Chorizo Mushroom Cajun Fried Rice

1: Preheat the oven to 200°C / 390°F fan and line a baking tray with baking paper. Combine the soy sauce, smoked paprika, 1 tbsp of tomato puree, 1 tbsp of olive oil and a pinch of pepper in a bowl. Add the mushroom and stir until fully coated, then add to the baking tray in a single layer. Bake for 20 minutes.

2: Meanwhile, cook the rice and leave to one side. Add 2 tbsp of olive oil to a pot on medium heat. Once hot, add the onion and fry for 5 minutes. Add garlic and courgette, frying for 8 minutes. Add red pepper, kidney beans, and cajun seasoning along with 1 tbsp of tomato puree and a pinch of salt. Combine the 1/2 stock cube in a small bowl with 100ml of hot water and pour it into the pot. Stir and fry for about 5 minutes until most of the water has evaporated.

3: Add the defrosted peas and cooked rice to the pot along with most of the chorizo mushroom bits (save a handful for topping). Stir to combine and season to taste with extra salt and pepper if necessary.

4: Serve in bowls and top with the remaining chorizo mushroom bits, chopped coriander, and a spoonful of vegan plain yoghurt. Best eaten immediately.