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Try Mandy’s tasty versatile vegan chilli

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An outrageously tasty vegetarian chilli recipe – it’s vegan too – that can’t fail to impress even the most hardened of meat-eaters, writes Mandy Applegate.

Instructions
Before you start cooking, we think it’s a good idea to have all of your ingredients prepared and ready to use.

Ensure your mushrooms are clean and then put them into your food processor and blitz them until they are quite finely minced. You can do it by hand if you’d prefer, but this really does save a lot of time. Now you’ll need to add a glug of olive oil to your frying pan and make sure it gets nice and hot.

Add your minced mushrooms, salt and pepper and cook them for around 5 minutes. Transfer them into a bowl, you’ll notice that there’s an amount of liquid from your mushrooms – that’s fine. Leave them to stand while you carry on with your prep. If you haven’t already, then peel the garlic, you can do this by cutting off each end and then crushing the garlic clove gently with the flat part of a knife, the skins should come off easily.

Cut the stalk off the chilli’s and then slice in half, if you like hot and spicy leave the seeds, if not then discard them, then chop finely so you have round circles of chilli. Peel and finely chop your onions. Take off the leaves from your celery and chop off the root and then chop into small chunks
Cut the stalk off your peppers and then cut them in half, then chop them into small chunks. Remove the leaves from the coriander and set them aside, but keep the stalks and finely chop them.

Add some oil to your saucepan or casserole dish and when it’s hot add in the crushed garlic and the onions along with the chillies and coriander stalks (not the leaves). Cook for approximately 8 minutes and keep stirring
Now add your red pepper and celery chunks to the pan and keep stirring
Now it’s time for the spice mix, add them and stir so all of the vegetables are well covered.

Stir in the tomato puree and you’ll notice a fantastic deep colour emerging
Now add in the soy sauce, balsamic vinegar and red wine. Turn the heat up quite high and you’ll need to keep stirring until the liquid reduces by approximately two thirds. Add your chopped tomatoes and stir them in and simmer for 5 minutes, you’ll notice the sauce becoming thicker.

Make sure you have drained your kidney and black beans and add them to the pan. Add your mushrooms, chocolate, and maple syrup.

Give it a good stir – it should be looking and smelling really fantastic now
Simmer for at least 15 minutes, if you have time then leave it for longer as the flavours will really develop, you can always add a small amount of water if you need to. Once you’ve finished simmering, remove both of the bay leaves. Stir in the coriander leaves. Garnish with coriander leaves and slices of fresh red chili. Serve with rice or nachos and some sour cream
Phenomenal – enjoy!

Prep Time 30 mins

Cook Time 30 mins

Servings 6
Ingredients400 g

Chestnut mushrooms, 2 red onions, 2 sticks of celery, one red pepper, olive oil, a pinch of salt, a pinch of black pepper, 4 garlic cloves, 30 g coriander fresh, 2 chilli red fresh ones are best, 1 tbsp tomato puree 250 ml red wine, 1 tsp balsamic vinegar, 2 tsp soy sauce 800 g, chopped tomatoes, 400 g, kidney beans – canned, 400 g black beans – canned, 10 g dark chocolate, 2 tsp maple syrup lime juice to taste.
For the spice; mix1 tsp chilli powder, 1 tsp ground cumin,1 tsp smoked paprika½ tsp , cinnamon½ tsp, oregano use dried½ tsp, salt½ tsp, pepper,2 bay leaves.

Nutrition/Calories: 298kcal | Carbohydrates: 50g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 528mg | Potassium: 1262mg | Fiber: 15g | Sugar: 10g | Vitamin A: 997IU | Vitamin C: 42mg | Calcium: 127mg | Iron: 7mg.


Check out our other great recipes www.splashoftaste.com

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