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Herby vegan 'chicken' pilaf recipe

Herby vegan 'chicken' pilaf recipe

2 ratings

Rustle up this quick and healthy rice dish, perfect for a speedy midweek family meal. It's packed with tender Mediterranean vegetables, succulent meat-free chicken-style pieces and gently spiced with ras el hanout. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 515 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 tbsp rapeseed oil
  • 1 large red onion, thinly sliced​
  • 1 red pepper, thinly sliced​
  • 1 aubergine, cut into 1cm cubes​
  • 1½ tbsp Tesco ras el hanout​
  • 2 x 200g pack meat-free chicken-style pieces
  • 250g bag baby leaf spinach​
  • 2 x 250g Tesco pouches microwave wholegrain rice
  • 30g pack fresh coriander, roughly chopped
  • 80g pack pomegranate seeds​
  • 1 lemon, cut into wedges​
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    2g 10%
  • Sugars

    10g 11%
  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 51.7g Protein 35.3g Fibre 9.2g


  1. Heat the oil in a large frying pan over a high heat. Add the onion and fry for 2-3 mins, stirring occasionally, until softened and starting to crisp around the edges. Add the pepper and aubergine, and fry for a further ​ 5 mins before adding the ras el hanout and fillet pieces. Stir to combine, then add the spinach and 2 tbsp water. Cook for 2-3 mins until the spinach starts to wilt.​ 
  2. Squeeze the rice pouches to break up the grains, then toss into the pan and fry for ​ 5 mins until the rice has softened and is piping hot throughout. ​ 
  3. Remove from the heat and stir through the coriander, saving a little to garnish. Divide between 4 plates and top with the remaining coriander, the pomegranate seeds, a grind of black pepper and serve with a wedge of lemon. ​

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