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VEGAN 'Veegma' crispy mushroom rice

'Veegma' was my attempt at a play on 'keema' and 'vegan'... I'll see myself out. But seriously, this is great as a main dish or as a side dish if you were making a curry! The super speedy lime, coriander and garlic sauce on the side really brings it all together, too.


Spice paste:

  • 1 white onion - roughly chopped

  • 4 cloves garlic - peeled

  • Large handful fresh coriander

  • Thumb size piece of fresh ginger - peeled and roughly chopped

  • 1 red or green chilli (you can reserve a little bit back if you want to sprinkle it on top!)

Rest of the ingredients:

  • 1tbsp olive oil

  • 1 lime

  • 1/3 bag frozen vegan chick'n pieces (I would suggest leaving these out if you are having this as a side dish!)

  • 1 tin chopped tomatoes (400g)

  • 2tbsp tomato puree

  • 1tsp turmeric

  • 1tsp paprika

  • 1tsp cumin

  • 1tsp garamasala

  • 1 pouch microwave rice (I used basmati!)

Lime, coriander and garlic sauce:

  • 4tbsp plant yoghurt

  • Juice of half a lime

  • Sprinkle of fresh coriander

  • 1/2tsp garlic salt


  1. Start by making your spice paste: in a food processor, blitz your onion, garlic, ginger, chilli and coriander until it’s ‘paste’ consistency.

  2. Pop a frying pan over a medium-high heat, add 1tbsp olive oil, add your blitzed spice paste and leave it to fry for about 3 mins.

  3. Whilst that's frying, slice your mushrooms.

  4. Add your dry spices to the paste (1tsp each of turmeric, garam masala, paprika and cumin), stir and leave to fry for a further 1 minute. (top tip: if you don’t have these dry spices individually then just use a tablespoon of curry powder!)

  5. Add the frozen chick'n pieces in to the frying pan along with the paste at this point and just give them a quick 5 mins to start to cook.

  6. Throw your mushrooms in and leave them cooking for about 8-10 mins.

  7. Whilst they’re cooking, whack your rice in the microwave and cook it according to packet instructions. Use this time to make your lime, garlic and coriander sauce (see below!)

  8. When your mushrooms have started to change colour and shrink, add your tinned tomatoes and tomato purée, bring to the boil then leave to simmer for another 3 minutes.

  9. Stir through your rice and top with sliced fresh chilli and lime juice if using. Enjoy!

Lime, garlic and coriander sauce:

  • Add 4tbsp of plant based yoghurt, the juice of half a lime (you can always use the other half to squeeze over your rice at the very end), 1/2tsp of garlic salt, some chopped coriander and salt and pepper to taste.

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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