How to Prepare Appetizing Vegan Chili with coconut rice

Vegan Chili with coconut rice. This unusual vegan ingredient is a fantastic cheese substitute. A great way to warm up on a cold day. This was a State Fair Recipe winner..

This chili recipe with rice and beans has been tweaked to make it vegan. In a large pan or pot over medium heat, add in the oil. The ingredients for this vegan coconut rice noodle dish. You can cook Vegan Chili with coconut rice using 18 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegan Chili with coconut rice

1. Prepare 1 of Onion diced.
2. You need 2 Cloves of Garlic.
3. It’s 1 Bag of veggie mince.
4. You need 1 Tin of Tomatoes.
5. Prepare 2 Tbsp of Tomato Puree.
6. You need 3 Tsp of Paprika.
7. Prepare 3 Tsp of Cumin.
8. It’s 2 Tsp of Chilli flakes.
9. You need 2 of Bay Leaves.
10. Prepare 1 of Veggie Stock Cube.
11. You need 1 Tsp of sugar.
12. Prepare 2 Tins of Beans (I used butter and haricot).
13. It’s 1 of Courgette diced.
14. It’s 2 of Grated Carrots.
15. Prepare 100 g of Rice.
16. Prepare 1 Tin of coconut milk.
17. Prepare to taste of Salt and pepper.
18. You need 2 Tbsp of Oil.

In the process of making vegan coconut rice noodles. The finished vegan coconut rice noodle dish. Although they typically do not involve added broth or milk, I decided I would experiment with one of my favorite flavors: coconut milk. I have seen some variations with beer and have even made a vegetarian chili with chocolate, but this is FAR AND AWAY the best vegetarian and vegan chili I have ever tasted (pats self on back).

Vegan Chili with coconut rice instructions

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!.

Add rice and lemongrass and cook for about two minutes, until rice is toasted, stirring frequently and adding more oil if needed. Allow to boil before reducing heat and covering. Vegetarian coconut rice is a flavorful side dish that can be eaten on its own as a simple side dish for an Indian food or Thai or pan-Asian themed meal, or, make this easy coconut rice instead of plain steamed white rice to pair with a stir-fry or any kind of sauce such as a vegetarian curry or an Indian lentil dahl. Variations of coconut rice are enjoyed all over Asia, where coconuts are in. You get stir-fried tofu with bok choy blended in red onions, garlic and vegan fish sauce.