MMM! Vegan deliciousness!
Yesterday evening, I made this tasty vegan gluten-free spiced brown rice dinner & served it with a fried vegan tofu veggie burger! It was a divine dinner,…easy to make too,..Can you guess what is in it, which spices & which vegetables???
So, here we go:
Recipe: For 3 big portions
Ingredients:
* For the brown rice & cooked carrots:
2 sachet of brown rice, each 125 gr, so 250 gr in total, that need 12 minutes of cooking
1/2 teaspoon garam masala
a few pinches of sea salt
4 big carrots, peeled & cut into thinner rounds
* For the wokked veggies:
3 cm peeled fresh ginger, finely cut up
1 long red-hot chili pepper, cut up finely, seeds kept!
1 big red bell pepper ( paprika), deseeded & white parts cut off, cut into thicker strips
1/2 big yellow bell pepper ( paprika ), deseeded & white parts cut off, cut into thicker strips
1 normal white onion, peeled & cut up into strips
250 gr soy bean sprouts
a fruity evoo
garam masala: 2 teaspoons
Maldon sea salt: 3/4 teaspoon + 1/4 teaspoon
garlic powder: 1 teaspoon
black pepper: 15 grins
* To serve: 3 vegan tofu mixed veggie burgers, fried in some hot fruity evoo on both sides until browned & heated through!
Method:
1. Take a larger cooking pot & fill with boiling water. When boiling, add 2 brown rice sachet & add carrot rounds too. Add 1/2 teaspoon of garam masala & a few pinches of sea salt. Cook for about 12 minutes or according to your rice packet instructions. Test to see if your carrots are cooked through & drain well, but keep 2 soup ladles of the boiling water!!! Slice your rice sachet open & add cooked carrots. Keep warm.
2. In a wok, add 1 to 2 tablespoons fruity evoo. Heat up on high. When hot, add ginger, chili pepper & white onion pieces. Fry for about 5 minutes or until fragrant. Stir often!! Now, add pepper pieces & add some more oil, if you need to. Add garlic powder & stir often.Fry your pepper pieces for about 5 minutes & then add 2 soup ladles of the garam masala boiling water when your rice & carrots are cooked in & place a fitted lid on your wok. Let veggies steam for a few minutes. Take lid off & cook the liquid off in your wok. I also added soy bean sprouts & stir-fried often. I added 2 teaspoons of garam masala, 3/4 teaspoon of Maldon sea salt & 15 grins of finely milled black pepper. Stir often & taste. If it is not a bit spicy, warm because of the ginger & spiced up warmth with the garam masala, then you need to add some more seasoning, like you want to, but not too much salt, please!!! ;) When the veggies are ready to eat, add some more olive oil & add cooked rice & carrots too. Stir everything round in the wok & let it fry a bit until warmed & fried. Taste! Finally, I added 1/4 teaspoon of sea salt over the top & that was that! Ready to plate up, like above! Enjoy your dinner, my lovely one’s!! :)
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You might like:
1. To curry or not, that is the question!
2. Nadine’s easy gluten-free chicken curry with brown rice noodles!
3. My mom’s brown baked rice & veggies dish!
Filed under: Dairy - Free, Egg - Free, Gluten - Free, Vegan, Vegetarian
