Shannon Martinez is an unlikely candidate to be the poster girl for plant-based dining. But she is, and she’s unstoppable. Shannon is on a mission to change both the way people perceive plant-based food and the way they eat it. Over more than two decades of cooking in Melbourne kitchens, Shannon has developed a following among fans and peers alike for her out-of-the-box thinking and try-anything approach. She is the owner of Australia’s two most prolific plant-based businesses, Smith & Daughters and Smith & Deli, and has authored many bestselling cookbooks.
Today, we have a recipe for a one-pot burrito with rice from Shannon’s latest cookbook, Vegan With Bite, for you to try. Happy cooking!
One-pot burrito rice
Serves: 4-6
When you want all the joy of a full Mexican spread, but just can’t even. This recipe is packed with all the flavours and textures we love about Mexican cuisine, without much effort at all.
Ingredients
3 tablespoons extra-virgin olive oil 1 brown onion, finely chopped
½ red capsicum (bell pepper), seeded and diced
½ green capsicum (bell pepper), seeded and diced
3 garlic cloves, minced
450 g (1 lb) veggie mince or soaked textured vegetable protein
1 teaspoon chilli powder, or to taste 2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon ground cinnamon
1 teaspoon sweet paprika
1 teaspoon dried oregano
1 × 400 g (14 oz) tin diced tomatoes
300 g (10½ oz/1½ cups) long-grain rice
150 g (5½ oz/1 cup) frozen corn kernels
1 × 400 g (14 oz) tin black beans, drained and rinsed
625 ml (21 fl oz/2½ cups) beef stock 3 spring onions (scallions), sliced, plus extra to serve
250 g (9 oz) shredded cheese sliced avocado, chopped coriander (cilantro) leaves and lime wedges, to serve
Method
Heat the oil in a wide shallow saucepan over a medium heat. Add the onion, capsicums and a big pinch of salt and cook for 5 minutes, or until softened. Add the garlic and cook for another minute.
Add the mince or textured vegetable protein and fry, breaking it up into small bits if using veggie mince. Add the ground spices and oregano and cook for 30 seconds, then stir through the diced tomatoes and cook over a medium–low heat for 5 minutes. Add the rice and stir to coat in the spiced tomato mixture, then add the corn and black beans.
Pour over the stock and stir to combine. Bring the mixture to the boil, then reduce the heat to the lowest setting and cook, covered, for 20–25 minutes, or until all the liquid has been absorbed.
Remove the lid and stir through the spring onion and half the cheese. Shake the pan to even out the rice, then sprinkle over the remaining cheese. Cover with the lid once again and leave for 1 minute to melt the cheese. Finish with the avocado, coriander and extra spring onion and serve with lime wedges. If you really want to go all out, add some corn chips and a drizzle of hot sauce.
–This is an edited extract from Vegan with Bite by Shannon Martinez published by Hardie Grant Books $34.99, available now from Booktopia.
Photographer: © Nikki To
This book is part of Booktoberfest, the festival of new books!
Vegan With Bite
In Vegan With Bite, Australia’s number one vegan chef, Shannon Martinez, presents more than 60 thoughtful but easy meals (complete with shopping tips and cheffy hacks) that are guaranteed to take the meal beyond the meat-and-dairy-free predictable. It is all part of Shannon's mission to show readers that generous, delicious and environmentally sustainable food is entirely achievable – regardless of budget...
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