VEGETABLE JOLLOF WITH SOYA CHUNKS

(0)

72 Min

Intermediate

Nutrition Value

Carbohydrates

119 g

Energy

664,2 kcal

Total fat

11 g

Fiber

9,1 g

Protein

20,1 g

Saturated Fats

1 g

Sodium

359 mg

Sugars

11,6 g

Information per serving

Ingredients

28 g

Tomato products, canned, puree, with salt added

4 large

Tomatoes, red, ripe, raw, year round average

4 pieces

Peppers, hot chili, red, raw

1.5 large

Onions, raw

2 large

Poivron rouge

4 tbsp

Oil, vegetable, Natreon canola, high stability, non trans, high oleic (70%)

0.25 tsp

Thyme, fresh

0.5 tsp

Curry Powder

4 cups

Rice

100 g

SOYACHOPS

2 large

Carrots, raw

2 cups

Cabbage, raw

1 cup

Beans, snap, green, raw

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Step1
10 Min

Wash and blend tomatoes, onions, fresh pepper, tartashe and boil and dry
Step2
5 Min

Heat oil and add onions, curry and thyme and stir fry.
Step3
10 Min

Add the boiled pepper, tomato puree and fry.
Step4
5 Min

Add beef stock and allow to boil.
Step5
25 Min

Add the washed rice, MAGGI and stir properly and allow to cook.
Step6
7 Min

Add soya chunks and stir and cove to cook.
Step7
5 Min

Stir properly, add vegetables and cover up, reduce heat and cook until rice becomes fluffy.
Step8
5 Min

Serve hot

Step1 of 8

Wash and blend tomatoes, onions, fresh pepper, tartashe and boil and dry

Step2 of 8

Heat oil and add onions, curry and thyme and stir fry.

Step3 of 8

Add the boiled pepper, tomato puree and fry.

Step4 of 8

Add beef stock and allow to boil.

Step5 of 8

Add the washed rice, MAGGI and stir properly and allow to cook.

Step6 of 8

Add soya chunks and stir and cove to cook.

Step7 of 8

Stir properly, add vegetables and cover up, reduce heat and cook until rice becomes fluffy.

Step8 of 8

Serve hot

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VEGETABLE JOLLOF WITH SOYA CHUNKS

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