Vegan Kedgeree

Course: Breakfast, Brunch, Dinner, Lunch, Side Dish

Cuisine: Anglo-Indian, British, Indian, Scottish

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 333kcal

Author: Jacq

Our Vegan Kedgeree is adapted from the hearty, traditional Scottish breakfast Kedgeree which is in essence a curried rice cooked with smoked fish. This fish-free version is easy and quick to prepare in one pot and is ideal for budget-friendly and midweek meals.

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US Customary - Metric

Equipment

Non-stick skillet, or deep frying pan, stove-top casserole pan, with lid.
mixing spoon

Ingredients

1 tablespoon coconut oil (or 125ml (½ cup) of vegetable stock if your on a no-oil diet, for cooking the spices.)
200 grams basmati or long-grain rice (Washing your rice under a running tap in a sieve can help remove starch and prevent the rice sticking together once cooked.)
225 grams smoked tofu (or 1 average size smoked tofu pack which may be more or less the stated measurement. If necessary gently press the tofu between 2 plates or small chopping boards with kitchen paper to absorb the excess liquid. Or use a tofu press. Some brands of tofu do not require pressing.)
130 grams frozen peas (can replace with frozen sweetcorn or use a mixture of both)
2 teaspoons onion powder (or 1 medium onion, fine chopped.)
2 teaspoons garlic powder (or 4-6 garlic cloves, fine chopped or minced, or frozen garlic or garlic paste)
1 teaspoon ginger powder (or 1 inch piece of fresh ginger, grated or minced, or frozen ginger or ginger paste)
2 teaspoons curry powder (we used mild Madras curry powder)
750 mililitres vegetable stock (hot)

Garnishes, optional

20 grams parsley (can replace with coriander or chives, chopped)
4 salad tomatoes (sliced into thick wedges)
4 lemon wedges

Instructions

Heat the coconut oil or 125ml (½ cup) of vegetable stock in the pan.
1 tablespoon coconut oil
Cook the onion, garlic, ginger and curry powder for 3 minutes over a medium heat. Stir frequently.
2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon ginger powder, 2 teaspoons curry powder
Add the rice and mix through the cooked spices. Cook in the pan for 2 minutes stirring to avoid sticking.
If using vegetable stock the liquid should have evaporated but if not its fine.
200 grams basmati or long-grain rice
Add in the tofu and peas. Pour in the vegetable stock and season with a little salt and pepper.
225 grams smoked tofu, 130 grams frozen peas, 750 mililitres vegetable stock
Bring to the boil, lower the heat, and simmer for 12 minutes.
Turn off the heat but leave the pan on the stove top. Place a lid on the pan and leave to sit in the residual heat for 15-20 minutes.
Check the seasoning and adjust if necessary.
Add in the wedges of tomato and scatter parsley or coriander over.
Keep the lid on the pan until your ready to serve as this will warm the tomatoes and keep your kedgeree warm. Serve with wedges of lemon if liked.
20 grams parsley, 4 salad tomatoes, 4 lemon wedges

Notes

Leftovers can be chilled quickly, placed in a covered container, and kept in the fridge for up to 1 day.
Reheat in the same pan used to cook the kedgeree until steaming hot throughout. Add a little vegetable stock or coconut oil and stir with a spoon until heated through similar as to preparing fried rice.
Leftovers are nice chilled for a kedgeree rice salad or used as a tortilla wrap filling.
Leftovers are also nice as a stuffing for peppers, courgettes (zucchini), squash or as a cabbage roll filling. Just ensure that the rice is reheated to piping and steaming hot and don't reheat rice a second time.
For a gluten-free kedgeree: Use a gluten-free vegetable stock and check any spice blends for gluten ingredients. If using plain tofu and liquid smoke as a replacement for smoked tofu do check that the liquid smoke is certified gluten-free. As frequently wheat or barley is used as a by-product. Smoked paprika may be a better option.
Smoked tofu subsitition suggestions: Cooked beans such as butterbeans, kidney beans, chickpeas, or vegan bacon cut up into pieces, vegan Quorn smoky ham slices, tempeh, seitan, chopped cooked vegan sausages, mushrooms, small broccoli florets, sliced asparagus, sweetcorn, mange tout, green beans, are all just a few ideas. If you go for a subsitute do keep in mind that the smoked tofu does replace the smoked haddock amazingly in flavour as well as texture so the finished kedgeree will be different. Adding in a few teaspoons of smoked paprika to the rice along with the curry powder can help replace some of the smoky flavours that smoked tofu brings. Alternatively, you can marinade firm tofu for a couple of hours or overnight, in a few teaspoons of liquid smoke or even some BBQ sauce. Liquid smoke is a natural flavouring that is produced from condensing the water vapours from burning wood.
Optional additions:

* a few tablespoons of raisins or sultanas, add these in along with the vegetable stock. Dried fruit always goes well with curried dishes and is a frequently added to some variations of kedgeree.

* a cup of cooked mung beans or your favourite cooked pulse can be added along with the tofu such as a can of drained chickpeas (400g/14oz can)

* for a richer kedgeree try drizzling some soya, oat or cashew cream over the finished dish and mixing though. Many variations of kedgeree have cream as an addition mixed through the finished dish.

* add in chopped or ripped up pieces of a dried rehydrated seaweed to the dish after it has finished cooking.

* a few tablespoons of plain or toasted flaked almonds are a nice garnish as are toasted sunflower or pumpkin seeds.

Nutrition