Easy One-Pot Biryani

Easy One-Pot Biryani

We can’t get enough of one-pot recipes at the moment! It has been a busy first month in 2018, so recipes like this easy one-pot biryani and just ideal.

This winter-warming biryani is brimming with tasty vegetables, including cauliflower, mushrooms and carrots, which blend really well with the fragrant spices.

We’ve also made it super easy by using a curry paste. There’s no fixed rule for what paste to use, so just go for your favourite. We actually found a ‘biryani’ version, which has a nice kick to it but isn’t too overpowering.

Serve with vegan yoghurt and a sprinkling of leftover fresh herbs.

Enjoy!

Roxy & Ben

Easy One-Pot Biryani

Print Recipe
Easy One-Pot Biryani
Easy One-Pot Biryani
Servings
4 people
Ingredients
  • 1 bay leaf
  • 3 whole cloves
  • 1 onion (sliced)
  • 4 garlic cloves (minced)
  • 2 big thumbs of fresh ginger (minced)
  • 2 green chillies (sliced)
  • 4 tbsp curry paste
  • 1/2 head of cauliflower (in florets)
  • 250 g mushrooms (quartered)
  • 2 carrots (diced)
  • 2 tomatoes (diced)
  • handful of fresh mint
  • handful of fresh coriander
  • 1/3 cup raisins
  • 240 g Basmati rice
  • 500 ml vegetable stock
  • vegan yoghurt
  • juice of one lemon
Servings
4 people
Ingredients
  • 1 bay leaf
  • 3 whole cloves
  • 1 onion (sliced)
  • 4 garlic cloves (minced)
  • 2 big thumbs of fresh ginger (minced)
  • 2 green chillies (sliced)
  • 4 tbsp curry paste
  • 1/2 head of cauliflower (in florets)
  • 250 g mushrooms (quartered)
  • 2 carrots (diced)
  • 2 tomatoes (diced)
  • handful of fresh mint
  • handful of fresh coriander
  • 1/3 cup raisins
  • 240 g Basmati rice
  • 500 ml vegetable stock
  • vegan yoghurt
  • juice of one lemon
Easy One-Pot Biryani
Instructions
  1. Wash the rice until it runs clear then leave to one side.
  2. Heat a little coconut oil in a saucepan on a medium heat. Once hot add the bay leaf and cloves, and fry for a minute.
  3. Then add the onion to the saucepan and fry for 5 minutes.
  4. Add the garlic, ginger, chillies and curry paste to the saucepan and fry for 2 minutes.
  5. Then add the carrot, mushroom and cauliflower to the saucepan and cook for 10 minutes.
  6. Next, add the tomato, raisins, rice, mint, coriander, stock and salt, and simmer with the lid on for 25 minutes or until the rice is cooked. Stir occasionally to ensure the biryani doesn’t stick to the bottom of the pan.
  7. Take the saucepan off the heat but leave the lid on for 5 minutes so the rice becomes light and fluffy.
  8. Serve with a squeeze of lemon juice, a spoonful of yoghurt, and a sprinkling of leftover mint or coriander.

Easy ‘Cheesy’ Cauliflower

We’re super excited about creating a vegan version of this classic British dish, cauliflower cheese.

The best thing is this vegan-friendly twist is packed with tons more nutrients and flavour than its predecessor!

If you want to pack in even more nutrients, try adding peas and sweetcorn along with the kale.

Don’t worry if you can’t find English mustard. Try to find an alternative mustard that also packs a punch, but be careful because not all mustard is vegan. It’s always best to research the brand before buying.

Enjoy!

Roxy & Ben

Easy ‘Cheesy’ Cauliflower

Print Recipe
Easy ‘Cheesy’ Cauliflower
Cheesy Cauliflower
Servings
4-6 people
Ingredients
  • 1 cauliflower head (cut into florets)
  • 100 g kale (chopped)
  • 150 g cashews
  • 220 ml plant-based milk
  • 3 tbsp nutritonal yeast
  • 1 garlic clove (peeled)
  • 1 tsp paprika
  • 2 tsp English mustard
  • pinch of salt and pepper
  • handful of breadcrumbs
  • handful of chives (chopped)
Servings
4-6 people
Ingredients
  • 1 cauliflower head (cut into florets)
  • 100 g kale (chopped)
  • 150 g cashews
  • 220 ml plant-based milk
  • 3 tbsp nutritonal yeast
  • 1 garlic clove (peeled)
  • 1 tsp paprika
  • 2 tsp English mustard
  • pinch of salt and pepper
  • handful of breadcrumbs
  • handful of chives (chopped)
Cheesy Cauliflower
Instructions
  1. Place the cashews in a bowl and cover with hot water. Set aside and leave to soak.
  2. Bring a saucepan of water to the boil and add the cauliflower. Boil for 5 minutes.
  3. Add the kale to the saucepan and boil for a further 5 minutes.
  4. Meanwhile, drain the cashews and transfer them to a blender along with the milk, nutritional yeast, garlic, paprika, english mustard and seasoning. Blend the ingredients until smooth.
  5. Drain the cauliflower and kale, and transfer to an oven proof dish. Then pour the ‘cheese’ mixture on top and stir until fully combined.
  6. Top with breadcrumbs and a sprinkling of paprika.
  7. Place under the grill on a high heat for a few minutes or until golden brown.
  8. To serve, sprinkle with chives.

Simple Sweet & Sour Veg

Simple Sweet & Sour

This classic Chinese dish is a hugely popular take-away, but have you ever considered making it from scratch at home?

The good news is it’s a lot easier than you might think!

Our recipe uses ingredients you probably already have tucked away in your kitchen cupboards. It’s packed with fresh sweetness and subtle sourness, the perfect combination.

Say no to take-aways, and have a go at this delicious homemade treat!

Sweet & Sour

Print Recipe
Simple Sweet & Sour
Simple Sweet & Sour
Servings
4 people
Ingredients
  • 1 head of cauliflower
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 white onion diced
  • 2 garlic cloves diced
  • large thumb of ginger grated
  • 1 tbsp soya sauce
  • 2 tbsp vinegar
  • 2 tbsp organic brown sugar
  • 3 tbsp tomato ketchup
  • 250 g fresh pineapple chunks
  • 200 ml pineapple juice
  • 1 tbsp cornstarch
  • 2 spring onions julienned
Servings
4 people
Ingredients
  • 1 head of cauliflower
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 white onion diced
  • 2 garlic cloves diced
  • large thumb of ginger grated
  • 1 tbsp soya sauce
  • 2 tbsp vinegar
  • 2 tbsp organic brown sugar
  • 3 tbsp tomato ketchup
  • 250 g fresh pineapple chunks
  • 200 ml pineapple juice
  • 1 tbsp cornstarch
  • 2 spring onions julienned
Simple Sweet & Sour
Instructions
  1. Rinse and drain the cauliflower. Then trim and discard the leaves and stems, and separate the cauliflower into small florets.
  2. Heat a little oil in a frying pan on a medium to high heat.
  3. Fry the garlic and ginger for one minute. Then add in the cauliflower and onion, and fry for a further 5 minutes.
  4. Add the red and green peppers and fry for 2 minutes.
  5. Add the soya sauce, vinegar, sugar, ketchup, pineapple chunks and pineapple juice, and simmer for 10 minutes.
  6. Stir in the cornstarch, making sure it is fully combined, and cook through for 2 minutes.
  7. Serve with rice and a sprinkle of spring onion.

Korean Cauliflower Bites

Korean Cauliflower Bites

Serves 2 people.

Ingredients

Small cauliflower
Sesame Seeds
Spring Onion
1/4 cup vegetable oil

For the batter…
1/2 cup flour
1/2 cup cornstarch
1/2 tsp salt
1 tsp baking powder
1 cup water

For the Korean sauce…
2 tbsp toasted sesame oil
2 cloves garlic finely chopped
Thumb of ginger finely chopped
2 tbsp soy sauce
3 tbsp gochujang sauce
3 tbsp brown sugar

Korean Cauliflower BitesKorean Cauliflower Bites
– Full recipe http://bit.ly/29D30iW

Posted by So Vegan on Tuesday, July 12, 2016

Method

1. Wash and dry the cauliflower, then break into bite-sized florets and trim away the excess stems.

2. Combine the batter ingredients in a bowl using a whisk and dip the cauliflower florets making sure they are fully coated in the batter.

3. Heat 1/4 cup vegetable oil in frying pan.

4. Remove one floret from the batter at a time, gently shaking to remove any excess batter, and place in pan. Fry a few florets at a time (making sure they are not touching) and turning every couple of minutes.

5. Once lightly browned on all sides, remove from pan and place on paper towel. Repeat steps 4 and 5 until all florets have been fried.

6. Heat the toasted sesame oil in a pan, then add the garlic and ginger, and fry for a minute. Add the rest of the ingredients for the Korean sauce and simmer for a few minutes. Take the sauce off the heat and toss in the cauliflower using a spoon to coat.

7. Serve the Korean Cauliflower Bites with a sprinkle of sesame seeds and chopped spring onion.