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🍽️ Creamy Vegan Pepper Chicken Chunk Pan with Rice

689 kcal · 30 min · 4 servings

Ingredients

• parsley, fresh 1 bunch
• onions, yellow 1 pc.
• butter 1 tbsp
• pepper, yellow 1 pc.
• pepper, red 1 pc.
• vegan chunks, chicken style 555 g
• pepper, sweet 3 tsp
• salt 0.5 tsp
• pepper, black ground 0.25 tsp
• long grain rice 300 g
• vegetable broth 1 L
• cornstarch 20 g
• oat cream 200 ml
• tomato paste 1 tbsp

Instructions

1. 1. Wash the parsley thoroughly.
2. 2. Shake the parsley dry.
3. 3. Pluck the leaves from the stems.
4. 4. Put the parsley leaves into the mixing container.
5. 5. Insert the measuring cup.
6. 6. Chop the parsley for 8 seconds on speed 6.
7. 7. Transfer the chopped parsley into a bowl.
8. 8. Rinse out the mixing container.
9. 9. Peel the onion.
10. 10. Halve the onion.
11. 11. Put the onion halves into the mixing container.
12. 12. Insert the measuring cup.
13. 13. Chop the onion for 1 second using the Turbo button.
14. 14. Push the onion pieces down the inner wall with a spatula.
15. 15. Add the soft butter.
16. 16. Remove the measuring cup.
17. 17. Sauté the onions for 2 minutes at 110 degrees using the sauté button.
18. 18. Quarter the bell pepper.
19. 19. Remove the seeds from the bell pepper.
20. 20. Wash the bell pepper inside and out.
21. 21. Remove the stem base.
22. 22. Cut the bell pepper into 0.5 cm wide strips.
23. 23. Put the vegan chunks into a bowl.
24. 24. Add 2 teaspoons of sweet paprika powder.
25. 25. Add 1/2 teaspoon of salt.
26. 26. Add 1/4 teaspoon of pepper.
27. 27. Mix the chunks with the spices.
28. 28. Distribute the chunks in the deep steaming insert.
29. 29. Distribute the chunks in the shallow steaming insert.
30. 30. Distribute the pepper strips in the deep steaming insert.
31. 31. Distribute the pepper strips in the shallow steaming insert.
32. 32. Hang the cooking insert into the mixing container.
33. 33. Fill the cooking insert with rice.
34. 34. Pour hot vegetable broth over the rice.
35. 35. Hang the shallow steaming insert into the deep steaming insert.
36. 36. Place the steaming insert on the mixing container.
37. 37. Close the mixing container.
38. 38. Steam the rice for 10 minutes using the steam button.
39. 39. Remove the steaming insert while still closed.
40. 40. Take out the cooking insert.
41. 41. Set aside the rice and the steaming insert.
42. 42. Mix cornstarch with 2 tablespoons of cold water.
43. 43. Add the starch-water mixture to the mixing container.
44. 44. Add the oat cream.
45. 45. Add the tomato paste.
46. 46. Add 1 teaspoon of paprika powder.
47. 47. Remove the measuring cup.
48. 48. Cook the sauce for 5 minutes on speed 3 at 130 degrees.
49. 49. Season the sauce with salt.
50. 50. Season the sauce with pepper.
51. 51. Insert the measuring cup.
52. 52. Stir in the spices for 10 seconds on speed 3.
53. 53. Distribute the rice on plates.
54. 54. Distribute the vegan chunks on plates.
55. 55. Distribute the pepper strips on plates.
56. 56. Drizzle the dishes with the cream sauce.
57. 57. Sprinkle the dishes with parsley.
58. 58. Serve the dish.

Nutrition per serving

• kcal: 689
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 82 g