Veganuary: Turkish Spinach and Tomato Rice Vegan Recipe

The last week of January marks the perfect time to reflect on the healthy habits we've adopted in the first chapter of 2022! As Veganuary is almost over, we wanted to share some of our teams favourite plant-based recipes they've tried this month!

Jessica Bokhammas, one of our Marketing Coordinators has shared the recipe of one of her favourite vegan dishes: Turkish Spinach and Tomato Rice.

Ingredients

- Olive oil

- 1 onion (diced)

- 2 large garlic cloves (minced)

- ¼ tsp nutmeg (optional)

- 400g chopped tomatoes or passata

- 200g basmati rice (rinsed and drained)

- 200ml boiling water or vegetable stock

- 200g babyleaf spinach

- Salt to taste

- Vegan feta (optional)

How to make: Turkish spinach & tomato rice

Step One: Using a large saucepan or frying pan which has a well fitted lid, fry the onion on a medium-high heat in 1tbsp of olive oil until soft.

Step Two: Add the garlic, then the rice and nutmeg to the pan and fry for 2 minutes stirring constantly. Add more oil if necessary.

Step Three: Add the chopped tomatoes or passata and top up with the water or stock. Then add the spinach and cover. Once boiling, turn the heat down to low and simmer for 10 - 12 minutes or until the rice is cooked and most of the liquid has been absorbed.

Step Four: Taste and add salt to your liking.

Typically served with yoghurt but tastes great with chopped walnuts and vegan feta. Enjoy!