• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 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 button mushrooms and portabello mushrooms. • Thinly slice cucumber into rounds. • Thinly slice 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 button and portabello mushrooms, stirring, until tender, 6-8 minutes.

• Add zesty chilli salt and the remaining garlic and cook until fragrant, 1 minute. • Remove from heat, then add Asian stir-fry sauce (see ingredients), the soy sauce and a splash of water. Toss mushrooms to coat and season to taste.

• In a medium bowl, combine shredded cabbage mix, cucumber, the sesame oil, a drizzle of rice wine vinegar and olive oil. • Toss to combine and season to taste.

• Divide garlic rice between bowls. • Top with Vietnamese mushrooms and cucumber slaw. • Drizzle with plant-based mayo. Garnish with crispy shallots and fresh chilli. • Tear over coriander to serve. Enjoy!