This Easy Vegan Taco Rice is simple and quick to make on a Friday night when all I fancy doing is curling up in front of a film. It's proper comfort food with the spices bringing a warmth to the dish and the vegan cheese bringing some creaminess.

INGREDIENTS

2 Cups White Rice

1 Vegetable Stock

2 Brown Onions

1 Cup Walnuts

1 Can Green Lentils

8 Cherry Tomatoes

1 Cup Grated Vegan Cheese (I use Violife Orginal Flavour Block)

1 Teaspoon Chilli Powder

1 Teaspoon Garlic Granules

1 Teaspoon Oregano

1 Teaspoon Onion Salt

1 Teaspoon Paprika

2 Teaspoon Cumin

METHOD

Put two cups of rice and a vegetable stock cube in a pan. Put approximately 6 cups water in the pan and bring to the boil. Leave simmer for approximately 20 minutes or until the rice is cooked through.

Chop or blend a cup of walnuts into fine chunks, add them to a large pan with a tablespoon of olive oil. Place over a medium heat until the walnuts brown.

Once browned, pour the toasted walnut into a bowl and put to the side.

Dice the onions and add to the pan used for the walnut with some more olive oil and put back over the heat and stir until softened.

Add the a teaspoon of chilli powder, garlic granules, oregano, onion salt, paprika and two teaspoons of cumin to the pan with the onions. Mix the spices through the onions.

Drain the lentils and add them to the pan. Toss them through the onions.

Drain the rice and add it to the pan with the onion and lentil mix. Pour in the walnuts and mix through.

Dice the tomatoes, add the tomatoes and grated cheese into the rice.

Mix through and serve hot.