Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Smoky Kedgeree

gluten free
wheat free

20-40 minutes

Time depends on whether pre-cooked rice and lentils are used or not

Serves: 4-6

Smoky Kedgeree

Kedgeree is probably one of the original fusion foods! Its origins are a traditional dish called 'kitcheree' - a mellow, simple dish of lentils and rice. Enter the British Raj and their initial suspicion of spicy foods... Kitcheree became kedgeree, a vehicle for Brits in India to pile on butter, smoked fish and the like.  

The Vegan Recipe Club decided to veganise this classic dish - and this is the result. Enjoy!

The recipe can be made from scratch - or to save time, use pre-cooked rice and tinned lentils. We offer both options. 

Nori sheets or sprinkles are available in larger supermarket branches while nori and arame are sold in health food shops, Oriental grocers or online. They are different types and flavours of sea vegetables and very nutritious - and not slimy! Arami looks like black straw until it is hydrated. 

     

 

Photograph by Chava Eichner of Flavourfoods

Ingredients: 

Rice
400g/1¾ cups raw long grain brown rice, preferably brown Basmati cooked in 1 heaped tsp vegan bouillon or 1 vegan stock cube
OR 750g-800g cooked brown rice (about 3 cups of home-cooked rice or 3 sachets of microwave rice) with a little vegan stock mixed in

Lentils
50g/¼ cup dried whole lentils, green or brown
OR 110g/1 cups cooked whole lentils - green or brown (about half a tin of drained lentils)

Rest of the ingredients
Large handful of arame, soaked in cold water while you cook 
1 tbsp oil (preferably not olive)
1 large onion, peeled and chopped quite small
3 large cloves garlic, peeled and crushed or chopped fine
1 red or orange pepper, de-seeded and chopped roughly
1 tsp smoked paprika + 1 tsp regular sweet paprika
¼ tsp chilli powder
1-2 tsp chilli powder, according to taste
1 packet smoked tofu, chopped into bite-sized pieces - Taifun is the firmest and needs no pre-cooking but there are other brands
1 tsp freshly ground black pepper
Half a tin of coconut milk
2 tbsp nori flakes
2 tsp vegan bouillon or 1 vegan stock cube
Large handful fresh parsley, finely chopped
Lemon wedges
Optional: hot pepper sauce or other chilli sauce on the side for those who like their food spicy
 

Method: 

1. If cooking rice from scratch, put it on now. Cover with 600ml cold water and the stock cube/powder and cook for 20-30 minutes or until tender. Put the lentils and some water in a small pan also if cooking from scratch and cook for about 20 minutes or more.
2. Soak the arame in cold water and set aside.
3. Chop the vegetables and measure out the spices.
4. In a large pan or wok, heat the oil. Fry the onions and garlic for about 5 minutes, stirring regularly.
5. Add the peppers, chilli, curry powder and two types of paprika. Stir in and let it all cook for about 5 minutes, stirring continuously.
6. Rinse and drain the arame - use a sieve.
7. Add the smoked tofu and black pepper to the onion mixtuer, then add the coconut milk, nori, arame and 2 tsp bouillon or 1 stock cube, crumbled in. Add the cooked rice and lentils now plus the parsley. If using cold rice and lentils, stir in well and cook until everything is well mixed in and very hot. Add a drizzle of hot water if the mixture is too dry or starts to stick. 
8. Serve with more parsley on the top of each plate and a wedge of lemon per person to squeeze on the kedgeree. 
 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 28 of 28
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »
Mexican Jackfruit Flatbread Pizza
If you are looking for a pizza that is big on flavour without the hassle of proving dough then this...See recipe »
Aubergine & Green Lentil Koftas
These Lentil Koftes are a fantastic way to enjoy the flavours of the middle east from your own home. The...See recipe »
Cheatin' Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in...See recipe »
Quick Quinoa Salad
This can be made really quickly if you use pre-cooked quinoa (eg Merchant Gourmet) and makes for a very healthy,...See recipe »
Loaded Nachos (supermarket style)
These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There...See recipe »
Instant Gnocchi (supermarket style)
This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab...See recipe »
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughman's Sandwich
A ploughman's sandwich and deliciously vegan. If you're feeling lazy, Waitrose and Sainsbury's offer a tasty one in their sandwich...See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »
Vegan Sticky Toffee Pudding
One of the nation's favourite desserts but vegan of course (and you'd never tell the difference)! Enjoy the deliciousness! This...See recipe »
Vegan Loaded Nachos
These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version...See recipe »
Guacamole
So easy, so zingy, so rewarding!! If you don't want to make your own, there are a few vegan guacs...See recipe »
Salsa
Fresh, zingy and absolutely delicious... worth a bit of chopping as the homemade stuff is the best!See recipe »
Traditional Lasagne
Make lasagne the Italian way (but vegan of course!)... a classic for all the family to enjoy! Lovely deep rich...See recipe »
Puttanesca Aubergine Parmigiana
This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers...See recipe »
Vietnamese Rice Paper Rolls
You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave...See recipe »