Easy Vegan Jollof Rice Recipes
EASY VEGAN JOLLOF RICE
This Vegan Jollof Rice will definitely blow your mind. You won't believe it's not the original. Guess what? It's one of the easiest and most delicious Jollof recipe.
Provided by Chichi Uguru
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF /180ºC
- Heat up oil in a 10/12 in cast iron skillet, sauté onions and garlic till onions is translucent.
- Stir in the diluted tomato paste add the bouillon powder or cubes, curry, thyme, rosemary and ground gingerthen stir fry for 2 minutes.
- Add the rice and stir fry for another 2 minutes to get the flavors in.
- Pour the vegetable stock into the skillet. Stir, taste for seasoning and adjust accordingly. It should taste slightly salty. Don't worry the rice will absorb the salt when cooked and the flavors will balance out.
- Cover tightly with aluminum foil.
- Transfer to the lower rack of oven and bake for 45 mins or until all the liquid is absorbed.
- Allow to stand in oven for another 5 mins, then bring out, sprinkle the chopped spring onions then use a fork and fluff the rice.
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- In a large dutch oven or stockpot, heat oil over medium heat. Puree onion in a blender until smooth, and add to heated oil. Let simmer to reduce down and release all the liquid. I like to add a pinch of the salt here, to continue layering in the flavor. It will cook for about 8-10 minutes total until "paste-like". Stir occasionally, some browning is ok!
- Meanwhile, in the blender, add the garlic, chilis, ginger, diced tomatoes, and tomato paste; then puree until smooth. Once the onion puree has cooked down, add the tomato mixture along with the remaining dry spices (salt, thyme, curry powder, black pepper) to the stockpot. Stir to combine and continue to let cook down over medium-low for 25-30 minutes, stirring occasionally, until it's thick and deep red in color.
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