Vegan Egyptian Crunchy Pilaf
A hearty, flavorful pilaf dish made with crunchy textures and Egyptian spices, perfect for a satisfying vegan meal. This recipe is a twist on traditional Egyptian pilaf, featuring a crunchy topping and a side of tangy cheese-free sauce.
Ingredients
- ●1 cup Crunchycrushed crackers or toasted breadcrumbs
- ●2 cups Egyptian pilaf
- ●1 cup Cottage (replaced with)mung beans, rinsed and drained
- ●1/4 cup Cheese (replaced with)nutritional yeast
Instructions
- 1
1. In a medium saucepan, bring 2 cups of water to a boil.
- 2
2. Add 1 cup of mung beans and reduce heat to low. Simmer for 20-25 minutes, or until tender.
- 3
3. In a separate pan, heat 2 tablespoons of oil over medium heat.
- 4
4. Add 1 cup of crushed crackers or toasted breadcrumbs and cook, stirring frequently, for 2-3 minutes, or until lightly toasted.
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5. In a large bowl, combine cooked mung beans, toasted breadcrumbs, and 2 cups of cooked Egyptian pilaf.
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6. In a small bowl, whisk together 1/4 cup of nutritional yeast and 2 tablespoons of lemon juice.
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7. Pour the yeast-lemon mixture over the pilaf mixture and toss to combine.
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8. Season with salt and pepper to taste.
- 9
9. Serve hot, garnished with additional toasted breadcrumbs if desired.