Chilli from ready-mades
This is a very handy cheat's recipe for those busy nights. (But if you have a little more time, check our highly popular Martin Shaw's Chilli by clicking on the link. Oh, and veggie mince plus a jar of Bolognese sauce make a quick and tasty Spag Bol too!)
NB Vegan yoghurt is widely available (see my personal favourite, Sojade or else Alpro and Tesco free-from plain brands for starters). Vegan sour cream is available from some health food shops - Tofutti Sour Supreme - and Tesco has just introduced a free-from sour cream. You can also make it yourself quickly in a blender: tofu sour cream or cashew sour cream - click on the links.
Photograph courtesy of Chava Eichner, Flavourphotos
Ingredients:
- Rice for 3-4 plus lots of salted water with a little stock added OR 2 pouches of pre-cooked rice, brown or white
- One pack of stir-fried vegetables, eg onion, mushrooms and peppers plus anything else you like
- 2 tbsp plain oil
- 1-2 tsp garlic paste
- ½ pack veggie mince, eg Linda McCartney, Tesco etc OR 1 tin whole lentils
- 1 large jar chilli or fajita sauce, eg Santa Maria
- ½-1 tin black beans or kidney beans
- 100g or small tin sweetcorn
- Fresh chopped coriander, handful or two
- Salt and lots of black pepper
Optional extras
- 1 tsp each of cumin and paprika/smoked paprika cooked in with the veggie mince or onion mixture
- 1 tbsp nut or seed butter: peanut, cashew, tahini etc
- Vegan plain yoghurt or sour cream (see above)
- Hot pepper sauce or chilli sauce on the side for those who like a bit of extra heat
Method:
1. Put rice on to cook or have pre-cooked rice ready to go in the microwave.
2. Heat the oil in a medium saucepan or wok and stir-fry the vegetables. Add the garlic paste just before the end of cooking time and stir in well. Add the veggie mince and spices now if using.
3. Add the nut/seed butter and stir in well so it melts into the mixture.
4. Pour in the lentils if using plus the beans, sweetcorn - heat everything through.
5. Microwave the rice while finishing the chilli. Taste the chilli and adjust seasoning if necessary.
6. Spoon rice onto plates with the chilli on top. Sprinkle with fresh coriander and serve hot. Serve the vegan yoghurt or sour cream if using - and hot sauce if desired.
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