Food blogger and author of The Vegan Cookbook, Adele McConnell, proves there’s no need to sacrifice flavour to eat animal-free. She creates her stylish, mouth-watering dishes with innovative techniques and nutrient-packed ingredients, including whole grains and protein sources such as pulses, nuts, tempeh and tofu. Here she shares her brilliant vegan risotto recipe – where spicy lentil and quinoa are the star attractions.
1 tbsp olive oil or coconut oil
1 onion, finely chopped
2 garlic cloves, crushed
1cm/ ½ in piece of fresh root ginger, peeled and grated
1cm/ ½ in piece of fresh turmeric, peeled and grated or ½ tsp ground turmeric
1 tsp ground cumin
1 tsp garam masala
2 tsp crushed chillies/ hot pepper flakes
1 red chilli, deseeded and thinly sliced
180g tomatoes, chopped
300g potatoes, cut into cubes
250g/ 1 cup red lentils, rinsed and drained
875ml/ 3½ cups vegetable stock, plus extra if needed
100g/ ½ cup red or white quinoa, rinsed and drained
60g broccoli florets, cut in half
120g kale, roughly chopped
4 tbsp lemon juice
1 handful of chopped coriander/cilantro leaves
dairy-free yogurt, to serve
- Heat the oil in a large saucepan over a medium-low heat. Add the onion, garlic, ginger and fresh turmeric, if using, and cook for 5–8 minutes, stirring frequently, until softened.
- Add the ground turmeric, if using, the cumin, garam masala, crushed chillies/hot pepper flakes and fresh chilli, and cook for 30 seconds.
- Add the tomatoes, potatoes, lentils and 625ml/21½fl oz/2½ cups of the stock, and bring to a gentle boil. Reduce the heat and simmer for 30 minutes, or until the liquid is absorbed.
- Add 185ml/6fl oz/¾ cup of the stock and the quinoa, and simmer for 10 minutes. Add more stock, if necessary, to avoid the quinoa becoming too dry.
- Add the broccoli and kale, and continue cooking for 5 minutes, or until the quinoa is tender and translucent.
- Stir in the lemon juice and coriander/cilantro, then ladle into serving bowls and top with a large spoonful of dairyfree yogurt.
Adele McConnell is the founder of the vegan food blog, vegiehead.com, and her book, The Vegan Cookbook, will publish in paperback in September on Watkins Publishing.