Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegan chili with coconut rice. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vegan Chili with coconut rice is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Vegan Chili with coconut rice is something which I’ve loved my entire life.
Serve with coconut rice for an amazing vegan meal! I highly, highly recommend that everyone who makes rice with regularity get a rice cooker. In addition to making this particular recipe a complete breeze, it's just a fantastic device to have around for bulking up any meal by adding a cooked grain.
To get started with this recipe, we must prepare a few ingredients. You can cook vegan chili with coconut rice using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan Chili with coconut rice:
- Get 1 Onion diced
- Get 2 Cloves Garlic
- Get 1 Bag veggie mince
- Take 1 Tin Tomatoes
- Take 2 Tbsp Tomato Puree
- Make ready 3 Tsp Paprika
- Get 3 Tsp Cumin
- Prepare 2 Tsp Chilli flakes
- Get 2 Bay Leaves
- Get 1 Veggie Stock Cube
- Make ready 1 Tsp sugar
- Make ready 2 Tins Beans (I used butter and haricot)
- Prepare 1 Courgette diced
- Take 2 Grated Carrots
- Get 100 g Rice
- Get 1 Tin coconut milk
- Get to taste Salt and pepper
- Make ready 2 Tbsp Oil
This vegan coconut rice pudding is smooth and creamy and makes the perfect warming treat! This vegan coconut rice pudding can be made for breakfast or dessert. It's made with coconut milk to give it extra creamy texture, while still keeping it healthy! This low carb vegan version of coconut rice is tangy, slightly sweet and has a nicy spicy chili kick!
Instructions to make Vegan Chili with coconut rice:
- 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.
- 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.
- 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!
- 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).
- 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.
- 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!
Creamy Coconut Rice Pudding with a tropical kick - super easy to make, a real joy to eat and it's vegan too! Maybe even better than the "original"? Sure enough, the rice started to thicken and the coconut did its stuff. Giving it a quick stir every now then I wondered off and left it simmering gently. No - just learn how to cook rice on the stove.
So that’s going to wrap this up for this exceptional food vegan chili with coconut rice recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
