• 120g Sunflower mince/TVP (pour boiling water to just cover and leave for 10 mins)
  • Tin of kidney beans (drained)
  • Tin of chopped tomatoes
  • 1 tbsp tomato purée
  • 2 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 1 onion (chopped)
  • 3 sticks celery (chopped)
  • 4 carrots (peeled and chopped)
  • 2 cloves of garlic (chopped)
  • 1 tbsp rapeseed oil
  • Long grain brown rice 200g


How to cook rice

Use equal amounts of rice and water, e.g. 200ml. Bring water to the boil with rice in a pan, turn heat right down with the lid on. Cook for 25 mins until the water is absorbed. Check occasionally. Turn heat off and leave for 10 mins.


  • Heat oil in a large pan. Fry off onion, carrot and celery slowly for 10 mins.
  • Add garlic and fry for a further few minutes.
  • Add all the spices and stir for 30 seconds.
  • Add the sunflower mince (don’t drain), tomato purée, chopped tomatoes, kidney beans. Bring to a gentle simmer and cook for 10 mins.