VEGETABLE JOLLOF WITH SOYA CHUNKS

(0)

72 Min

Intermediate

Nutrition Value

Carbohydrates

119,03 g

Energy

664,19 kcal

Total fat

10,97 g

Fiber

9,1 g

Protein

20,09 g

Saturated Fats

0,96 g

Sodium

358,98 mg

Sugars

11,6 g

Information per serving

Ingredients

28 g

Tomato products, canned, puree, with salt added

4 large

Fresh Tomatoes

4 pieces

Peppers, hot chili, red, raw

1.5 large

Onions, raw

2 large

Red Bell Pepper

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 (Diced)

2 cups

Cabbage

1 cup

Green Beans

Copy

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

Recipe PDF

With pictures

Discover more

More interesting Recipes

Show more recipes

VEGETABLE JOLLOF WITH SOYA CHUNKS

Nutrition Value

Ingredients

Tips & Tricks

Export ingredients

Instruction

Step1

Step2

Step3

Step4

Step5

Step6

Step7