Total time: 45 minutes

Ingredients

• 1 onion, finely diced

• 1 red pepper, sliced

• 1 yellow pepper (or any colour of your choice), sliced

• 2 sticks celery, sliced

• 200g mushrooms, sliced

• 190-200g approx. vegan chicken pieces OR use 1 tin kidney beans or black beans, drained and rinsed

• 100g vegan chorizo (optional)

• 2 cloves garlic, finely chopped

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tbsp cajun seasoning

• ¼ tsp cayenne pepper (optional – add if you’d like some extra heat)

• 1 tbsp tomato puree

• 1 x 400g tin plum or chopped tomatoes

• 250g long grain rice

• 350ml strong vegan stock

• Salt and pepper, to taste

Optional decoration: fresh parsley and spring onions

Method

1. In a large frying pan or wok, fry the onion until soft.

2. Add the celery and peppers and fry for a further 5 minutes.

3. Add in the garlic, mushrooms, chicken and chorizo (if using) and fry for a few minutes.

4. Add all the spices, stir through and cook for a further minute.

5. Add the tomato puree, tinned tomatoes, stock and rice. Bring to the boil and then simmer for 20-25 minutes or until the rice is tender.

6. Taste and add salt and pepper if needed.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub