Kichadi Stew (Vegan)

Kichadi Stew (Vegan) |


2 tbsp Nutiva Organic Extra Virgin Coconut Oil
1 tsp Cumin Seed
3 Bay Leaves
1 tsp Coriander
1 tsp Turmeric
1 tsp Oregano
1 tsp Ginger (freshly grated)
1 tsp Garlic (minced)
1-2 cups Mung Bean (soaked overnight)
1 cup Brown Rice
4-5 cups Water
5 Kombu (Seaweed) (cut into pieces)
3 Burdock Roots (sliced)
1/2 Leek (washed & diced)
1 Turnip (sliced)
3 Carrots (sliced)
1 cup Broccoli (pieced)
3 Sweet Peppers (small)
Sea Salt (to taste)
1/4 cup Nutiva Organic Hempseed
Parsley (to garnish)


Sautée cumin seeds, bay leaves, oregano, coriander and ginger in coconut oil for 4 minutes.
Stir in tumeric, mung beans, brown rice*, kombu and water.
Bring to a boil and let simmer for 30 minutes.
Add vegetables and cook for another 15 minutes.
Serve warm and garnish with parsley.
*May cook rice separately and as a base to the stew.


Chef at Nutiva
Shanna Rader, Nutiva's Staff Chef, is an enthusiastic foodie. Inspired by world travels, Shanna has been developing various styles of cooking for over 20 years.
With creativity and warmth she creates fresh and healthy meals to inspire and nourish others. She’s an advocate for plant-based diet, holistic nutrition, superfoods and living with joy!
“I have a passion to bring people together around healthy creative and delicious foods.”

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