I confess this was one of those ‘Chopped’ moments (Ted Allen’s high-octane programme on Food Network, for those that don’t know) – from limited ingredients an amazing dish emerged. One that we all embraced, enjoyed and couldn’t get enough of. Filling, colourful, great texture, and great smell. This is an ideal dish for a busy, challenging week. Full of fibre, protein, and super flavoursome – make, cover, refrigerate and enjoy warm. It’s wholesome and nutritious too – and to really bring out the exotic flavours of the pulses, I added a little spice.
1½ cups short grain brown rice, (pre-cooked and set aside)
3/4 cup puy lentils, (pre-cooked and set aside)
1 white onion, sliced
3 cloves garlic, chopped
3 Tbsp tomato puree/paste
½ cup petit pois
1 tsp curry powder
½ tsp turmeric
1/8 tsp asafoetida
Himalayan salt to taste
4 vegan sausages fried, chopped and set aside
2 Tbsp grated vegan cheese (optional)
¼ cup (60 ml) water
First, pre-cook your brown rice and puy lentils separately, according to the instructions.
Meanwhile, fry the onions in a saucepan for a couple of minutes, then add the garlic and tomato paste, stirring all the time. Next, add the petit pois, and stir in the spices. Lower the heat, and make sure that all the ingredients are thoroughly cooked.
Now add the vegan cheese and water, lower the heat, and leave simmering for a few minutes, add the rice and lentils stirring gently to incorporate all the flavours, and leave on a very low heat for 5 minutes stirring intermittently.
Finally, add the sausages, stir gently until all is well heated, add salt to taste, spoon into a serving bowl and serve.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010