Description
The original recipe was a non-vegan version I found at another food website. I’ve made some major overhauls to the original recipe, I feel that I can call it my own. I took the dish to a recent vegan potluck dinner and it was a huge hit! Lots of flavor. Serve warm or at room temperature.
Ingredients
- 2 ⅓ cups water
- 1 ⅓ cups quinoa
- 6 ounces vegan sour cream (such as Tofutti®)
- ¼ cup curry powder
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons finely grated peeled fresh ginger
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 6 tablespoons vegetable oil
- 1 (1 pound) firm-ripe mango, cut into 1/2-inch chunks
- 1 cup salted roasted peanuts, chopped
- 1 red bell pepper, chopped
- ⅔ cup chopped fresh mint
- 1 jalapeno chile, seeded and minced
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 8