Meat-free chilli con carne with almond 'feta cheese'

Ingredients (Makes around 3 servings)

Chilli
1 vegetable stock cube (I use knowe)
Boiling water (enough to cover 'mince')
2 cups of vegan mince
1/2 tin of kidney/black beans (add more if you prefer!)
2 cups of rice (I've used spaghetti here but much prefer rice!)
1 tbsp of cayenne pepper
1 tbsp of paprika
1 full onion, chopped
1 can of tinned chopped tomatoes
1 tbsp of garlic puree
1 tbsp of tomato puree
Parsley
Coriander

Optional
I like to add bell peppers, red and green chillies and jalepenos too.

Almond Feta Cheese (adapted from Food.com)
Half a bag of ground almonds
I find I always change the amounts of garlic/salt/lemon juice I use so add a little at a time until you have a desired taste!
Half a cup of water (you can use rice milk etc if you prefer a creamier taste)

Method
- Dissolve stock cube in the boiling water
- Add in the 'mince' and boil until mince has softened slightly
- Add in chopped tomatoes, tomato/garlic puree and beans
- Bring to boil
(If you're adding peppers/chillies etc, add them now)
- Add cayenne pepper and paprika

-Put the rice on to boil at this point

- Once rice is almost done, add parsley, coriander and onion to the chilli and simmer for the remaining time the rice has
- Serve chilli on top of the rice, sprinkle with the feta 'cheese' and enjoy!

Almond Feta 'Cheese' Method
This ones real easy!
- Put all ingredients into a food processor and blend until smooth but not runny
- Put into a cheesecloth (I use Tesco Value disposable all-purpose cloths) and drain 'cheese' mixture
I like to eat it like this, but you can put it in the oven, in an oven safe tin, at about 150 degrees for 20 minutes (until top is golden)