Bento Boxes – Purple Protein




1. Heat the oil in a large, lidded pan and add the onion, garlic and chilli with a pinch of salt. Gently cook for a few minutes, until starting to soften.
2. Add the spices to the pan and fry, stirring, for a minute or so until aromatic.
3. Add the remaining ingredients to the pan and stir well to combine. Bring to a simmer, cover and leave to cook for 30 minutes over a low heat.
4. After 30 minutes the rice should be almost cooked and most of the liquid absorbed. Taste to check the seasoning and turn off the heat. Leave to stand for a further 10 minutes before fluffing the rice up with a fork.



1. Add the ingredients to a high speed blender and, with the motor running, slowly pour in the chickpea liquid until you have the thickness you prefer.
2. Taste to check the seasoning and adjust if necessary. Store, covered, in the fridge for up to 4 days.



1. Place the vinegar, sugar, salt, peppercorns, mustard and nigella seeds and the bay leaf into a pan and gently bring to a simmer.
2. Place the sliced onions in a colander and pour over a kettle full of boiling water to blanch them. Allow to steam dry for a few minutes.
3. Transfer the onions into a sterilised jar and pour over the flavoured vinegar. Seal the lid tightly and store in a cool dry place until opened.


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