Skip to content
dnm logo

DrNewMed Healthy Recipes for Healthy Eating

  • Health Conditions
    • Chronic Conditions
    • Diabetes-friendly Recipes
    • Healthy Low-cholesterol Recipes
    • Heart-healthy Recipes
    • Weight loss Recipes
    • Recipes for Allergies
  • All Recipes
    • 15- Minutes Prep Recipes
    • By Ingredient Recipes
      • Vegetable Recipes
        • Roasted Root Vegetables
        • Pumpkin Butter
        • Creamy Mushroom Artichoke Pasta
      • Beans & Legumes
        • Brothy Beans on Garlic Toast
        • Mole Black Beans
        • Lentil Chili
      • Fruit Recipes
        • Fresh Fruit Muesli
        • Tandoori Fruit Chaat
        • Lentil Pomegranate Salad
      • Whole Grain Recipes
        • Bean Burgers with Spicy Guacamole
        • Smoked Turkey, Kale & Rice Bake
        • Vegetarian Quinoa & Squash Casserole
      • Egg Recipes
        • Moroccan Eggs with Harissa Yogurt
        • Quick & Easy Egg Bites
    • By Season Recipes
      • Fall Recipes
      • Winter Recipes
      • Summer Recipes
      • Spring Recipes
    • By Diet Recipes
      • Gluten-Free
      • Vegan Recipes
      • Vegetarian Recipes
      • Clean-eating Recipes
      • Low-carb
      • Low-fat
    • By Region Recipes
      • Asian Recipes
      • Indian Recipes
      • Italian Recipes
      • South American Recipes
      • Chinese Recipes
  • Vegan Recipes
  • Meal Type
    • Breakfast & Brunch
      • Shakshuka Recipe
      • Tuscan Farmers Breakfast
    • Lunch Ideas
      • Soba Noodle Salad
    • Comfort Food Recipes
    • Salad Recipes
    • Side Dishes
    • Soups & Stews
    • Appetizers
    • Desserts
    • Dinner Ideas
    • Drinks, Smoothies & Cocktails!
    • Sandwiches & Wraps
  • Weekly Menu
  • Contact
  • Toggle search form

Vegan Kedgeree

Posted on September 1, 2023September 1, 2023 By Admin No Comments on Vegan Kedgeree

In place of smoked salmon, a vegan kedgeree of spiced basmati rice, lentils, and soft chunks of marinated jackfruit is served. Traditional kedgeree is a rice meal that is gently spicy and accompanied with smoked salmon and cooked eggs. It is a delicious combination of quite easy ingredients that looks and tastes fantastic.

Ingredients

For the Vegan Kedgeree:

  • 1 cup dried green or brown lentils, rinsed and drained
  • 1 can young green jackfruit in water or brine, drained and shredded
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
  • Salt and black pepper to taste
  • 2 cups vegetable broth or water
  • 1 cup frozen peas
  • Juice of 1 lemon
  • Fresh cilantro or parsley for garnish
  • Lemon wedges for serving

Instructions

  1. Cook the lentils: In a saucepan, combine the rinsed lentils and enough water to cover them by about 2 inches. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the lentils are tender but not mushy. Drain and set aside.
  2. Prepare the jackfruit: Shred the jackfruit by pulling it apart with your fingers or a fork. Make sure to remove any tough core pieces.
  3. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
  4. Add the minced garlic and grated ginger to the skillet, and cook for another 1-2 minutes until fragrant.
  5. Stir in the curry powder, ground cumin, ground coriander, turmeric, cayenne pepper, salt, and black pepper. Cook for about 1 minute to toast the spices.
  6. Add the shredded jackfruit to the skillet and cook, stirring occasionally, for about 5-7 minutes until it begins to brown and take on the flavors of the spices.
  7. Pour in the vegetable broth (or water) and bring to a simmer. Allow the jackfruit to cook in the broth for about 10-15 minutes, or until it’s tender and most of the liquid has been absorbed.
  8. Add the cooked lentils, frozen peas, and lemon juice to the skillet. Stir well and cook for an additional 3-5 minutes until everything is heated through.
  9. Taste and adjust the seasoning as needed.
  10. Garnish with fresh cilantro or parsley, and serve with lemon wedges.

Nutrition Facts

  • Calories: 350-400
  • Total Fat: 10-12g
  • Saturated Fat: 1-2g
  • Sodium: 500-600mg
  • Total Carbohydrates: 50-55g
  • Dietary Fiber: 14-16g
  • Sugars: 5-7g
  • Protein: 15-18g
Healthy Breakfast Tags:ketogenic, lowcalorie, Vegan Kedgeree

Post navigation

Previous Post: Vegan Wild Rice Soup
Next Post: Halloween Monster Cookies

More Related Articles

Vegan McMuffins Healthy Breakfast
Vegan Lemon Pretzels with Poppy Seeds Healthy Breakfast
Vegan Eggs Benedict Healthy Breakfast
Vegan Tofu Omelet Diet Recipes
Sweet and Spicy Kebabs Healthy Breakfast
Vegan Buttermilk Pancakes With Cherry Compote Cake Cookies

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Search

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Categories

Copyright © 2023 DrNewMed.

Powered by PressBook Blog WordPress theme