Vegan Kidney Beans Rice Pan Aerial Perspective
Main Dishes

Vegan Kidney Bean Rice Pan

Who does not know it, you come home from a long working day and you are totally hungry! Then it has to go fast, otherwise you could starve, of course. That’s why I have this very simple and fast recipe for you today. A warm and full meal, exactly what you need in this case.

This recipe also shows that you don’t always have to stand in the kitchen for hours or use a lot of ingredients to create a full meal. No, sometimes it can be quite simple.

Can Ingredients Be Exchanged?

Of course, the ingredients can also be changed at will. Depending on your mood and what the fridge can provide. If you don’t have rice at home, you can also use quinoa or couscous. The kidney beans can be easily replaced with chickpeas, for example. It’s the same with vegetables. So, everything is not a must!

The vegan kidney bean rice pan is:

  • quickly made
  • easy to prepare
  • filling
  • aromatic
  • creamy 
  • nutritious

The Preparation

First peel the onion and cut it into small cubes. Then fry them in a pan.

Meanwhile, cook the rice according to the package instructions.

Now wash the eggplant and the zucchini and cut them into pieces.

Add the vegetables to the onions. Leave to fry briefly. Then drain the kidney beans, take them out of the can and add them to the vegetables in the pan. Let everything fry briefly.

Now pour the creamy coconut milk over the vegetables. Let everything simmer for about 10 minutes. What I also find especially important here are the spices. I think spices make a big difference in your food. That’s why I always tend to season very well and also work with very different spices. Here, for example, fit well:

  • oregano
  • curry powder
  • cumin
  • turmeric
  • rosemary
  • and of course salt & pepper

Place the finished rice on a plate and pour the coconut milk and vegetable mixture over it. Done!

So, that’s it! I hope you enjoyed this simple and quick recipe and maybe you will try it yourself. Bon appetite!

Vegan Kidney Beans Rice Pan Aerial Perspective

Vegan Kidney Bean Rice Pan

A simple and quick recipe when hunger is big and patience small.
Prep Time 10 mins
Cooking Time 20 mins
Total Time 30 mins
Category Main Dishes
Servings 1
Calories 494 kcal

Ingredients
  

  • 1/4 cup rice uncooked (50 g)
  • 1/3 cup kidney beans canned (100g)
  • 1/2 cup eggplant 140g
  • 1/2 zucchini 140g
  • 1 red onion
  • 3.5 fl.oz. creamy coconut milk 100 ml

Instructions

  • First peel the onion and cut it into small cubes. Then fry them in a pan.
  • Meanwhile, cook the rice according to the packing instruction.
  • Now wash the eggplant and zucchini and cut them into pieces.
  • Add the vegetables to the onions. Let them fry for a short time. Then drain the kidney beans, take them out of the can and add them to the vegetables in the pan. Let everything fry briefly.
  • Now pour the creamy coconut milk over the vegetables. Let everything simmer for about 10 minutes. Season well!
  • Put the finished rice on a plate and pour the coconut milk and vegetable mixture over it.
Tags gluten-free, sugar-free, vegan

If you like this recipe, I would be happy if you share it on Pinterest!

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