This stove-top skillet meal is quick, easy and packed with delicious flavours. Vegan Skillet Cheesy Rice is the weeknight meal you need.
Course Main Course
Total Time 30minutes
Author Two Market Girls
400g(2 cups) long grain rice, uncooked
90g(1½ cups) tvp chunks
40g(3 tbsp) vegan mayo
18g(1 tbsp) vegetable bouillon paste
8g(1 tbsp) chili powder
6g(2 tsp) garlic powder
3g(1 tsp) onion powder
3g(1 tsp) cumin
3g(1 tsp) smoked paprika
4g(1 tsp) vegan chicken-less seasoning*
1200mL(5 cups) water
150g(1¼ cup) vegan cheddar, shredded
100g(¾ cup) black olives, sliced
200g(1-2) vine tomatoes, diced
Using a kettle, bring water to a boil.
To a deep pan add long grain rice, tvp chunks, vegetable bouillion paste, vegan mayo, chili powder, garlic powder, onion powder, cumin, smoked paprika, and vegan chicken-less seasoning. When the kettle is boiled, add 5 cups of boiling water to the pan and stir until everything is combined.
Turn on heat to medium and cover with a lid. Bring to a boil, then remove lid and cook, stirring occasionally, until the water is almost all absorbed.
When the rice looks thick, but a little soup-y still, top with cheddar shreds, diced tomatoes and black olives - cover with lid until cheese is melted the the water is full absorbed by the rice.