Vegan Chili with coconut rice
Vegan Chili with coconut rice

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vegan chili with coconut rice. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Once boiling, reduce the heat to low. Turn off the heat and fluff with a fork. In a large pan or pot over medium heat, add in the oil.

Vegan Chili with coconut rice is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Vegan Chili with coconut rice is something which I have loved my entire life.

To get started 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 it.

The ingredients needed to make Vegan Chili with coconut rice:
  1. Make ready 1 Onion diced
  2. Take 2 Cloves Garlic
  3. Prepare 1 Bag veggie mince
  4. Get 1 Tin Tomatoes
  5. Prepare 2 Tbsp Tomato Puree
  6. Prepare 3 Tsp Paprika
  7. Get 3 Tsp Cumin
  8. Get 2 Tsp Chilli flakes
  9. Take 2 Bay Leaves
  10. Take 1 Veggie Stock Cube
  11. Make ready 1 Tsp sugar
  12. Get 2 Tins Beans (I used butter and haricot)
  13. Take 1 Courgette diced
  14. Get 2 Grated Carrots
  15. Prepare 100 g Rice
  16. Take 1 Tin coconut milk
  17. Take to taste Salt and pepper
  18. Get 2 Tbsp Oil

Variations of coconut rice are enjoyed all over Asia, where coconuts are in. This unusual vegan ingredient is a fantastic cheese substitute. Add the celery and carrot and sauté with the onions. Then add the canned tomato, vegetable stock and tomato paste.

Instructions to make Vegan Chili with coconut rice:
  1. 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.
  2. 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.
  3. 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!
  4. 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).
  5. 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.
  6. 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!

You get stir-fried tofu with bok choy blended in red onions, garlic and vegan fish sauce. The rice is cooked in coconut milk to make it fluffy and rich. Serve a portion of each of these three in a bowl with avocados, green onion, and pineapple to give you a clean taste. Coconut Lime Butternut Squash Fried Rice Healthy Nibbles. In a large pot over medium heat, combine rice, coconut milk, water, sugar, and salt.

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