Plant-based kedgeree

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Kedgeree has always been a favourite dish of mine, but i've never really thought about veganising it because well, it’s fish & eggs!
But I was inspired by a recipe I found in Katy Beskow's book Easy Vegan Bible that used artichokes, so i played around a bit and am delighted with the results!
Whether you're a kedgeree lover or not, i think you're going to like this recipe!
But I was inspired by a recipe I found in Katy Beskow's book Easy Vegan Bible that used artichokes, so i played around a bit and am delighted with the results!
Whether you're a kedgeree lover or not, i think you're going to like this recipe!
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Plant-based Kedgeree
Ingredients (serves 3-4):
🍚 1x tbsp olive oil
🍚 1x brown onion
🍚 2x garlic cloves
🍚 1x tsp curry powder
🍚 1/2 tsp turmeric
🍚 1/2 tsp cumin
🍚 1x tbsp flax seed powder
🍚 150g brown rice
🍚 700ml water
🍚 5G nori
🍚 150g artichoke (cooked/ jar)
🍚 75g green beans
🍚 5x tbsp frozen peas
🍚 10g dill
🍚 1/2 lemon (zest & juice)
🍚 1/2 tsp salt & black pepper
🍚 1x tbsp olive oil
🍚 1x brown onion
🍚 2x garlic cloves
🍚 1x tsp curry powder
🍚 1/2 tsp turmeric
🍚 1/2 tsp cumin
🍚 1x tbsp flax seed powder
🍚 150g brown rice
🍚 700ml water
🍚 5G nori
🍚 150g artichoke (cooked/ jar)
🍚 75g green beans
🍚 5x tbsp frozen peas
🍚 10g dill
🍚 1/2 lemon (zest & juice)
🍚 1/2 tsp salt & black pepper
Method:
- Peel & finely dice the onion & garlic, saute in olive oil until the onions begin to soften.
- Add the curry powder, turmeric, cumin & ground flax seed powder and stir through.
- Add the rice and stir through so it is coated in flavour.
- Add water.
- Finely chop thin slices of the nori sheet with scissors into the pan.
- Stir through and bring to the boil.
- Once boiling reduce to simmer for 5 mins.
- Top, tail and half the green beans
- Chop the artichoke pieces into bite size chunks.
- Add the green beans & artichoke pieces to the pan and continue to simmer for a further 5 mins.
- Once the rice is cooked, add the frozen peas and stir through.
- Finely chop the dill.
- Remove from the heat. Add chopped dill and zest lemon into the sauce pan as well as a squeeze of the juice.
- Season with salt & pepper as required.
- Serve with a hunk of crusty bread and/or some fresh spinach or rocket leaves.
Drop me a comment below if you try this recipe or share your creations on instagram @newnorm_plantbased
Until next week 😘