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Vegan Chilli With Rice
Vegan Chilli With Rice

Before you jump to Vegan Chilli With Rice recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.

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We hope you got benefit from reading it, now let’s go back to vegan chilli with rice recipe. To cook vegan chilli with rice you only need 29 ingredients and 12 steps. Here is how you achieve that.

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

In a large pot, sauté the onion and the garlic in the olive oil until soft. Add the celery and carrot and sauté with the onions. Then add the canned tomato, vegetable stock and tomato paste. First add the Onion, Celery, and Green Pepper to a large nonstick pot over Medium-High heat with ⅓ cup of Water. Cook until all the water evaporates, stirring occasionally.

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