Plant-based kedgeree

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! 

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
  1. Peel  & finely dice the onion & garlic, saute in olive oil until the onions begin to soften.
  2. Add the curry powder, turmeric, cumin & ground flax seed powder and stir through.
  3. Add the rice and stir through so it is coated in flavour.
  4. Add water.
  5. Finely chop thin slices of the nori sheet with scissors into the pan. 
  6. Stir through and bring to the boil. 
  7. Once boiling reduce to simmer for 5 mins.
  8. Top, tail and half the green beans
  9. Chop the artichoke pieces into bite size chunks.
  10. Add the green beans & artichoke pieces to the pan and continue to simmer for a further 5 mins. 
  11. Once the rice is cooked, add the frozen peas and stir through.
  12. Finely chop the dill.
  13. Remove from the heat. Add chopped dill and zest lemon into the sauce pan as well as a squeeze of the juice.
  14. Season with salt & pepper as required.
  15. Serve with a hunk of crusty bread and/or some fresh spinach or rocket leaves.
I am now obsessed with artichokes and feel that they might start cropping up in one or two more recipes on here in the weeks to come! 

Drop me a comment below if you try this recipe or share your creations on instagram @newnorm_plantbased 

Until next week 😘

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