1 packet of De Hobbit ground seitan (200 g) 200 g rice 1 large red onion (200 g) ½ red chilli pepper 200 g sweet peppers 3 to 4 cloves of garlic, pressed 1 teaspoon cumin powder 1 teaspoon dried coriander 2 teaspoons mild paprika powder a pinch of cayenne pepper powder a pinch of cinnamon powder 3 tomatoes 500 g chopped tomatoes 10 cl water or red wine 1 tablespoon tomato paste 1 can aduki or kidney beans (400 g) 100 g sweet corn 50 g walnuts 100 ml vegan yoghurt fresh lemon juice (1 to 2 tablespoons) 1 bunch of coriander olive oil pepper and sea salt optional: flat bread
Cook the rice. Finely slice the red onion and chilli and cut the sweet peppers into cubes. Heat a little olive oil in a large casserole dish. Sweat the red onion and chilli for a few minutes. Add the pressed garlic, paprika and herbs and cook a while longer. Meanwhile, chop the tomatoes, add them to the ground seitan and cook. Add the water or red wine and tomato paste. Mix well, season with salt and pepper and simmer for at least half an hour. Stir regularly. Season to taste. To finish, add the rinsed aduki beans, sweet corn and walnuts and bring back up to heat. Mix the vegan yoghurt with the lemon juice and season with salt and pepper.