Easy Vegan Keema Rice

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;

  1. One tablespoon of oil
  2. One brown onion, diced
  3. 120g white mushrooms, diced
  4. 175g diced seitan, or other mock meat of your choice
  5. 200g cooked rice (this is the cooked weight, the uncooked rice weighs around 70g)
  6. Two tomatoes, diced
  7. Spice mix – one teaspoon of ground turmeric, three teaspoons of garam masala and salt to taste


  • 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


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