Greenhill Vegan Bakery

A solitary carrot in the fridge drawer, half a tin of chickpeas, leftover veg from last night’s dinner, a handful each of quinoa, lentils and rice? Sounds like lunch to me! No measuring required in this infinitely variable and wholesome recipe to help make the most of your extra bits and bobs!

What you’ll need:

• Rice (any type except arborio or pudding rice), quinoa, or another grain of your choice
• Onion, chopped
• Cooked chickpeas, cannelini, or other beans, and/or uncooked lentils
• Any vegetable bits you have on hand, finely chopped. I use carrot (shredded) every time, plus peppers, courgette, green beans, frozen sweetcorn, etc. If you see stir fry mixes in the reduced-to-clear bins at the supermarket, this is a handy way to use some of them.
• Green veg such as chopped spinach, beetroot greens or chard, if you have it!
• 1 vegetable stock cube
• Spice mix of your choice (to taste). Ras el Hanout and paprika gives a nice Moroccan flavour, or use Cajun spice, curry powder, Italian herbs and garlic powder, or whatever floats your boat!
• Oil of your choice (to lightly coat the bottom of the wok)
• A wok or deep, open frying pan

How to do it:

1. Coat the bottom of your wok with oil. Don’t turn on the heat just yet!
2. Add the rest of the ingredients in the following layers: chopped onions, then chopped or shredded vegetables (not the greens), then beans and/or lentils, then scatter over the rice / grains to whatever amount desired. Sprinkle over the spices.
3. Pour over the half-strength vegetable stock (a stock cube made up with double the water). You want to add enough water to cover the whole pile by about a centimetre. NOW turn on the heat!
4. Simmer, uncovered, for 30 to 40 minutes, without stirring. Check periodically to make sure it doesn’t boil dry, adding water as necessary (no stirring!). Add the greens on top for the last few minutes.
5. When the rice or grains are all cooked, turn off the heat and add whatever toppings you like: fresh herbs, olives, desicated coconut, nuts or seeds, even fruit like dried apricots, raisins, or chopped apples or grapes. If you have something in the cupboard in too small an amount to use for a “normal” recipe, chuck it on top!
6. Take a photo to impress your Instagram followers with your amazing lunch, and enjoy it!

Allergens:

This recipe is naturally gluten free, as long as the grains you use are. The only other allergens may be if you decide to use NUTS, obviously, or some dried fruits that may contain SULPHITES.