Vegan Pilaf with Sausage
A mediterranean staple, pilaf is a dish with a history going back centuries. We present a version that includes green lentils for textural variety and vegan sausage instead of the traditional meat.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1 0.5 Whole
Carrot (Organic)
4 2 oz
Green Beans
3 1.5 oz
Broccoli (Organic)
5 2.5 oz
Cucumber
1 0.5 Whole
Cilantro (Organic)
1/2 0.25 oz
Protein & more
Basmati rice
1 0.5 cup
Green Lentils
1/2 0.25 cup
Vegan Sausage
1 0.5 Package
Vegan sour cream
1 0.5 cup
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Sweet paprika
1/2 0.25 teaspoon
Turmeric, ground
1/4 0.125 teaspoon
Cumin powder
1/2 0.25 teaspoon
Cinnamon powder
1/4 0.125 teaspoon
Cloves
1/4 0.125 teaspoon
Prep ahead (optional)
a. Thinly slice yellow onion. b. Chop broccoli into bite-sized florets. c. Snap ends off green beans, cut into 1" pieces. d. Diagonally slice carrots into ¼" coins. e. Grate cucumber. f. Mince garlic. g. Rough chop cilantro.
Instructions
1
Stir-fry the veggies and sausage:
a. Heat 1 tbsp olive oil in a saute pan. Add the carrots (diagonally slice into ¼" coins), broccoli (chop into bite-sized florets), green beans (snap ends; cut into 1" pieces) and ¼ tsp salt.
b. Stir-fry for 3-5 minutes, or until veggies are almost tender. Remove from pan and set aside for adding to pilaf later.
c. Add ½ tbsp olive oil to the pan. Add the sausages and sear, turning regularly, for 3 minutes, or until lightly browned all over. Remove from pan and set aside for adding to pilaf later.
2
Cook the pilaf:
a. Heat ½ tbsp olive oil in a pot. Add the garlic (mince) and yellow onion (thinly slice). Saute for 2 minutes. Add the pilaf spice mix. Saute till the spices release their aroma.
b. Add the basmati rice. Stir to coat the rice well with the oil.
c. Add the green lentils, 2 cups water (1 cup for 2 person portion) and ½ tsp salt. Bring to a boil.
d. Reduce the heat to low. Cover and cook for 15 minutes or until rice and lentils are cooked.
e. Add the stir-fried veggies. Mix lightly using a fork. Top with seared sausages. Remove from flame, cover and let it steam for 5 minutes.
3
Serve:
a. Whisk the vegan sour cream lightly until smooth. Add the cucumber (grate). Season with salt and black pepper. Mix well.
b. Divide salad amongst plates. Garnish with cilantro (rough chop). Serve the vegan sour cream alongside. Enjoy!
Chef's notes
You can add some raisins or currants to the pilaf for a more complex version with some sweetness added.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA