FRIED RICE 😍🍚🥢
Trust me when I say that I grew up eating a tonne of it for as long as I can remember 😂 Here’s my simple yet delicious home-made veganized version:
1️⃣ Heat a large frypan/wok on medium-high heat & grease well with cooking oil.
2️⃣ Add in 1 diced onion, 1 diced carrot & 3 sliced @vegiedelights sausages. Sauté for 5 minutes or until onion is translucent (such a good addition to the dish in terms of taste, texture & not to mention a great source of protein 👌🏼)
3️⃣ Add in 1/2 cup of thawed frozen peas & 1/2 cup thawed frozen corn. Fry for 2 minutes until heated through.
4️⃣ Add 4 cups of cooked cold or cooled white rice and 2 thinly sliced green onions. Fry for 2 minutes, making sure everything is well combined and rice is separated.
5️⃣ Season wth 2 tbsp light soy sauce, 1 tbsp dark soy sauce (for colour) & a pinch of pepper. Fry for an additional minute.
6️⃣ Enjoy immediately!!! 🤭🌱 #vegiedelights#collab#meatfreemadeeasy#vegan#govegietodayforabettertomorrow
Happy Tuesday! These matcha coconut cups could be yours in about 15 minutes (and just 3 ingredients)! Recipe is up on the blog- link in bio on my page 💚
Lunch/Dinner Idea: Mango Coconut Curry by @free_athlete 💛 Recipe:⠀
1 tablespoon coconut oil (or sub vegetable or rapeseed oil)⠀
1 onion, diced⠀
2 garlic cloves, minced⠀
1 cm (1/2 inch) ginger, peeled and minced⠀
1 heaped teaspoon curry powder, to taste⠀
1 teaspoon ground turmeric⠀
150 ml (2/3 cup) coconut milk⠀
Handful of fresh coriander (cilantro), roughly chopped⠀
Juice of 1/2 lime⠀
1 vegetable stock cube⠀
400 g (14oz) tin of chickpeas, drained and rinsed⠀
1 carrot, peeled and sliced⠀
1 ripe but firm mango, peeled and diced⠀
50 g (1/3 cup) cashew nuts⠀
Salt, to taste⠀
200 g (7oz) spinach (or sub kale)⠀
To serve (optional):⠀
Cooked brown or white rice⠀
Heat up the oil in a large pan and add the onion, garlic and ginger once hot⠀
Fry for around 10 minutes until softened⠀
Add the curry powder and turmeric fry for about a minute until fragrant⠀
Add the coconut milk, coriander, lime juice, stock cube, chickpeas, carrot, mango, cashew nuts and salt, with enough water to roughly cover⠀
Bring to the boil and simmer on a low heat for around 10 minutes until the carrot is cooked through⠀
Add the spinach and simmer for another few minutes until wilted⠀
Leftovers keep well covered in the fridge for a few days, and can be frozen. Enjoy! #veganfoodspace#veganlunch#lunchideas#vegandinner#dinnerideas
Friendly reminder that you still have time to enter my GIVEAWAY to win a variety pack of @rightfoods vegan oatmeals, noodles and soups! You could be sitting down with this cozy bowl of pad thai and more 🍜 Winner will be chosen tomorrow! To enter, check out my last post for the rules 😊 GOOD LUCK!!