vegan kedgeree

Ingredients:
Rice (1-2 cups, precooked)
Almond-nut tofu (3/4 block, can sub for smoked fish substitute, smoked tofu, or similar)
Peas (1/2-1 cup)
Vegetable stock (3 tbsp)
Soya cream (1 tsp, optional)
Turmeric (1/4 tsp)
Chili (small sprinkle)
Lemon juice (small squeeze)
Salt & pepper

Optional:
Lentils (brown are a nice addition), other veggies, vegan egg substitute, meat substitutes, curry powder.

Method:
Fry tofu in small pieces until browned.
Add in rice and peas and stir.
Add spices, stock, lemon juice, etc and mix.
Serve when everything is combined, cooked and heated through! I like it with ketchup

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simple ‘arancini’

Ingredients:
18983185_10212652564764671_1161875760_nLeftover rice from paella or risotto (those pictured are made with leftovers from this recipe)
Instant oats/oat flour (1-2tbsp)
Flour (1-2 tbsp)
Bread crumbs
Oil for frying (I used sunflower)

Optional:
Extra salt and pepper, paprika, vegan cheese

Method:
Mix rice with flours (you may need to chop up rice mixture if it contains large pieces of vegetable or chickpea etc) until it is possible to form it into balls. Roll the balls around in the bread crumbs until coated.
Shallow fry them in about 1cm of oil on a medium high heat until golden brown and crispy.
Serve with potatoes, green beans, as a appetizer etc.