Veggie Kedgeree

A savoury vegetarian breakfast featuring risotto rice, puy lentils, hard-boiled eggs, and crispy vegetarian black pudding with warm curry spices.

Vegetarian Breakfast Rice Lentils Kedgeree

Estimated Nutrition

Calories

307.6

kcal / serving

1845.6 kcal total

Carbs

33g

per serving

198 g total

Fat

13.7g

per serving

82.2 g total

Protein

13.1g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

piece

Eggs

free-range, hard boiled, chopped

GrainsCereals

175

Arborio Rice

or similar risotto rice

LegumesPulses

175

Puy Lentils

washed, cooked according to packet instructions

Liquids

750

Vegetable Stock

hot

NutsSeeds

tsp

Curry Powder

handful

Coriander Leaves

fresh, chopped

tbsp

Desiccated Coconut

pinch

Nutmeg

freshly ground, for serving

Other

150

Vegetarian Black Pudding

sliced into rounds and fried until crisp

Vegetables

piece

Onion

finely chopped

Method

Melt the butter in a pan over medium heat and fry the onion until soft.

Add the rice and stir until the grains become translucent.

Add 750ml of stock one ladle at a time, stirring until each portion is absorbed.

Stir in the curry powder until well combined.

Gently stir in the eggs, black pudding, lentils, coriander, and coconut until warmed through.

Spoon the kedgeree into bowls and garnish with freshly ground nutmeg.