MAROCCAN STYLE RICE BAKE

Ingredients:

• 1 coffee-cup full of rice
• 80 - 100g tvp junks
• 1/2 red and yellow pepper, diced
• 1 zucchini, diced
• 1/2 aubergine, diced
• 1,5 cup chickpeas, drained
• 1 onion
• 1-2 cloves of garlic
• chili
• 1 can of pureed or chopped tomatoes
• harissa paste
• soy-yogurt
• some lemon juice
• 1/2 punch of parsley or cilantro (you can also use both together)
• vegan cheese
• salt, pepper, paprika powder, cumin to taste

1. Cook rice according to package instruction.
2. Heat some vegetable broth or salted water in a pot and cook tvp junks until soft. Take it out from the water and drain.
3. Season the tvp-junks with salt, pepper, paprika powder, cumin and some squeeze of lemon juice and let it rest for about 10-15 minutes.
4. Cut your vegetables, heat some oil in a pan and fry onion, garlic and the rest of the veggies for about 3-5 minutes. Season with salt and pepper and take it out of the pan.
5. Now fry the tvp-junks in some heated oil until they have a nice brown colour. Season to taste!
6. Add the vegetables to the pan and pour the chopped tomatoes to it. Bring it slowly to boil
7. Add some harissa paste (as much as you like), chopped herbs and fresh chili. Season to taste!
8. Put the rice into a casserole form and pour the sauce over it. You can first mix the rice with the sauce as well.
9. Sprinkle with vegan cheese and bake in a 180°C preheated oven for about 15 minutes, or until the cheese is golden brown.
10. Serve with yogurt and fresh lemon.