• Finely chop garlic. 
• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. 
• Add the water and a generous pinch of salt to the pan and bring to the boil. 
• Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so 
don't peek!

• Meanwhile, thinly slice cucumber into rounds.
• Thinly slice button mushrooms and fresh chilli (if using).

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. 
• Cook mushrooms, stirring, until tender, 6-8 minutes.

• Add sweet soy seasoning and remaining garlic to the pan and cook until fragrant, 1 minute. 
• Remove pan from heat, then add sweet chilli sauce, the soy sauce, sesame oil and a splash of water. Toss mushrooms to coat and season to taste. 

• Slice lemon into wedges. 
• In a medium bowl, combine shredded cabbage mix, cucumber, a squeeze of lemon juice and a drizzle of olive oil. 
• Toss to combine and season to taste.

• Divide garlic rice between bowls. 
• Top with Vietnamese-style mushrooms and cucumber slaw. 
• Dollop with plant-based mayo. 
• Garnish with crispy shallots and chilli. 
• Tear over coriander and serve with any remaining lemon wedges. Enjoy!