I had many frozen cooked rice, so I needed to use, what I made was tomato curry risotto, which turned out so delicious and satisfying!! Also easy to make!!
tomato curry risotto
1 make tempeh sausage;crumble the tempeh and pan fry, pour sausage mixture (soy sauce, canola oil, paprika powder, oregano, basil, cayenne pepper, maple syrup, smoke liquid, pepper, and water) and set aside
2 in a large skillet, heat olive oil, sauté diced eggplant, green pepper, shimeji mushroom, make some space in a skillet, sauté 1TBS curry powder (cumin, coriander, turmeric, cayenne) first, then mix with veggies, sprinkle sea salt and pepper
3 add a tin of whole tomato, crush with the spatula, add 1.5cups water, 1tsp veggie stock, 1TBS nutritional yeast and simmer
4 add 2cups of cooked rice, simmer for 10min
5 turn off heat, add 1TBS Worcester sauce, back in tempeh sausage, sprinkle black pepper, and vegan Parmesan