Olive oil, for oiling
150 g/5 ½ oz long grain rice
450 ml/15 fl oz vegetable stock
2 tbsp sesame seeds, roasted (optional)
1 vegan egg beaten
1 red onion, cut into wedges
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 courgette sliced
1 sweet potatoes chopped
1 tbsp olive oil
2 tsp cumin seeds
15 g ½ oz fresh basil leaves shredded
2 tbsp freshly grated vegan Parmesan style cheese
1.Preheat the oven to 180°/C/350°F/Gas Mark 4. Lightly oil a 23-cm/9-inch pie dish.
2. Cook the rice according to the packet instructions using the stock water.
3.Transfer the cooked rice to a bowl and mix with the sesame if using and egg.
4.Press the mixture over the base and side of the prepared dish with the back of a spoon. Bake in the Preheated oven for 15 minutes.
5.Meanwhile, toss the onion, red pepper, yellow pepper, courgette and sweet potato in a roasting tin with oil and cumin seeds. Roast in the oven for 30 minutes.
6.Remove the vegetables from the oven and stir through the shredded basil leaves. Spoon into the rice case and return to the oven stir for 15 minutes.
7.Sprinkle over grated cheese and cook for a further 10 minutes. Serve hot.