Ingredients

For the 'fishy' mushrooms

600g

oyster / enoki mushrooms, or a mix of both (use regular mushrooms if you can’t get hold of these) 600g oyster / enoki mushrooms, or a mix of both (use regular mushrooms if you can’t get hold of these)

1 tbsp

liquid smoke

1 tbsp

Steenbergs Organic Smoked Paprika

2 tbsp

nori flakes (optional - for the fishy taste. Nori sheets torn into small pieces will also work fine)

1⁄2 tbsp

olive oil (or any other neutral oil)

For the Main Kedgeree

onion, chopped finely

garlic cloves, crushed

thumb-size piece of ginger, grated

1⁄2 tbsp

olive oil (or any other neutral oil)

2 tsp

Steenbergs Organic Mild Curry powder (add more if you like a punchier curry flavour)

1⁄4 tsp

Steenbergs Organic Turmeric

Steenbergs Organic Bay Leaves

Steenbergs Organic Cardamom Pods, split open

1 litre

stock made from Steenbergs Vegetable Bouillon

400g

uncooked white basmati rice

135g

frozen green peas

"Hearty, wholesome and utterly scrumptious, bursting with flavours from the spices! Kedgeree is traditionally made with smoked fish, and this vegan dish has all the smokey taste, fishy flavours and textures of fish, but using natural plant based alternatives. Both the mushrooms and peas are full of protein, freshness and total deliciousness!"

Many thanks to The Vegan Larder for this tasty recipe.

Serves 6

Method

For the ‘Fishy’ Mushrooms

Tear up mushrooms into strips. In a bowl, mix with the liquid smoke, smoked paprika and nori flakes.
Heat a pan with the olive oil. Fry the mushrooms until they are browned a bit, but not burnt. You may have to do this in two batches. The mushrooms will reduce in size. Once done, set aside.

To Make the Kedgeree

In a large pan with a well-fitting lid, fry the onion, garlic and ginger in the olive oil until translucent.
Add the spices; Mild Curry Powder, Cardamom, Turmeric and Bay Leaves. Fry for just a minute.
Wash the rice by rinsing it in a sieve, then add to the pan with the spices.
Stir the rice to make sure the rice is coated in the spices and oil.
Carefully add the stock to the rice, give it a stir then put the lid on.
Bring the stock and rice to the boil, then turn the heat down to a low simmer for 5 minutes.
DO NOT REMOVE THE LID!
Now, turn the heat off under the rice, and leave with the lid on (DO NOT PEEK!) for 10 minutes.
This ensures the rice absorbs all the steam and becomes light and fluffy, without needing to drain or worry about it becoming stodgy.
When ready, add the cooked smokey mushrooms, green peas and half the chopped parsley and mix through. The heat will cook the peas!
Serve with lemon wedges and the rest of the fresh parsley.