V-edgeree
Photo courtesy @nicki_cooks
Where are all the recipes for what vegan cooks call V-edgeree? it is such a good dish. The classical version, Kedgeree, is made with rice, hard boiled eggs and smoked haddock, a stack of well fried onions and curry powder. It is a delicious combination that the Brits learnt and then adapted from Indian cooking.
What happy memories this dish brings back of eating steaming Kedgeree at Christmas time with all of us cousins round the table. Our Christmas kedgeree was always sloppy and made with overcooked white rice.
How today’s dish has changed. My V-edgeree is made with brown rice, various spices and vegetables. The only shared ingredient is the curry powder, the onions and the good memories.
This is a version of a stir fry where the ingredients are cooked separately and then assembled together when it’s time eat. It’s a good one to prepare in advance whether for brunch or supper.
Ingredients
Serves 4 – 6
Special equipment — a large 28cm deep frying pan or a 28cm saucepan
2.5 tbsp medium curry powder
1 lemon cut into 6 wedges
Bunch of parsley or coriander, chopped
To serve
Coriander Pesto and/or Hot chilli sauce like sriracha
400g brown basmati rice
120g vegan butter or coconut oil
2 large onions, cut in half
1 medium celeriac, peeled, and cut into 1/1.5 cm cubes
1 green chilli, cut in half, de-seeded and sliced into half moons (optional)
500g chestnut mushrooms, thickly sliced or quartered
1 tbsp bashed coriander seeds
Method
Heat the oven to 170C fan. Cook the brown rice according to the instruction and put to one side.
Peel the celeriac, and cut into I/1.5 cm cubes. Put on roasting tray with some coconut or olive oil and roast for approx 20 minutes or until just soft enough to eat.
Put to one side.Fry the mushrooms in oil in a large frying pan for about 8 mins. Put to one side.
Now the process of building the dish begins.
Melt the coconut oil or vegan butter in the frying pan. Fry the onions & crushed coriander seeds slowly for 15 mins until the onions are browned and shrunken. The flavour of the caramelised onions ‘makes’ this dish so do persevere with the lengthy cooking.
Add the chilli and cook for a further 3 mins
If the pan is too dry add some more coconut oil/butter. Add the curry powder and stir through so that it disappears into the mixture.
Add back the mushrooms and the celeriac cubes.
Reheat the veggies gently, then add the rice to the pan. If it’s looking dry add some more butter or oil. Heat through, stirring as you go, until everything is hot.
Sprinkle with the parsley or coriander, garnish with the lemon and serve.
