This recipe is SO delicious, AND it’s vegan. Double bubble!

Ingredients:

1 bunch of asparagus
2 large portabella mushrooms
3 cloves of garlic, crushed
1 medium sized onion or a couple of shallots, chopped
Seasame seeds, chopped walnuts and pumpkin seeds
Can of chickpeas
200g brown rice, washed
Olive oil
Turmeric and paprika
Salt and freshly ground black pepper
Lemon juice / balsamic vinegar

Method:

Cook the rice.

Meantime, snap the asparagus stems if the bottom bit is woody, then lightly steam them for about 8 minutes.

Whilst the asparagus is steaming, saute the garlic, onion and mushrooms over a medium flame, adding the spices, nuts and seeds after five minutes.

Continue sauteeing for another two or three minutes, then tip in the chickpeas and heat through thoroughly.

Chop the asparagus into bite sized chunks, then add these and the sauteed mix into the cooked rice.

Mix thoroughly and season well, adding lemon juice or balsamic vinegar to taste.

Serve hot, perhaps with a dollop of plain soya yogurt and some fresh coriander leaves.

Time from Cupboard to Table:

30 minutes

Categories: recipes, seasonal eating

Tags: asparagus, vegan

RSS 2.0 Comment feed