Forget about risotto! This rice dish is an explosion of flavours, colours, super nice and nutritious. If tempeh is not your favourite, you can cook without it and add more peppers or other veggies, like baby corn, asparagus, … you name it. Inspired by the traditional ‘arroz de tamboril’, never been a huge fan in my previous omni life, but I’ll be making this vegan version a lot!
Difficulty: 1.5 pans
Type: main dish
Serves: 3/4
What you need:
1 mug rice (white works better, but you can use brown, just cook for a bit longer)
250g tempeh thinly sliced, fried for a few minutes in 1 tbsp of olive oil and 1 tbsp soya sauce
1/2 yellow pepper sliced
1/2 red pepper sliced
1 white onion chopped
1 nori sheet, shredded
1 bay leaf
2 garlic cloves chopped
1 large beef tomato chopped
a splash of white wine
1.5 tbsp paprika
1 tbsp tumeric
1 tbsp cayenne pepper
a little chopped coriander
about 3 mugs of water
1 or 2 tbsp capers
salt and pepper to taste
Utensils:
1 large pan
1 large coffee mug (for measuring)
knife and chopping board
1 small frying pan
Directions:
Prepare tempeh by frying the slices with a tbsp of olive oil and soya sauce each, in low heat for a few minutes until golden;
Meanwhile, in a large pan, fry the onion, garlic and bay leaf in a little water or olive oil for a about 3 minutes;
Add tomato, pepper, tempeh (and remaining liquid from frying), paprika, tumeric, shredded nori sheet, cayenne pepper, rice and a splash of white wine and let it cook for a few more minutes, mixing occasionally;
Add boiling water, mix and let it simmer for about 15 minutes (add more water if needed, you want to retain a little bit of moist in the end);
Once cooked, remove bay leaf, add salt to taste and 1 or 2 tbsp of capers, remove from heat and add a tbsp of chopped coriander, mixing well;
Serve while hot, with a good pinch of black pepper and a sprinkle of olive oil on top.
Plant Based Portuguese 