Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vegan chili with coconut rice. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Once boiling, reduce the heat to low. Turn off the heat and fluff with a fork. If rice isn't already cooked, do that now!
Vegan Chili with coconut rice is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Vegan Chili with coconut rice is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook vegan chili with coconut rice using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Chili with coconut rice:
- Prepare 1 Onion diced
- Make ready 2 Cloves Garlic
- Prepare 1 Bag veggie mince
- Make ready 1 Tin Tomatoes
- Make ready 2 Tbsp Tomato Puree
- Prepare 3 Tsp Paprika
- Take 3 Tsp Cumin
- Prepare 2 Tsp Chilli flakes
- Prepare 2 Bay Leaves
- Get 1 Veggie Stock Cube
- Make ready 1 Tsp sugar
- Prepare 2 Tins Beans (I used butter and haricot)
- Prepare 1 Courgette diced
- Get 2 Grated Carrots
- Make ready 100 g Rice
- Get 1 Tin coconut milk
- Prepare to taste Salt and pepper
- Prepare 2 Tbsp Oil
This was inspired by a recipe for "Chicken with Thai Peanut Sauce" that I saw in the Ottawa Citizen newspaper a few years ago. Everything about the recipe was vegan except the chicken so it was very easy to veganize it by substituting tofu instead. This makes enough rice for this recipe plus a little leftover for stir-fries, salads, etc. If you like vegan "meats" this is a great place to use a little veggie "ground beef" or TVP.
Instructions to make Vegan Chili with coconut rice:
- Heat the oil in a large pan (with a lid) on a medium heat. Add the onions and cook until they’re translucent. Add the garlic, courgette and carrot, cook until soft.
- Turn down the heat. Add spices and cook for another minute. Then add the mince and cook for another 2 minutes. Add the tinned tomatoes and half a can of water (use the empty tomato can). Add the bay leaves.
- Crumble in the stock cube, the sugar and tomato purée. Simmer the pot gently, then bring the pot to the boil. Give it a good stir and cover with the lid. Let it simmer for 20 minutes. Keep an eye on the pot and stir occasionally so it doesn’t dry out!
- Separately add the rice to a pan. Add water until it just covers the rice, then tip in the coconut milk. Add a little salt, and boil until the rice is sticky (about 20 mins).
- Drain and add the beans to the chili, simmer for another 10 minutes. If it gets dry add more water, a tablespoon at a time.
- After 10 mins take the chili off the heat and leave to sit with the lid on the pot. Serve after 10 mins and enjoy!
In a large pot over medium heat, combine rice, coconut milk, water, sugar, and salt. Vegan Chili - my favorite comfort food! I love comfort food like chili and curry very much since it's hearty, healthy, and delicious. This vegan chili recipe is easy to make and can be served with rice, potatoes, pasta or flatbread. My chili sin carne (chili without meat) is packed with healthy veggies and is full of.
So that’s going to wrap it up with this special food vegan chili with coconut rice recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
