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Alright, don’t linger, let’s approach this vegan chilli with rice menu with 29 materials which are definitely easy to obtain, and we have to process them at the very least through 12 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements of Vegan Chilli With Rice:

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

Vegan Chilli With Rice start cooking:

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.

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