Soya Mince And Green Pepper Chilli Food

SIMPLE VEGAN CHILLI CON CARNE RECIPE

Steps:

• Start by prepping the veg and beans. Finely chop the veggies - carrots, celery, bell peppers, garlic, onion and fresh chilli pepper.
• If using tinned kidney beans then you'll want the beans rinsed and drained. Alternatively, you can pre-soak some dry beans ( for at-least 4 hours, or overnight). Then cook these separately and these will be ready to go.
• Heat up the olive oil in a big saucepan over medium heat. Add the onion and garlic and fry until they are soft. Note: If you prefer the veggies (peppers, celery, carrots) very soft, add them at this point. I prefer them more crunchy so I add them later on.
• Add the spices, soy mince, and tomato purée/ passata ( tinned diced tomatoes also works). Cook for 3-4 minutes while stirring occasionally.
• Add the chopped tomatoes and the veggie stock. Stir well. Cook for another 3-4 minutes, and bring to a boil.
• When the mix starts bubbling, lower the heat and simmer for another 3-4 minutes.
• Add the chopped peppers, celery, and carrots. Stir well and cook for a few minutes. Note: I add the veggies at this stage, as I like them a little more crunchy. If you prefer them much softer, then add them right after the onion and garlic and skip this step.
• Finally, add the cooked red kidney beans. Mix well and simmer for a few further minutes, until the beans are completely heated through.
• Your soy chilli is then ready to serve immediately, or be portioned into meal-prep/ freezer-friendly containers. If you're storing some for later, just make sure that it has completely cooled down before moving to the fridge/freezer. Serve your chilli con Carne hot with sour cream ( or vegan yogurt), fresh herbs and lime. I like to pair mine with brown rice or quinoa, or even as a topping for a baked sweet potato.You can also use the chilli as tortilla filling and make delicious vegan burritos or serve with corn chips and dairy-free cheese for a nachos style dish.Keep in the fridge for 4-5 days or the freezer for up to three months.

SOYA MINCE AND GREEN PEPPER CHILLI

Steps:

• Heat 2 tbsp of the oil in a large pan and sauté the onion till translucent.
• Add the garlic and all peppers and sauté till cooked, then add all the herbs and spices.
• Stir briefly, then add the passata and the TVP mince and heat through.
• Drain the habaneros, adding the soaking water to the chilli, then finely chop and sauté in the remaining oil with the chopped chilli seeds until the aroma catches in the throat.
• Serve the heat-haters first then stir the sauté mix into the TVP for the chillihedz.
• Serve with garlic bread.

SOY & CHILLI CHICKEN WITH PEPPERS & PEANUTS

Steps:

• Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.
• Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.