Vegetable Biryani #SundayFunday

Warm Spices, Basmati Rice, Garbanzo Beans, and Raisins.  A wonderful Vegan meal that even your hardcore carnivores will love.

The Sunday Funday Bloggers are sharing Vegan Main Dishes today........

Amy of Amy's Cooking Adventures is hosting this week and asked us to share Vegan Main Dishes today.  I am happy that Amy chose this theme as Lent begins Wednesday and we will be fasting and abstaining from meat on Fridays.

Let's take a look at some of the recipes that can be served during this Lenten Season.......

• Crispy Tofu Noodles by Palatable Pastime
• Mushroom Eggplant Stir fry (Indian-style Mushroom Baingan Masala) by Cook with Renu
• Mushroom Ragù by Culinary Cam
• Quinoa Stuffed Zucchini by Sid's Sea Palm Cooking
• Vegan 3 Bean Soup by Amy's Cooking Adventures
• Vegan Moonga Gathi by Sneha’s Recipe
• Vegan Tofu Steak by Mayuri’s Jikoni
• Vegetable Biryani by A Day in the Life on the Farm

My husband who cringes to see what I am serving on Meatless Mondays and while abstaining from meat during Lent ate two servings of this Biryani. He is okay with Vegetarian and Meatless Meals if they contain eggs or cheese but gets nervous and jerky when I use the word Vegan LOL.  He even admitted that he doesn't know why he has this mental block about Veganism except for fear of the unknown.  If you have family members like this just tell them you are serving Biryani and don't mention that it is Vegan or Vegetarian.

 

Entrees, Vegetarian, Vegan, Rice, Chickpeas, Meatless

Entrees, Vegetarian

Indian

Yield: 6 servings

Author: Wendy Klik

Vegetable Biryani

Warm Spices, Basmati Rice, Garbanzo Beans, and Raisins. A wonderful Vegan meal that even your hardcore carnivores will love.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 2 c. basmati rice
• 2 T. olive oil
• 1 sweet Vidalia onion, thinly sliced
• 3-4 mini sweet peppers, thinly sliced
• 1 carrot, scraped and cut into matchsticks
• 4 garlic cloves, minced
• 2 t. ginger paste
• 1 T. cumin
• 1 T. coriander
• 1 t. chili powder
• 1 t. cinnamon
• 1/2 t. cardamom
• 1/2 t. turmeric
• 2 bay leaves
• 1 star anise pod
• 1 qt. vegetable stock
• salt to taste
• 1 (15 oz) can garbanzo beans (chickpeas) drained and rinsed
• 1/2 c. raisins

Instructions

1. Place the rice in a large bowl. Cover with warm water and let sit for 15 minutes while you prep remaining ingredients.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the onions, season with salt, and cook, stirring frequently, until golden brown and caramelized, about 10 minutes.
3. Reduce heat to medium and add the peppers, carrots, garlic, and ginger. Season with salt and cook for a few minutes, then remove one cup of the vegetables and set aside.
4. Add the cumin, coriander, chili powder, cinnamon, cardamom, turmeric, bay leaves, and star anise to the pot. Cook and stir for a minute until fragrant.
5. Drain the rice and add it to the pot, stirring to coat. Add the vegetable stock and stir. Then sprinkle with the reserved vegetables, chickpeas, and raisins. Bring to a slow boil, reduce the heat to a simmer. Cover the pot with a thin, linen, kitchen towel and place the lid on top, bringing the towel up to cover the lid.
6. Simmer for 20-30 minutes, until liquid has been absorbed and rice is tender.

Notes

Adapted from a recipe found at Feasting at Home

Nutrition Facts

Calories

414.53

Fat (grams)

7.1 g

Sat. Fat (grams)

0.97 g

Carbs (grams)

79.11 g

Fiber (grams)

6.71 g

Net carbs

72.42 g

Sugar (grams)

5.44 g

Protein (grams)

9.55 g

Sodium (milligrams)

901.88 mg

Cholesterol (grams)

0 mg

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