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Creamy rice with peas and green beans

I recently rediscovered one of my favourite recipes: a creamy rice dish with fake chicken chunks, peas and green beans. I used to eat this regularly when I was vegetarian but once I went vegan I didn’t have soft cheese often. I bought some so got cooking!

1-2 tbsp oil
1 small onion, diced
300g vegan chunks
250g rice
1 stock cube
70g green beans, trimmed and cut into lengths
70g frozen peas
100g vegan soft cheese

Heat the oil in a large pan.  Cook the vegan chunks and onions for 3-4 minutes until the onion is translucent.
Add the rice and stir to combine so the oil coats the rice.

Make up 750ml stock using the stock cube and boiling water, and pour into the pan. Stir well and bring to the boil.

Simmer for 15 minutes, then add the green beans and peas. Cook for a further 10 minutes until the rice and veg are tender, remember to stir every couple of minutes so that it doesn’t stick.

Finally, stir in the soft cheese until combined.

I have never tried this recipe with tofu and I probably never will as it needs the texture of te soya chunks to contrast with the rice. I think it would also make the dish more bland.
The quantities involved above would serve 3-4 depending on appetite and could be served with garlic bread and salad or enjoyed on its own!

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