• 180gFable pulled mushrooms
• 1Carrot
• 0.25Red cabbage
• 20gChipotle paste
• 1Garlic clove
• 1tspGround coriander
• 2tspSmoked paprika
• 1Lime
• 1Spring onion
• 2Tomatoes
• 1tbspTomato puree
• 2tbspVegan mayonaise
• 1tbspStock powder
• 130gRice
• 1.5tspFlour

Instructions

1. 1

   Cook rice as you normally would and keep warm.

2. 2

   Zest the lime and grate the garlic.

3. 3

   Heat a drizzle of oil and fry fable with flour until browned. Shred them apart with forks.

4. 4

   Add the chipotle paste, paprika, coriander, garlic and tomato puree. Cook for 1 minute.

5. 5

   Dissolve stock powder in 150ml boiled water. Add stock to the pan and bring to the boil, reduce and cover for 10 minutes.

6. 6

   Stir through half the lime zest.

7. 7

   Slice spring onion, grate carrot & cabbage. Add the juice from half your lime, mayo and salt & pepper. Mix everything together.

8. 8

   Finely dice the tomatoes, add to a bowl with the remaining lime zest, a squeeze of lime juice, a drizzle of olive oil and salt & pepper.

9. 9

   Serve the mushrooms with rice, salsa and slaw.