Mar 16, 2012


this vegan vegetable pilaf is a cinch to make and ...even if i do say so myself... tastes awesome!

note: i bought some fancy mixed grain (red, black, and parboiled white) rice from mercadona which i have used in this dish - if you have something similar on hand i definitely recommend!


3/4 cup of rice (white, brown, mixed grain)
750ml water or vegetable stock
1 carrot, diced
2 tomatoes, randomly diced
3/4 cup of frozen peas
1/2 cup chickpeas (pre-cooked or tinned)
large handful of fresh spinach leaves
1/3 block of frozen tofu, thawed and dry-fried
1 tablespoon of nutritional yeast flakes
salt + pepper to season

pre fry your defrosted, sliced tofu. remove from pan and set aside.

in a large pot add your rice and water, cover and bring to the boil. add the diced carrot and cook for 15 mins. add the peas (defrosted), diced tomato, chickpeas and spinach. cook for a further 5 mins until the spinach is wilted, the tomato softened and everything heated through. mix through the nutritional yeast flakes and serve topped with the fried tofu (to reheat just do a quick refry in a separate frying pan or you can leave the first step until the end!)

drizzle with a little evoo and enjoy this healthy, quick and delicious vegan vegetable pilaf - yum!

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