Easy Vegan Coconut Rice Recipes

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EASY VEGAN COCONUT RICE



Easy Vegan Coconut Rice image

Make and share this Easy Vegan Coconut Rice recipe from Food.com.

Provided by CandyTX

Categories     Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons oil
1/2 onion, diced
1 teaspoon lemongrass, diced (optional)
2 cups white rice
2 1/2 cups water
1 (14 ounce) can coconut milk
1/4 cup lightly toasted coconut flakes (optional)

Steps:

  • In a large frying pan, sautee the onion in the oil for 3-5 minutes. Add rice and lemongrass and cook for about two minutes, until rice is toasted, stirring frequently and adding more oil if needed.
  • Carefully add water to rice.
  • Allow to boil before reducing heat and covering. Continue to stir occasionally for about 15 minutes.
  • Add coconut milk and cook 10-15 more minutes, until rice is cooked through.
  • Top with toasted coconut flakes, if desired, and enjoy!

Nutrition Facts : Calories 637.1, Fat 29.1, SaturatedFat 17.9, Sodium 61.6, Carbohydrate 85.6, Fiber 5.1, Sugar 7, Protein 9.2

EASY VEGAN COCONUT CURRY WITH TOFU



Easy Vegan Coconut Curry with Tofu image

This vegan coconut curry is spicy and tasty! It makes your kitchen smell good. It uses no animal products. Serve with brown rice, quinoa, or noodles.

Provided by monsterclowngirl

Categories     Everyday Cooking     Vegan     Main Dishes

Time 1h15m

Yield 4

Number Of Ingredients 16

1 medium sweet potato, cubed
1 tablespoon olive oil
1 medium yellow onion, diced
1 (8 ounce) container extra-firm tofu, drained and cubed
1 cup frozen peas
1 ½ tablespoons curry powder, or to taste
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon
salt to taste
5 leaves fresh basil, cut into strips
1 (14 ounce) can coconut milk
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 small yellow bell pepper, cut into strips
1 bunch cilantro, chopped

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
  • Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
  • Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 32 g, Fat 27.8 g, Fiber 7.4 g, Protein 10.9 g, SaturatedFat 19.5 g, Sodium 102.6 mg, Sugar 10.9 g

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