This is my easy Monday Night meatless/ veganuary favourite. It’s warming yet fresh and vibrant, and who doesn’t love some spicy fiery Korean gochujang in the middle of January? Enjoy x

Serves 2-3

Ingredients

• 300g (150g), brown/red  rice cooked (dry)
• 335ml, water
• 1/2 tsp, salt
• 130g, raw mushrooms, sliced
• 130g, carrot, shredded       
• 130g, courgette, shredded
• 65g, spring onion, sliced

Dressing

• 1 garlic clove, diced
• 2 tbsp olive oil
• 3 tbsp Gochujang (or red chili pepper paste)
• 3-4 tbsp water

Garnish

• 1 tsp, sesame seeds

Method:

1. Wash and rinse the rice until the water is clear. Place in a pot with water and salt. Bring to the boil, then turn heat down and cover the pot with a lid. Cook on the low heat for 20-30 mins for red rice until cooked (follow packaging instructions).
2. Wash and prepare vegetables.
3. Heat a pan with olive oil medium heat.  Add diced garlic and sauté for 2 mins on med heat.  Add remaining dressing ingredients and stir until even and add more water if dressing too thick.
4. Off the heat, combine warm dressing and rice, top with vegetables and garnish with sesame seeds.