Method:
- Rehydrate the Plant Protein Mince according to the manufacturer's instructions.
- Heat a large non-stick saucepan over a medium heat and lightly sauté the onion and garlic until softened.
- Add the mushrooms and courgette and cook for 4–5 minutes until lightly coloured.
- Stir in the Arborio rice and cook for 1 minute, add the Kwerky.
- Add the diced tomatoes and vegetable bouillon.
- Add the water, stirring continuously and allowing each addition to absorb.
- Continue cooking for approximately 20–25 minutes, until the rice is tender with a creamy consistency.
- Stir through the rehydrated mince, coconut milk, spinach and black pepper.
- Fold in the grated vegan cheese until melted and creamy.
