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Veggie rice with sunflower seed sour cream - vegan
When I was in Berlin last week I accidentally came across this pop up event space. I just wanted to get something to drink but they had lots of food stands too and plenty of vegan options (being vegan is very easy in Berlin). One of the stands offered African veggie rice with peanut sauce. I had to try it and it was absolutely delicious. Inspired by this recipe I came up with my own but used sunflower seed sour cream instead (another option would be cashews, but they are expensive and I wanted to try something different). It's very refreshing and compliments the rice perfectly. Also my rice is super easy to make and the recipe only takes about 20 minutes from start to finish. And even better it's a one-pot recipe (apart from blending the sunflower seeds), so there is little to clean.
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You can also add other veggies to this rice if you like. But make sure you use veggies that take roughly 15 minutes to cook, otherwise they will be overcooked. I added the bell peppers immediately out of convenience. But if you don't want them to cook for that long you can also add them to the rice at a later stage.
The perfect bite! The freshness of my dairy-free sour cream and the savoury veggie rice are a very tasty combination.
I always like to garnish my food with fresh herbs! Did you know you can actually freeze fresh herbs?
Check out my tip on how to do it here.
Just blend the sunflower seeds with a few easily available ingredients and pour over your veggie rice. Done! The perfect cheap dairy-free sour cream!
Veggie rice ingredients:
- 1/2 red onion
- 750ml water
- 1 cup of white rice
- 2 carrots
- 1 green bell pepper
- 150g mushrooms
- 1 heaped tbsp tomato paste
- 1 1/2 stock cubes
- 1 tsp garlic powder
Sunflower creme ingredients:
- 1 cup sunflower seeds (100g)
- 300ml water
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
Finely chop up 2 carrots, 1 green bell pepper, 150g of mushrooms and 1/2 red onion.
Sauté the onion in a pan with some oil. The pan needs to be big enough for all other veggie rice ingredients.
Then add 1 cup of white rice, 750ml of water and all other veggie rice ingredients. Add black pepper or chili powder to taste if you like. Bring to boil and let cook for 15 minutes. Stir every now and then so that the rice doesn't burn.
In the meantime add all sunflower sour cream ingredients into a blender and blend until smooth. There is no need to soak them (it's an urban blogger's myth that you need to soak nuts or seeds - if you have a half decent blender you will be just fine).
Serve the veggie rice and drizzle the vegan sunflower seed sour cream on top! The more the merrier I say! :-) Enjoy!
And if you like this recipe also check out my veggie baguette with sunflower, lemon and garlic creme here.