Vegan Rice and Vegetable Stew
Happy Sunday everyone!
Today I want to share a really simple, yet comforting recipe with you, it’s one of my lazy day favourites, it is a veggie stew with some savoury rice.
I was in the mood for something hearty but also healthy, my ingredients for this recipe are
- Green Beans
- Whole corn kernels
- Fresh Chillies
- White Button Mushrooms
- Salt, Pepper, Faithful to Nature Smoked Paprika
- Butter & Olive Oil
- Vegetable Stock cubes
- Rice (brown or white)
Pre heat your oven to 200° C
In a medium-sized pot, bring 1l of water to the boil
Add your vegetable stock cube
Once the stock cube has dissolved, add 2 cups of rice
While the rice is busy cooking, start chopping up all your veggies and keep aside
Melt some butter in a saucepan
Add your mushrooms and onions into the saucepan
Once they start to brown, add your garlic
While they are busy browning, put your potatoes in an oven-safe bowl and sprinkle with some salt, pepper, paprika and chilli flakes. Roast the potatoes in the oven for 20 minutes
Next, add your chopped up chilli into the mushroom and onion mix and stir occasionally.
Once the rice is almost cooked, add in all your veggies, including the mushrooms and onions; add the potatoes into the stew once they are done roasting
To make your stew a bit thicker, I suggest adding some powdered soup
Reduce the heat on your stew and let it simmer for 20 minutes.
Once the time has elapsed, your stew is now ready to enjoy!
Step 1: Pre-heat your oven to 200°C (this is for oven roasting your potatoes, which is optional)
Step 2: Always start by getting are your ingredients ready, make sure you have a clean workspace. Get your chopping board and knife ready. I always keep a Tupperware bowl next to my chopping board for all my vegetable scraps. It’s an easy way to keep your counter neat and tidy, and all the veggie scraps go into my compost bin in the end of the day.
Remember to wash all your vegetables first, with the exception of the mushrooms, those need to be wiped down with a paper towel as they are too porous to rinse under water
Step 3: Boil some water in a large pot, one the water has started to boil, add one vegetable stock cube. You can use any flavour, for the recipe I used Imana’s Gourmet roasted onion and leek flavour, you can use any flavour that you prefer. I cook my rice in stock as it add some great flavour, it is also a wonderful base for a lot of dishes
Step 4: While your rice is cooking, chop up all your veggies. I always leave the skin on my potatoes and carrots, as it adds more fibre to my meals, but you can always peel them if that is more to your taste.
Step 5: Once all your vegetables are chopped, heat some butter in a separate saucepan. Once the butter is melted, add your mushrooms and onions, lower the heat. If they brown on a low heat for a longer time, they will have more flavour. Make sure that they are not crowded in your pan (thanks Julia Child!) Stir them as they cook, however, not too often as they will take longer to brown. Once they have started to brown, add your chopped garlic and fresh chilli. Note not to add the garlic before the mushrooms and onion, when garlic is cooked for too long on a high heat, it will become bitter.
Step 6: While your mushrooms and onions are browning, put your potatoes in an oven safe bowl, sprinkle some rock salt, fresh pepper, paprika and chilli over the potatoes and roast them in the oven for 20 minutes. You can add different herbs and spices if you want rosemary, thyme, and cayenne pepper etc; it is completely up to you. This will give your stew a nice crunchy element, roasting the potatoes also brings out the flavour a bit more. You are welcome to skip this step and add them in with all the other veg.
Step 7: Once your rice is almost cooked through, add all the vegetables, including the mushrooms and onions and roasted potatoes.
Step 8: Lower the heat on your stove-top and let the stew simmer for an additional 20 minutes.
If you feel like making your stew a bit thicker, I suggest adding some soup powder. I use Imana Brown onion soup powder. Mix three tablespoons of the soup powder with 125ml of cold water, the water needs to be cold when you mix it, otherwise the powder will not dissolve properly. Once you’ve mixed the powder thoroughly, add it to your stew for some extra flavour and thickness.
The great thing about this stew is that is it also a great leftover-dish. I usually eat mine cold the next day as a salad; I add some beetroot and cucumber in, as well as some fresh rocket leaves, and a spoon of mayonnaise. It makes a great, filling salad.