Recipe: Appetizing Vegan Chili with coconut rice

Vegan Chili with coconut rice. Notes on Making Low Carb Vegan Chili Coconut Rice: I used canned coconut milk from Trader Joe's, but any canned coconut milk should do the trick. Prior to going vegan one of my favorite summer meals was some sort of fish with a fruit salsa and rice. I am thinking it is because I used light coconut milk.

Serve with coconut rice for an amazing vegan meal! I used jasmine rice here, and grated some fresh ginger and chili pepper into the mixture before cooking, for an extra fragrant final result. Now, if you're wondering if you're about to see a million tofu recipes… don't. You can have Vegan Chili with coconut rice using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan Chili with coconut rice

1. You need 1 of Onion diced.
2. Prepare 2 Cloves of Garlic.
3. You need 1 Bag of veggie mince.
4. You need 1 Tin of Tomatoes.
5. Prepare 2 Tbsp of Tomato Puree.
6. You need 3 Tsp of Paprika.
7. Prepare 3 Tsp of Cumin.
8. You need 2 Tsp of Chilli flakes.
9. Prepare 2 of Bay Leaves.
10. You need 1 of Veggie Stock Cube.
11. It's 1 Tsp of sugar.
12. It's 2 Tins of Beans (I used butter and haricot).
13. It's 1 of Courgette diced.
14. You need 2 of Grated Carrots.
15. It's 100 g of Rice.
16. It's 1 Tin of coconut milk.
17. It's to taste of Salt and pepper.
18. Prepare 2 Tbsp of Oil.

I am not going vegan and I am not stocking up on tofu. This would also be delicious, but definitely NOT vegetarian or animal-friendly. I'm totally cool with either option. If you try making this Sweet Chili Tofu with Coconut Rice.

Vegan Chili with coconut rice step by step

1. Heat the oil in a large pan (with a lid) on a medium heat. Add the onions and cook until they’re translucent. Add the garlic, courgette and carrot, cook until soft..
2. Turn down the heat. Add spices and cook for another minute. Then add the mince and cook for another 2 minutes. Add the tinned tomatoes and half a can of water (use the empty tomato can). Add the bay leaves..
3. Crumble in the stock cube, the sugar and tomato purée. Simmer the pot gently, then bring the pot to the boil. Give it a good stir and cover with the lid. Let it simmer for 20 minutes. Keep an eye on the pot and stir occasionally so it doesn’t dry out!.
4. Separately add the rice to a pan. Add water until it just covers the rice, then tip in the coconut milk. Add a little salt, and boil until the rice is sticky (about 20 mins)..
5. Drain and add the beans to the chili, simmer for another 10 minutes. If it gets dry add more water, a tablespoon at a time..
6. After 10 mins take the chili off the heat and leave to sit with the lid on the pot. Serve after 10 mins and enjoy!.

Vegan Coconut Rice Pudding - A healthy, vegan and gluten free snack can be made with white or brown rice and is cooked in coconut milk. I love me some Vegan Coconut Rice Pudding. I don't know about any of you guys, but it's always been one of my fave snacks to eat. I like it with. chili flakes, coconut aminos, rice noodles, apple cider vinegar. This Ultimate Vegan Chili is AWARD WINNING and sure to please even the most devout of meat-eaters!