Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegan chilli with rice. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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.
Vegan Chilli With Rice is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Vegan Chilli With Rice is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this 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 it.
The ingredients needed to make Vegan Chilli With Rice:
- Make ready 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)
- Prepare 2 tbsp olive oil
- Prepare 2 tbsp light soy sauce
- Take For The Chilli
- Take 2 tbsp olive oil
- Prepare 1 large onion, thinly sliced
- Get 2 tsp dried mixed herbs
- Get 1/2 tsp dried rosemary
- Prepare 1 1/2 tsp ground cumin
- Make ready 2 tsp paprika
- Make ready 1 tsp smoked paprika
- Prepare 1/4 tsp chilli or cayenne pepper
- Get 2 tsp sugar
- Make ready 1 can chopped tomatoes
- Take 1 can kidney beans, drained
- Prepare 1 cup frozen corn
- Take 3 tbsp tomato puree
- Take 1 1/2 tsp cocoa powder
- Prepare 1/4 tsp ground sweet cinnamon
- Prepare to taste Ground black pepper
- Make ready to taste Grated cheese
- Prepare For The Rice
- Take as needed Water
- Prepare 1 oxo vegetable stock cube
- Make ready as needed Frozen peas
- Prepare as needed 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!
Steps 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.
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.
So that’s going to wrap this up for this special food vegan chilli with rice recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
