Recipe: Appetizing Vegan Chilli With Rice

Vegan Chilli With Rice. This vegan chilli packs in plenty of vegetables and doesn't fall short on the flavour front. Serve it with rice or in jacket potatoes for a filling supper. Season chili with chili powder and pepper.

Serve your vegan chili sin carne with rice. Garnish with chili flakes, sesame, fresh parsley, and limes or other toppings you like. A delicious plant-based version of everyone's favourite Thai chilli basil fried rice. You can cook Vegan Chilli With Rice using 29 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Vegan Chilli With Rice

1. You need of For the Mince.
2. It’s 90 g of dried soya mince.
3. It’s 150 ml of boiling water.
4. Prepare 1-2 of vegetable stock cubes (I used 2 and omitted salt).
5. You need 2 tbsp of olive oil.
6. Prepare 2 tbsp of light soy sauce.
7. Prepare of For The Chilli.
8. It’s 2 tbsp of olive oil.
9. Prepare 1 of large onion, thinly sliced.
10. Prepare 2 tsp of dried mixed herbs.
11. Prepare 1/2 tsp of dried rosemary.
12. You need 1 1/2 tsp of ground cumin.
13. You need 2 tsp of paprika.
14. It’s 1 tsp of smoked paprika.
15. Prepare 1/4 tsp of chilli or cayenne pepper.
16. You need 2 tsp of sugar.
17. It’s 1 can of chopped tomatoes.
18. You need 1 can of kidney beans, drained.
19. You need 1 cup of frozen corn.
20. You need 3 tbsp of tomato puree.
21. You need 1 1/2 tsp of cocoa powder.
22. Prepare 1/4 tsp of ground sweet cinnamon.
23. You need to taste of Ground black pepper.
24. You need to taste of Grated cheese.
25. Prepare of For The Rice.
26. Prepare as needed of Water.
27. Prepare 1 of oxo vegetable stock cube.
28. Prepare as needed of Frozen peas.
29. You need as needed of Frozen cabbage.

This chilli garlic fried rice is a great option for quick lunches. Fiery, Hot and delectable this Chilli Garlic Fried Rice vegetarian is a great option for main course dinner or lunch and for potlucks too. Serve the rice, top with the chili, kale, and.

Vegan Chilli With Rice instructions

1. MINCE: Soak the soy mince in the boiling water along with the stock cubes and olive oil..
2. In a large wok or saucepan heat the olive oil over medium high heat and fry the onions until lightly brown..
3. Stir in the soaked mince then add the garlic, mixed herbs and rosemary. Fry for another few minutes. Stirring regularly..
4. Add the paprika, smoked paprika, cumin, chilli pepper. Stir continously for about 30 seconds so the spices don't stick to the bottom..
5. Add in the tomato can, kidney beans, sweet corn, tomato puree, sugar, cocoa powder and cinnamon. Season to taste with black pepper..
6. Add water as needed if the chilli starts to dry out (I added approximately 200-300 ml extra of water)..
7. Simmer over low heat for 45-60 minutes..
8. In the mean time cook the rice. Soak the rice in a few changes of water until the water is clear to remove the starch. Note I didn't really measure to make the rice and just throw everything together..
9. Bring water to boiling point with a vegetable oxo cube..
10. Add in the rice and cook for 5 minutes..
11. Next add the cabbage and peas and continue to cook until rice is fully cooked through..
12. Plate the rice, then top with the chilli and sprinkle cheese. Serve immediately..

Watch how to make the best vegetarian chili in this recipe video! It's so easy to make with these simple ingredients and techniques. Get this vegan chilli going in the slow cooker and you'll come back to a comforting dish to enjoy with rice, avocado, dairy-free yoghurt, coriander and lime wedges. Add more cayenne and salt to taste, then serve warm on its own or with rice, tortilla chips, baked potatoes or cornbread. Last month, I posted a round-up of easy vegan weeknight dinners and was blown away by how popular it was!