If using ready to heat rice cook according to packet instructions 2 minutes before serving. If using dry rice add the basmati rice to a saucepan and cover with double the volume of water (for 200g rice you'll need 400ml water; for 300g you'll need 600ml water, and so on) and salt. Bring to the boil, then cover with a lid and turn the heat down to its lowest setting. Simmer for 10 minutes (don't be tempted to lift the lid off before then), then remove from the heat and leave to stand until everything is ready.

Warm the two-thirds of the olive oil in a large non-stick sauté pan set over a medium heat. Add the grated tempeh and cook for 5-6 minutes, until golden, adding a splash more oil if it's sticking.

Next, add the remaining olive oil, the chopped onion, red chilli, garlic and courgette and cook for 5-6 minutes, until softened but not coloured. Add the ground cumin, smoked paprika and tomato puree, stirring to coat everything in the spices.

Pour in the vegetable stock, black beans and kidney beans and season generously. Bring to the boil, then reduce the heat and simmer for 30 minutes, until rich and glossy. Ensure to stir regularly to prevent it from sticking and add a splash more water if you feel it is drying out.

Fluff the rice through with a fork before serving and divide between the plates. Serve the chilli con carne a wedge of lime, some coriander and a spoonful of vegan yoghurt (if using).