Thai Red Porridge with Vegan Egg

This recipe is a great way to use up left-over rice or any Thai curry paste that you might have lurking at the back of the fridge. 

Serves 2 (4 as a side)

For the Thai broth

• 1 tbsp oil • 1.4 litres (6 cups) vegetable stock
• 3 tbsp vegan friendly red curry paste
• 400g tin coconut milk
• 1 red onion, chopped

For the Thai porridge

• 240g (1 1/2 cups rice)
• 2 tbsp minced ginger
• 140g (1 cup) frozen peas
• 1 handful chopped coriander (plus extra for garnishing)
• 1 tbsp soy sauce
• Sesame seeds (to garnish)

For the vegan egg

• ½ tbsp of vegan butter
• 50g (1/2 cup gram/chickpea flour)
• 60ml (¼ cup) water
• Pinch black salt
• 1 tbsp nutritional yeast

Method

1. Heat 1 tbsp oil in the bottom of a large saucepan. Fry the onion for 2-3 minutes on a medium-high heat until it starts to soften. Add the curry paste and stir to coat the onion. Fry for another minute to release some of the flavour.
2. Add the vegetable stock and coconut milk to the pan and bring everything to a gentle simmer. Set aside.
3. Prepare the rice for the porridge by rinsing a few times under a cold tap.
4. Pour 500ml of the Thai broth into a large saucepan along with the rinsed rice and ginger and bring to a boil. Turn down and simmer on a medium heat until rice is cooked through. Add more broth if rice starts to stick.
5. While the rice is cooking, prepare the vegan egg by whisking all vegan egg ingredients together to form a mediumthick batter.
6. Heat the vegan butter in a small saucepan and when melted and bubbling, fry the ‘egg’ mixture for a couple of minutes on one side, then flip and cook on other side until firm. Set aside.
7. When the rice has cooked through, add the frozen peas, the chopped coriander and soy sauce. Stir to combine.
8. Divide the rice into two bowls and pour over remaining broth mixture. 9 Garnish with the vegan egg cut into slices, coriander and sesame seeds.

Per serving (1260g) Calories: 896, Carbohydrates: 138.2g, Sugars: 23.5g, Fat: 22.5g, Saturates: 3.7g, Protein: 29.5g, Salt: 15.5g

Taken From July 2018 (Issue 40) Vegan Life Magazine