Smoky spiced veggie rice

Smoky spiced veggie rice

Preparation is 15mins and cooking time1hr.

This dish is enough for 6 people

Try this hot vegan full of smoky flavors and bursting with vegetables. It's healthy, low in fat and calories, yet big on flavor. Get more resources .....

Simple Ingredients

  • 25g cashews
  • 4 table spoon olive oil
  • 1 corn cob
  • 250g rainbow baby carrots cut into half the lengths
  • 2 red onions , finely chopped
  • 2 celery sticks , finely chopped
  • 2 large red peppers , finely sliced
  • 3 garlic cloves , crushed
  • 2 table spoon Cajun seasoning
  • 1½ table spoon smoked paprika
  • 1 tea spoon chipolata paste
  • 2 table spoon tomato puree
  • 200g heirloom cherry tomatoes , halved
  • 400g can of kidney beans that has been drained and rinsed
  • 400g can cherry tomatoes
  • 300g long-grain rice , washed
  • 400ml vegetable or vegan stock
  • 1 table spoon of red-wine vinegar (vegan varieties are readily available)
  • 2 table spoon caster sugar
  • 2 spring onions , finely sliced

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Put the cashews in large saucepan or casserole dish and dry-fry them over a medium heat until golden brown. Then Remove them from the heat, leaving them to cool, then roughly chop. Heat 1 table spoon of oil in the same pan that you used to fry the nuts, turn the heat to high, then fry the corn on each side for 20 seconds to char the Remove it from the fire then set aside. Tip in the carrots and fry for 5 minutes then just empty the pan and set it aside.


Heat the remainder of the oil in the same pan over a medium heat and fry the onions and celery for 10 minutes until soft and slightly colored. Stir in the mixture of garlic and peppers hen fry for another 5 minutes before adding the Cajun seasoning, smoked paprika, chipolata paste and tomato puree. Keep it frying for about 1 min until or the spices are fragrant, then add the cherry tomatoes and fry for another 2 minutes. 


Slowly add in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 minutes on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.


Remove the corn from the cobs by slicing them mix them through the rice along with the carrots. Spice and garnish with the spring onions and cashews.

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