Vegan chilli and rice

Ingredients

• Carrots

  Raw

  1 large or 72g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Tomatoes

  Crushed, canned

  1 cup or 240g

• Soya Mince Dry Weight

  Sainsbury's

  1 Serving or 50g

• Garlic

  Minced - Great Value

  1 tsp or 5g

• Himalayan Pink Salt Crystals

  Trader Joe's

  ⅛ tsp or 1g

• Spices Ground Black Pepper

  Compliments

  ¼ tsp or 1g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Onions

  Raw

  1 medium or 110g

• Vegetable Broth

  Broth - Campbell's

  ⅔ cup or 150g

Directions

1. Cut the onion in small cubes and place it in a saucepan with a bit of oil until it changes colour to a light brown.
2. Add mushrooms and sautee them for 4-5 minutes and then add carrots (both cut in small cubes). Add 100 ml water and let them simmer for 5-10 min over medium heat.
3. Add the soy mince and the can of tomatoes and stir, then add the salt and pepper to taste and a cube of vegetable broth and let them simmer for about 10 minutes.
4. In the meantime, cut an onion and place it in a saucepan and after it changes colour add rice (2 cups) with 3 cups of water. Let simmer over low to medium heat for 22 min (or as package instructions state). Add a cube of vegetable broth, salt and pepper to taste. Stir occasionally to prevent sticking. Rice is ready when it's al dente.

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