This easy version of keema rice has the same meaty flavours and textures, but it’s totally plant based. It would be perfect served along with a vegetable curry, poppadoms or naan bread for a homemade fakeaway
Yield; Two – four servings Cook time; 15 minutes
You’ll need;
- One tablespoon of oil
- One brown onion, diced
- 120g white mushrooms, diced
- 175g diced seitan, or other mock meat of your choice
- 200g cooked rice (this is the cooked weight, the uncooked rice weighs around 70g)
- Two tomatoes, diced
- Spice mix – one teaspoon of ground turmeric, three teaspoons of garam masala and salt to taste
Method;
- Start by heating the oil in a large frying pan over a medium heat. Once the oil heats up, add the onion and allow it to soften for five minutes, stirring occasionally
- Next add the mushrooms. If you really don’t like mushrooms you can leave them out, I just think they give the dish a good flavour and I like the texture along with the seitan
- Allow the mushrooms to cook for around five minutes, then add in the seitan. I just gave the seitan a quick stir through the onion and mushroom, then I added in the tomato and spices
- Once the vegetables are cooked, and the spices are evenly distributed through, it’s ready to serve. You could eat this alone, or as a side, it’s up to you
Bethany's Vegan Kitchen 