This vegan pulao is unbelievably tasty and easy to prepare. Perfectly balanced in flavors, this is fit for feast - a perfect side or a main! This protein rich pulao can be amazing for weekend menu too. When you set this on the table, it is guaranteed to gain attraction with its vibrant color, and then the aroma and flavors will take over when tasted!
This is made with Big Mountain Foods Big Brat Veggie Links. The links are made with pea protein and veggies. This makes a great vegan substitute for sausages and could be ideally used in many soups and stir-fries too! These are a great vegan option. Big Mountain Foods have many plant based, soy free products that are yum vegan alternatives. Vegan food doesn't mean uninteresting! There are million ways to have a very flavorful vegan food and you are never going to be missed out on any nutrition and flavor.
Earlier, I have shared the lip-smacking side/curry, Mighty Mushroom Bites "Vada" Curry and the amazing, healthy Masala Mushroom Crumble Summer Rolls. These are made with Big Mountain Foods Mighty Mushroom Bites and Lion's Mane Mushroom Crumble respectively. These are some great delicious vegan foods and check the blog for more tasty vegan recipes.
This vegan pulao is made with protein rich veggie links as well as fresh garbanzos and peas. Both these are also good sources of protens and hence would make a nutritious as well as scrumptious meal! If you can't find fresh garbanzos, just replace with peas.
Add the vegan links once the rice has absorbed more than 70% liquid and the links would aslos soak up the flavor. This pulao is inspired by our traditional Gatte Ki Pulao which is made with garbanzo flour and basmati rice. This pulao serves about four to six persons based on whether served as a main or a side. If you have more items on the menu, this can even work for eight!
The simple spices give the characteristic aroma of the pulao. Adjust the green Thai chili as per spicy heat requirements. With two chiles, this may not be spicy but the heat level would be nominal. Add a couple more to kick up the heat! The added cashew nut gives a nutty bite! Mint adds an amazing fresh touch to the pulao.
Similar to this pulao, try this Vegan Coconut Milk Pulao for a cococnut milk based pulao. This Vegan Snow Ball Kurma/Baby Aloo Kurma can be a perfect side to this veggie links pulao. Vegan Pumpkin Halwa would be a perfect dessert!
Ingredients
Serves 4 to 6
Prep time - 10 minutes
Cook time - 25 to 30 minutes.
Soaking time - 15 minutes
Basmati rice - 1 cup
Salt - 1 tsp
Fresh Garbanzo beans - 1/2 cup, shelled
Peas - 1/2 cup, fresh or frozen
Turmeric - 1/4 tsp
Cayenne -1/2 tsp
Mint - 1/4 cup, chopped
Big Mountain Foods Big Brat Veggie Links - 2, sliced 1/2-in thick
Onions - 1/2 cup, chopped
Garlic - 1 tbsp, finely chopped
Ginger - 1 tbsp, finely chopped
Oil - 2 to 3 tbsp
To temper
Oil - 2 tbsp
Bay leaf - 1
Star anise - 1
Cardamom - 2
Cloves - 2
Cinnamon - 2-in piece
Thai chili - 2 to 4. slit
Method
Heat oil in a pan. Add the veggie links and cook on both the sides for 2-3 minutes. Set aside.
Soak the rice for 15 minutes.
Return the same pan to heat. Add oil if needed. Add the spices listed under "to Temper", fry for 40 seconds. Add the slit green chile, ginger, garlic, and onions. Saute for 3-4 minutes until the onions are translucent.
Drain the rice completely. Add the rice, peas, garbanzos, salt, turmeric, and cayenne. Saute for 2-3 minutes, until the rice slightly puffs and a nice aroma fills the home. Add the mint and saute for a minute. Add the water, adjust the salt and chile, and bring to a boil.
When more than half of the liquid is absorbed, lower the flame, add the veggie links, mix, cover and let it cook completely for 10 minutes.
Gently fluff up with a fork. Add the toasted cashews, mix. Sprinkle with cilantro.
Transfer to a serving bowl. Serve as a main course or as a side.
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