Austrian Reisfleisch veganised - comforting rice and beans

1 Sep 2016

I veganised this traditional meaty Austrian dish, which used to be one of my favourites when I was a kid. Beans and seasoning give it the comforting taste it is known for.

I am really happy I can share this one with you. It's another great example that vegan food just tastes amazing and even traditional classics can be turned into delicious vegan versions. And the best thing is it's really easy to make and you only need one pot to make it (if you use pre-cooked rice that is). So no messy kitchen!

INGREDIENTS (3 portions):

2 onions
1 red pepper
1 can of borlotti beans (or any other dark beans like kidney beans)
1 1/2 heaped tbsp minced garlic
300 - 400g canned peeled tomatoes
100 - 150ml water
1 stock cube
1 1/2 tbsp paprika powder
1 1/2 tbsp smoked paprika powder
1 1/2 tbsp marjoram
1/2 - 1 tsp salt
Some black pepper
1 dash of sugar (optional)
250g cooked rice

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METHOD:

Finely chop onions and 1 red pepper and sauté in a pan with 1 can of borlotti beans (drain first and wash so they will be easier to digest) in some oil.

Add all ingredients apart from the cooked rice and cook without a lid for about 20 minutes and stir frequently.

Once most of the liquid is evaporated and you get a thick pasta-sauce-like consistency add the cooked rice (I was lazy admittedly and used pre-cooked one). Keep cooking for another minute and stir well to combine the rice with the sauce.

Enjoy with some chives sprinkled on top (especially when you want to take a nice photo ;-)