Budget vegan vegetable rice
- Online only
- Serves 4-6
- Hands-on time 30 min
This is the recipe chef Nieves Barragán, founder of Michelin-starred restaurant Sabor in London, brought back from a trip to a refugee camp in Bangladesh where hundreds of mouths were being fed on a tiny budget. The recipe shows how possible it is to create nutritious food from very little.
Nieves’ trip was in support of the charity Action Against Hunger, which is working tirelessly to improve nutrition and bring an end to world hunger.
Nieves said: “My visit to Bangladesh showed that, even in the most challenging of situations, food has the power to inspire us, unite us, and lift our spirits”
- Vegan recipes
Use the same quantities of any other seasonal vegetables to make this recipe at other times of the year. Add a tin of coconut milk along with the green beans for a richer, more soupy meal, if you like.
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