VEGAN CHILLICON CARNEIngredientsServes: 6Time to prep: 25minTime to cook: 35min2 garlic cloves1 red onion1 carrot½ a celeriac1 red bell pepper1 tsp chilli flakes1 tsp paprika½ tsp ground cumin2 tbsps tomato puree300g soya mince400g tin chopped tomatoes400g tin of red kidney beans1 vegan stock pot1 fresh red chilli1 bunch of coriander1 tbsp olive oilSalt / Pepper to seasonThis goes great with jacketpotatoes, regular rice or youcould try cauliflower rice forextra fibre.MethodOften a family favouriterecipe, we’ve made a tastyvegan option to enjoy. Asthis dish serves 6, it canbe handy for leftovers aslunches and dinners in theweek.It’s packed with protein fromthe beans and soy mince tohelp keep your skin healthy.You can top it with somevegan Greek-style yoghurtonce served – the creaminessmakes it even moredelicious. Choose calciumfortified yoghurts which canhelp maintain strong bones.Swap ingredients to makethis your own like swede,turnip instead of celeriac.61. Chop the onion, mince the garlic, and dice the carrot, pepperand celeriac.2. Heat a little oil in a casserole dish, then cook the onion and garlic untilsoft. Ad the carrot and celeriac and cook for 5 minutes.3. Add the chilli flakes, paprika and cumin and cook for 2 minutes. Addthe tomato puree and soya mince, cooking for a further 2 minutes.4. Add the bell pepper, chopped tomatoes and kidney beans (previouslydrained and rinsed) and bring to a simmer.5. Add the stock pot and cover the vegetables with water, bring to asimmer and cook for an extra 20 minutes or until all are soft butnot mushy.6. Taste for seasoning, you may need a little salt and pepper.7. Chop the red chilli and coriander, then sprinkle over the top whenready to serve.To make this in a slow cooker, set your cooker to high to fry the spices,onion, garlic, and soy mince together first. Reduce your heat to lowthen add these along with all your other ingredients. Check yourappliance’s instructions as cooking time can vary, but common settingsare ‘high’ meaning 3-4 hours and ‘low’ as 6-8 hours.
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