Portuguese Inspired Baked Rice with Crispy Piri Piri Mushrooms

Ingredients

• 1 onion, diced onion
• 4 garlic cloves, finely diced or grated
• 1 tbsp smoked paprika
• 2 tbsp tomato paste
• 200ml vegan white wine
• 200g smoked tofu, cubed
• 1 tin pinto beans
• 400g risotto rice, rinsed with cold water
• 750ml vegetable stock
• to taste salt and freshly cracked pepper
• 1-2 tbsp olive oil
• 190g oyster mushrooms
• 1.5 tbsp piri piri seasoning
• 1 garlic clove, grated
• 1 tbsp olive oil
• a generous pinch salt
• 30g parsley
• 2 tbsp extra virgin olive oil
• 1/2-1 lemon, juice
• 1 lemon, zest
• 1 small garlic clove
• to taste salt