Recipe: Yummy 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. A delicious plant-based version of everyone's favourite Thai chilli basil fried rice.

Bring to a boil, reduce heat to low, and simmer This does make a huge amount. This chilli garlic fried rice is a great option for quick lunches. Fiery, Hot and delectable this Chilli Garlic Fried Rice You can have Vegan Chilli With Rice using 29 ingredients and 12 steps. Here is how you cook that.

Ingredients of Vegan Chilli With Rice

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

vegetarian is a great option for main course dinner or lunch and for potlucks too. Serve your vegan chili sin carne with rice. Garnish with chili flakes, sesame, fresh parsley, and limes or other toppings you like. Watch how to make the best vegetarian chili in this recipe video!

Vegan Chilli With Rice step by step

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..

It's so easy to make with these simple ingredients and techniques. Serve the rice, top with the chili, kale, and. Add the cumin, chilli powder, salt and pepper and stir. Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Serve with some steamed basmati rice, some fresh torn coriander.