It's another dreich day here in Scotland. We were lucky enough to enjoy some sun at the weekend, but we are back on track and the rain is pouring down. Just the weather for ducks and comfort food. To heck with salads today!
This recipe is more of a serving suggestion, than a recipe, but I can guarantee you will enjoy it.
* First of all I baked some large potatoes.
* While the potatoes were baking I made a batch of veggie chilli.
* Once the potatoes were cooked, I cut them into wedges and put them back in the oven to crisp off.
* Then I filled a large ovenproof dish with potato wedges, covered the potatoes with a generous layer of chilli and then a layer of grated mozzarella.
* I popped the dish back in the oven for 20 minutes until the cheese had melted and was lovely and golden.
Serves 4 - 6
Serve with lots of lovely vegetables or salad and garlic bread.
1 tbsp olive oil
I onion, cut in half and sliced into half moons
2 red chillis, sliced finely, keep seeds in for heat
2 tsp dried red chilli flakes
2 tsp cumin
500g mushrooms, sliced
454g frozen Soya Mince
1/2 pint vegetable stock
3 cans chopped tomatoes
2 cans kidney beans, rinsed
1 can cannellini beans
1 tube tomato puree
3 tbsp Green & Blacks Cocoa
1 handful fresh coriander, chopped
Saute the onions in olive oil, then add the chilli peppers, chilli flakes and cumin.
Next add the mushrooms. Once they are soft, pour in the soya mince. Give the mince a good stir, so that is is well coated in the oil and any juices from the mushrooms, then pour in the vegetable stock.
Add the chopped tomatoes, bring to the boil, then reduce to a simmer. Cover and leave to simmer for 20 minutes, stirring occasionally.
Stir in the beans, the tomato puree and the cocoa powder. Cover and leave to cook for another 20 minutes, stirring occasionally.
Season with salt and freshly ground pepper and add the fresh coriander.
* in a chilli bake
* in tortilla wraps with salad leaves, sour cream and cheddar
* with rice, guacamole and sour cream
* in a baked potato topped with grated cheddar
* with mashed potato and vegetables (it's a Graham thing!)
* with nachos/tortilla chips, guacamole, sour cream and cheddar
* on a veggie burger in a roll, topped with cheese and eaten very carefully
* mixed through pasta
So, you don't need to worry if you have chilli leftover, once you have made your chilli bake. It can be kept in the fridge for a few days or frozen.