Jollof Rice is a spicy tomato based one pot rice dish that connects and also divides most of West Africa. This simple vegetarian jollof rice builds on my most popular Jollof Rice recipe with the same flavours and techniques with an easier approach.

Mushrooms sauce (instead of tomato)
10 oz of mushrooms (champignons)
2 garlic cloves
2 onions
2 tbsp of Greek yoghurt or sour cream
2 tbsp of butter
2 cups of broth or water
1 tbsp of flour
oil, salt, pepper

An earl grey tea latte with a splash of vanilla makes for a delicious and popular tea latte. Learn how to make a London Fog at home.

Sautee 2 minutes in oil.

Pressure cook the risotto: Close the lid of the pressure cooker. Set the valve to “Sealing” and start the pressure cooker on “High” for 7 minutes. Once completed, quick release the remaining pressure.

add cheese, etc, then sauté and stir 2 more minutes.

All Recipes Filter Browse Recipes Recipes By Course Recipes By Diet Recipes By Meal Style learn more #1 Vegan & Gluten-Free Spicy BBQ Cauliflower

2 cups shredded carrots
1/3 cup raisins
1 apple, peeled, cored, & diced
8 ounces crushed pineapple, drained
2/3 cup mayo

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Ketchup
Nomato is the original all-natural tomato-free ketchup, made with root vegetables! Nomato has been serving people with allergies and dietary restrictions for eighteen years.

Ingredients: Carrots, Beets, Apple Cider Vinegar, Water, Brown Rice Syrup, Sugar, Onion, Kosher Salt, Ginger, Beet Juice Concentrate, Ascorbic Acid, Cinnamon.

Marinara Style Sauce
Nomato® marinara-style sauce is the perfect alternative to tomato sauce – without the tomatoes!

Ingredients: Carrots, Water, Beets, Onion, Garlic, Sea Salt, Lemon Juice Concentrate, Ascorbic Acid, Beet Juice Concentrate, Citric Acid, Basil, and Oregano.

INGREDIENTS

• 1 cup Textured vegetable protein (TVP)
• 1 Cup vegetable broth
• 1/ 2 cups of pea protein
• 1 can black beans, blended
• 2 tablespoon Potato starch
• ¼ cup of water
• 2 tablespoons beet powder
• 1 tablespoon Paprika
• 1 teaspoon garlic salt
• ½ tablespoon of nutritional yeast
• 1 teaspoon vinegar
• 1 teaspoon lemon juice
• 1 tablespoon molasses
• 1 teaspoon liquid smoke
• 3 tablespoons sesame Oil
• 3/4 cup of coconut oil, melted
• 2 tablespoons methylcellulose
• ¼ cup coconut oil, chilled and crumbled

INSTRUCTIONS

Rehydrate the texturized vegetable protein by adding 1 cups of warm vegetable broth to 1 cup of the TVP. Let this sit for 5 minutes. Then fluff with a fork.

To a large bowl add in the pea protein, prepared tvp, blended black beans and spices.

To a separate small bowl Add in 2 tbsp of both and ¼ cup of room temp water to make a quick slurry. It is important that the water is room temp so the mixture will not clump. Add to the mixture. Then add beetroot, lemon juice, vinegar, liquid smoke and molasses.

Mix all ingredients together and set in the fridge to chill. At this point you have made a beyond meat substitute to add to chili, tacos casserole. If you are looking to bind this into a burger or meatloaf there are a couple extra ingredients needed.

Into a blender add ¾ cup coconut oil with 2 tbsp of methylcellulose and blend until you have a thick jell. Add this to the mixture and place in the fridge to chill for 10-20 minute.

Pour ¼ cup of coconut oil in a small dish and freeze for 10 minutes. Then chopping into chunks. his will resemble the beyond paddies that have those little bubbles of fat throughout.

Mix the coconut oil chunks into the crumble mixture working quickly so the oil stays solid.

Form into 3.5 oz burger . Make sure they are nice and compact so they do not crumble when you cook .

Since these are plant based and made gluten free they need to be cooked on a medium low heat. I am adding a little oil to the pan to keep it from sticking. If you are grilling just brush them with some sesame or olive oil.

Cook over medium low heat for 15 minute. Then turn up the heat to medium high and cook for about 3-5 minutes on each side until you see a dark brown sear .

If the burger crumbles when you flip just press in the sides. The sear should hold everything together.

I am topping mine with some vegan chipotle mayo ,homemade vegan cheddar and my favorite toppings. Serve with some fries or your favorite side and enjoy.

Pro Tip: If grilling let the paddies sit overnight to firm.

You can sub potato starch and rice flour with corn starch and the beet powder with beet juice.

Make sure the mixture is cool before adding in your coconut oil and mix with a spoon so that your hands do not melt the oil.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!