VegBox Recipes

Seasonal Veggie Casserole with Mushrooms, Nuts, Rice and Chickpeas

This recipe is SO delicious, AND it’s vegan. Double bubble!
 
 

Ingredients

2 parsnips, or a swede, or a few turnips or carrots, or some kohlrabi, the last of the runner or french beans or courgettes, or how about Jerusalem artichokes?
2 large mushrooms or 6-10 smaller ones
3 cloves of garlic, crushed
1 medium sized onion or a couple of shallots, chopped
Seasame seeds, pumpkin seeds, chopped walnuts and / or hazelnuts or sweet chestnuts
2 cans of chickpeas
200g brown rice, washed
Olive oil
Turmeric and paprika
Salt and freshly ground black pepper
Lemon juice / balsamic vinegar
Fresh coriander
Yogurt / soya yogurt (optional)
 

Method

  1. Cook the rice.
  2. Meantime, roughly cube / chop your seasonal veggies.
  3. Saute the garlic, onion and mushrooms over a medium flame, adding the spices, nuts and seeds after five minutes.
  4. Continue sauteeing for another two or three minutes, then tip in the chickpeas and heat through thoroughly.
  5. Add the chunks of vegetable and the sauteed mix into the cooked rice.
  6. Mix thoroughly and season well, adding lemon juice or balsamic vinegar to taste.
  7. Serve hot, perhaps with a dollop of plain soya yogurt and some fresh coriander leaves.
 

Time From Cupboard-To-Table

30 minutes
 

Notes & Variations on Seasonal Veggie Casserole with Mushrooms, Nuts, Rice and Chickpeas

 
 
 

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