American · Dinner
Vegan Cajun Dirty Rice
Brown lentils simmered with the Cajun holy trinity of onion, celery and bell pepper, seasoned with paprika, cayenne and thyme, then folded through fluffy white rice. Mushrooms and vegetable stock lend savoury depth in place of the traditional organ meats. Finished with scallion and parsley.
$2
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
471Calories
17.5gProtein
11.3gFat
78.4gCarbs
5.9gSugar
15.9gFiber
334mgSodium
0mgChol
1.7gSat Fat
642mgPotassium
78mgCalcium
3.8mgIron
0mcgVitamin B12
18mgVitamin C
vegan
vegetarian
gluten-free
egg-free
high-fiber
sweet-heat
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Finely dice the onion, celery and bell pepper into even pieces, mince the garlic, and chop the mushrooms small to mimic ground meat.
2
Sweat
Heat the olive oil in a skillet over medium heat and cook the trinity of onion, celery and bell pepper for 6 minutes until softened and translucent.
3
Sauté
Add the mushrooms and garlic and cook over medium heat for 5 minutes until the mushrooms release their liquid and it cooks off, leaving them browned.
4
Simmer
Stir in the paprika, cayenne and dried thyme, then add the lentils and vegetable stock and simmer over medium-low heat 8 minutes until thick.
5
Plate
Fold the cooked rice through until heated and coated, then spoon onto a plate and scatter the sliced scallion and parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cup320g cooked brown lentils
- 1 1/2 cup240g cooked white rice
- 5.2 oz150g mushrooms
- 1 cup150g onion
- 22 celery stalk (80g)
- 2/3 cup100g bell pepper
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 1 cup240ml vegetable stock
- 2 tsp2 tsp paprika
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp dried thyme
- 22 scallion
- 2 tbsp2 tbsp parsley
