml (4fl oz) water

 

1. In a large frying pan, heat the oil on a high heat.

2. Add the block of tofu and break it up into small pieces using the back of a fork.

3. While this is frying, finely grate the ginger, garlic and chilli. When you grate the chilli you will have to push it against the grater quite firmly. Be sure to wash your hands well after doing this.

4. Add this to the pan along with the corn, mangetout, broccoli, onion, pak choi, nuts, rice, tamari and water.

5. Stir well, place a lid or plate on top. Allow to cook for around 5 minutes until the rice is heated through and serve.

 

For more great articles like this get the Vegan Food & Living October issue of Vegan Food & Living below or subscribe and save.

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About Vegan Food & Living

Vegan Food & Living is a brand new magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features which will resonate with all vegans.

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