So this recipe comes from my teenage years. I loved to cook even as a young teenager and had a kids Cook book that I loved. All these years later I still love the recipe but now I’m Vegan I had to make slight modifications with the main one being swapping out the dairy cheese for Vegan cheese and voila delicious.

This recipe uses ingredients that you will usually have stocked in your cupboards, it’s not hard to find except maybe the cheese you like but it’s simple and easy to make and is delicious.

To watch the video version click below:

Otherwise scroll down below for the written recipe.

Ingredients..

 

Layer of Rice, Peas & Corn

 

Tomato & Onion layer

 

Sprinkle of Vegan Cheese

 

Voila

RECIPE

Serves: 2-3

Ingredients:

– 1 Tbsp Oil
– 1 Chopped Onion
– 1 x 425gm can Whole Peeled Tomato pieces (& the juice) or diced
– 1 tsp VEGAN Chicken Stock Powder (I use Massels Brand)
– sprinkle of Salt & Pepper
– 1 x 310gm can kernel Corn
– 3 1/2 Cups Cooked Rice
– 1 cup frozen Peas
– 1 cup grated Cheddar Cheese (use VEGAN brand of cheese that melts well and you like flavour of.
You can also use more if you wish as long as it covers the top of the bake.)

How to Prepare:

• Pre-heat the oven to 180c (350f) & grease an oven proof dish. I used a rectangular one but a square, oval & round one will be fine as long as it’s enough to hold all the layers.
• Cook the rice if you haven’t already. (1 to 1 & 1/2 cups of dry rice makes about 3 to 3 & half cups of cooked.) Drain if you need to and set aside.
• Heat a pan to medium heat and add in 1 Tbsp Oil
• Saute’ the onions for a few minutes
• Add the can of Peeled/Diced Tomatoes, stock powder, sugar, salt & pepper
• Simmer and stir over low heat for around 7-8 minutes
• Drain the corn and add the corn and peas into the bowl of cooked rice and mix till well combined.
• Layer the rice mix into the bottom of the greased Oven dish and press it down till its smooth.
• Pour the tomato, onion mixture over the top of the rice.
• Sprinkle the Vegan Cheese across the top.
• Bake for 30 minutes

NOTE: I find that when this first comes out of the oven it doesn’t slice as neatly and the rice can come out a bit messy (still totally delicious) but if you save it for leftovers, once it’s cooled down in the fridge and reheated the next day it slices much more neatly and tastes sometimes even better as the juices have seeped down a little more into the rice. So yeah this is great for leftovers for a day or 2. I always love to make a double batch for me and family. It’s so simple and yummy and hearty.

Thanks for checking out Gluten Free Aussie Vegan. Check back again for more recipes as I will be updating the site regularly.