‘Chorizo’ Mushroom + Cajun Fried Rice

Delicious fluffy rice, combined with our ‘chorizo’ mushroom, veggies and topped with vegan yoghurt. This is incredible.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F and line a large baking tray with baking paper.

   
2. 2

   For the chorizo mushroom, put the soy sauce, smoked paprika and 1 tablespoon of tomato purée into a large mixing bowl along with 1 tablespoon of olive oil and a generous pinch of pepper. Stir to combine. Add the mushrooms and stir until fully coated, then transfer them straight to the baking tray in a single layer. Bake for 20 minutes.

   
3. 3

   Rinse the rice and put it into a saucepan along with 1.5 cups of water and a pinch of salt. Cover the saucepan with a lid and cook on a low-medium heat for 10–15 minutes until the water has evaporated and the rice is fluffy. Then take the lid off to let any extra moisture escape.

   
4. 4

   Meanwhile put 2 tablespoons of olive oil into a pot on a medium heat. Once hot add the onion and fry for 5 minutes. Then add the garlic and courgette and fry for 8 minutes. Next add the red pepper, kidney beans and Cajun seasoning, along with 1 tablespoon of tomato purée and a generous pinch of salt. Combine the half stock cube in a small bowl with 100ml (3.4fl oz) of hot water and pour it into the pot. Give everything a good stir and fry for 5 minutes or so, or until most of the water has evaporated. 

   
5. 5

   Add the peas (note: after defrosting the peas, if they still have a mild bitter taste then we recommend either boiling or microwaving them before adding them to the pot) and cooked rice to the saucepan along with most of the chorizo mushroom bits (save a handful for topping later on). Remove the saucepan from the heat and stir to combine. Season to taste with extra salt and pepper if necessary.

   
6. 6

   Serve in bowls and top with the remaining mushroom chorizo bits, the chopped coriander and a spoonful of vegan plain yoghurt. Best eaten immediately.