Easy Vegan Rice Stew - Only 4 Ingredients

Now it was kuupus' turn to cook for a change, and a really easy vegan rice stew was chosen as the recipe. The food turned out to be "sickly good", as the chef himself described it. And yes, it was really good!

The recipe is a vegan version of the chicken rice stew that I developed a couple of decades ago. I hadn't cooked it for a long time, but I remembered it again when I came across a rice-vegetable mix in the store.

However, let's mention now that it is not a health or weight loss food. The whole dish is based on French cream - yum!

There are really only 4 ingredients in the recipe:

• rice-vegetable mix
• plant protein
• pesto sauce
• French cream

Choice of vegetable protein

A couple of different plant proteins are suitable for the recipe, so you can choose the one you like the most or which is the easiest to find.

One good option is Vegetarian Butcher's Chickened Out Chunks - soy chunks. They have a nice soft and chicken-like texture, which fits this recipe perfectly. Since it is frozen, it should first be thawed and browned a little in the pot before adding the other ingredients.

Another good option is Vöner Original (for example in slices). This does not require thawing.

Pesto sauce

We use for the recipe A dollop of paprika-cashew pesto. Also Urtekram's tomato pesto is a very good option.

Add the pesto sauce to the pot as a vegetable protein companion.

Rice and vegetables

Okay, at this point someone might point out that rice and vegetables are two different ingredients! Scam! But it's the children's turn to cook, so we'll adjust a bit and use a ready-made rice-vegetable mixture.

You can find this product in the freezer section of the store, and it is roughly half rice and half peas-corn-peppers. There is e.g. the following brands: Pirkka, K-Menu, Apetit, Findus (under the name Findus Kinamix).

If you use your own mix, you need 200 g boiled rice and 200 g of pea-corn-pepper.

Also add the rice-vegetable mixture to the pot.

French cream

Everything is topped off with vegan crème fraîche. I like it the most Of Oatly's iMat Fraiche and I always have it in the fridge - it's also good for dipping sauces and whatever.

Also add the crème fraîche to the pot and mix all the ingredients together. Simmer the food under the lid on low heat until the rice is fully cooked.

Tulosta

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