Here are a couple of go-to, quick fix, super comforting, vegan rice dishes to help you through January …
Sticky coconut rice with peas and two sauces to try
My ultra-comfort dish for a quick winter dinner! I purposely make the rice a little sticky, like a salty rice pudding. Top with chili crisp, ponzu, oyster sauce, teriyaki sauce, or simple soy sauce.
For 2 to 3 people
5 min preparation
200g jasmine rice
20cl boiling water
40cl coconut milk
2 to 3 handfuls frozen peas
Salt and pepper
Black bean-molasses-mustard sauce
2 tbsp. Chinese black bean sauce
2 tbsp. pomegranate molasses
1/2 tsp. English mustard
3 tbsp. of neutral vegetable oil (or sweet olive oil)
1 tsp. tablespoon rice vinegar
1 tsp. soy sauce
1 tsp. toasted sesame oil
1 tsp. tablespoon yuzu juice
1 tsp. powdered sugar or liquid honey
Prepare the sauce of your choice: put all the ingredients in a bowl and mix them with a whisk. Let the soy-yuzu sauce rest for 1 hour.
Rinse the rice well. Bring the water and coconut milk to a boil. Add the salt, then the rice and simmer 20 min, adding more water if the rice dries out or if you want it more sticky than dry.
Add the peas 2 min before serving, check the seasoning, then serve hot with the sauce.
V eGGan fried rice with toasted coconut and soy sauce
A recipe as basic, comforting and quick as the coconut rice above. You can scramble silken tofu in the pan instead of eggs, for a pure vegan version.
For 2 people
3 tbsp. grated coconut
1 tsp. grated ginger
250g cooked rice
2 eggs (omit if opting for pure vegan version)
1 tsp. 1/2 teaspoon soy sauce
8-10 purple basil leaves
8-10 coriander leaves
Toasted sesame oil
Peel and chop the onion.
Toast the grated coconut in a pan, then let it cool.
Sauté the onion with the ginger in a drizzle of oil over low heat until tender and translucent. Add the cooked rice and fry to brown the rice.
Dig a little well in the center and pour in the previously beaten eggs or silken tofu. Cook while stirring.
Season with soy sauce and sesame oil. Remove from the heat and garnish with the toasted coconut and the torn basil and coriander leaves. Serve immediately.
La (bonne) cuisine veggie et vegan d’une omnivore réticente (mais amoureuse), by Trish Deseine, Hachette, is out now.
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