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Vegan pilaf with colorful vegetable pieces
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Vegan pilaf with colorful vegetable pieces

Preparation time: 35 mins
Calorific value (per portion): 1277 kJ / 305 kcal

Ingredients for 2 portions

For the pilaf rice:

  • 125 g basmati rice
  • Approx. 100 g small onions
  • 1 tbsp vegetable oil
  • 1 tbsp vegan margarine
  • Approx. 150 ml vegetable broth
  • 1-1 ½ tbsp Kikkoman naturally brewed soy sauce
  • 1 tsp sugar
  • Some freshly ground white pepper

For the vegetable seasoning mix:

  • 50 ml vegetable broth
  • 1 pinch of salt
  • ½ tsp sugar
  • Some freshly ground white pepper

For the vegetable topping:

  • 50 g red pepper
  • 50 g mushrooms (or herb side mushrooms)
  • 50 g aubergine
  • 50 g each of yellow and green  courgette
  • 6 cherry tomatoes
  • 2 tbsp vegetable oil
  • 30 g rocket salad
  • If desired: paprika powder

Preparation

  1. Wash and drain the rice for the pilaf . Peel onions, chop them coarsely and sauté in a pot in the heated oil. Add the rice and margarine and also fry. Add vegetable broth, soy sauce, sugar and pepper and simmer covered at low heat for about 10 minutes. Remove the pot from the heat and let it swell for about 10 minutes. 
  2. Mix all ingredients well for the vegetable seasoning mix. For the vegetable topping, prepare all vegetables and cut into bite-sized pieces. Heat the oil in a frying pan and in that order: Fry the peppers, mushrooms, aubergine, courgette and cherry tomatoes. Add the seasoning mix and continue frying until the liquid has almost completely evaporated. 
  3. Roughly mix the vegetables with the pilaf and arrange on plates. Wash the rocket salad, dab dry, garnish the pilaf with it, dust with paprika powder if desired and serve. 

Used products in this recipe

Ingredients for 2 portions

For the pilaf rice:

  • 125 g basmati rice
  • Approx. 100 g small onions
  • 1 tbsp vegetable oil
  • 1 tbsp vegan margarine
  • Approx. 150 ml vegetable broth
  • 1-1 ½ tbsp Kikkoman naturally brewed soy sauce
  • 1 tsp sugar
  • Some freshly ground white pepper

For the vegetable seasoning mix:

  • 50 ml vegetable broth
  • 1 pinch of salt
  • ½ tsp sugar
  • Some freshly ground white pepper

For the vegetable topping:

  • 50 g red pepper
  • 50 g mushrooms (or herb side mushrooms)
  • 50 g aubergine
  • 50 g each of yellow and green  courgette
  • 6 cherry tomatoes
  • 2 tbsp vegetable oil
  • 30 g rocket salad
  • If desired: paprika powder