Heat 1 tbsp olive oil in a large frying pan or wok. Ideally use one with a lid but you can cover later on with foil if you prefer.
Fry your sliced onion until soft, then add 2 crushed cloves of garlic. Fry for a further minute.
Add all the herbs and spices and a little salt and pepper if using. Stir well and fry for one minute.
Put the 3 sliced peppers and sliced carrot into the pan, stir, reduce the heat to low and cover. Cook for 10-15 minutes with the lid on until soft. You may need to add a splash more oil or water. Stir occasionally.
When the vegetables are soft add 1 tbsp soy sauce, stir and add your strips of vegan meat alternative. Stir well until coated in the sauce. Cook for five minutes
Add 300g basmati rice, a tin of tomatoes, a tin of kidney beans and 800ml vegetable stock. Stir well and ensure that all the rice is covered by liquid.
Bring to the boil, then reduce to heat to low, cover and cook for 25-30 mins or until the rice is cooked, stirring every five minutes to avoid sticking. Turn off the heat and leave to rest for 10 mins.
Add more salt and pepper if desired. Serve with chopped flat leaf parsley.