Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, vegan chilli with rice. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Vegan Chilli With Rice is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Vegan Chilli With Rice is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vegan chilli with rice using 29 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Chilli With Rice:
- Prepare For the Mince
- Take 90 g dried soya mince
- Make ready 150 ml boiling water
- Get 1-2 vegetable stock cubes (I used 2 and omitted salt)
- Get 2 tbsp olive oil
- Prepare 2 tbsp light soy sauce
- Make ready For The Chilli
- Make ready 2 tbsp olive oil
- Take 1 large onion, thinly sliced
- Make ready 2 tsp dried mixed herbs
- Make ready 1/2 tsp dried rosemary
- Prepare 1 1/2 tsp ground cumin
- Get 2 tsp paprika
- Prepare 1 tsp smoked paprika
- Prepare 1/4 tsp chilli or cayenne pepper
- Make ready 2 tsp sugar
- Make ready 1 can chopped tomatoes
- Prepare 1 can kidney beans, drained
- Take 1 cup frozen corn
- Take 3 tbsp tomato puree
- Make ready 1 1/2 tsp cocoa powder
- Get 1/4 tsp ground sweet cinnamon
- Make ready to taste Ground black pepper
- Make ready to taste Grated cheese
- Prepare For The Rice
- Get as needed Water
- Prepare 1 oxo vegetable stock cube
- Make ready as needed Frozen peas
- Get as needed Frozen cabbage
This tasty vegetarian chilli is packed with lentils, veggies and beans. Serve with rice and guacamole, and top with soured cream, cheese, coriander, fresh chillies. the list goes on! This vegan chilli packs in plenty of vegetables and doesn't fall short on the flavour front. It doesn't get much easier than this veggie storecupboard.
Instructions to make Vegan Chilli With Rice:
- MINCE: Soak the soy mince in the boiling water along with the stock cubes and olive oil.
- In a large wok or saucepan heat the olive oil over medium high heat and fry the onions until lightly brown.
- Stir in the soaked mince then add the garlic, mixed herbs and rosemary. Fry for another few minutes. Stirring regularly.
- Add the paprika, smoked paprika, cumin, chilli pepper. Stir continously for about 30 seconds so the spices don't stick to the bottom.
- Add in the tomato can, kidney beans, sweet corn, tomato puree, sugar, cocoa powder and cinnamon. Season to taste with black pepper.
- Add water as needed if the chilli starts to dry out (I added approximately 200-300 ml extra of water).
- Simmer over low heat for 45-60 minutes.
- 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.
- Bring water to boiling point with a vegetable oxo cube.
- Add in the rice and cook for 5 minutes.
- Next add the cabbage and peas and continue to cook until rice is fully cooked through.
- Plate the rice, then top with the chilli and sprinkle cheese. Serve immediately.
Comforting black rice, zingy crunchy salsa, chilli-rippled yoghurt. Comforting black rice, zingy crunchy salsa, chilli-rippled yoghurt. 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. Healthy, rich and full of flavour, it's perfect for colder days. Serve on its own, heaped onto a baked potato, or with rice.
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