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Herby vegan 'chicken' pilaf recipe

2 ratings

Rustle up this quick and healthy rice dish, perfect for a speedy midweek family meal. It's packed with tender Mediterranean vegetables, succulent meat-free chicken-style pieces and gently spiced with ras el hanout. See method

Serves 4
15 mins to prepare and 15 mins to cook
515 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

1 tbsp rapeseed oil
1 large red onion, thinly sliced
1 red pepper, thinly sliced
1 aubergine, cut into 1cm cubes
1½ tbsp Tesco ras el hanout
2 x 200g pack meat-free chicken-style pieces
250g bag baby leaf spinach
2 x 250g Tesco pouches microwave wholegrain rice
30g pack fresh coriander, roughly chopped
80g pack pomegranate seeds
1 lemon, cut into wedges

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2160kj
515kcal 26%
Fat
16g 23%
Saturates
2g 10%
Sugars
10g 11%
Salt
1.5g 26%

of the reference intake
Carbohydrate 51.7g Protein 35.3g Fibre 9.2g

Method

Heat the oil in a large frying pan over a high heat. Add the onion and fry for 2-3 mins, stirring occasionally, until softened and starting to crisp around the edges. Add the pepper and aubergine, and fry for a further 5 mins before adding the ras el hanout and fillet pieces. Stir to combine, then add the spinach and 2 tbsp water. Cook for 2-3 mins until the spinach starts to wilt.
Squeeze the rice pouches to break up the grains, then toss into the pan and fry for 5 mins until the rice has softened and is piping hot throughout.
Remove from the heat and stir through the coriander, saving a little to garnish. Divide between 4 plates and top with the remaining coriander, the pomegranate seeds, a grind of black pepper and serve with a wedge of lemon.

See more Vegan recipes