Delicious Vegan 'Meaty' Chili
Vegemince or other burger-style crumbles
2 tins/cans Italian plum tomatoes in juice
1 large onion
1 clove of garlic
1 small tin/can of cooked kidney beans
1-2 teaspoon Marmite or other yeast extract
sugar (to taste)
salt and pepper (to taste)
olive or sunflower oil
1. Destalk the tomatoes and chop finely. Do not discard the juice.
2. Peel and dice the onion and mince the garlic.
3. In a large saucepan or wok, gently fry the onion in the oil over a moderate heat until golden. Add a little cayenne pepper and a teaspoon of chili powder.
4. When the onions are golden, add the tomatoes, tomato juice and garlic.
5. Use a wooden spoon to gently soften the tomato pieces. Now add a heaping teaspoon of Marmite and allow to melt into the mixture. Add 1/3 of a teaspoon of sugar.
6. Add approximately 1/2 a bag of Vegemince. This measurement is just for reference-soy protein does not take long to cook so you can add as much or as little as you like. If you add too much 'mince', just add some water, stir, and re-season.
7. Continue to heat the mixture, seasoning with salt and pepper, cayenne and chili until the soy mince has softened and absorbed the taste (roughly 15 minutes). If it tastes too bland, use more Marmite or a touch of sugar (be careful with the sugar). Add the kidney beans. If they come in a flavored sauce, drain the sauce first.
8. Continue to heat through and then serve- either with brown rice, or inside tacos or fajitas with fresh green salad and bell peppers. Alternatively, wrap in fajitas, cover with cool red salsa and vegan cheese and grill for 5-10 minutes for enchiladas. Yum!
1) Make the dish more hearty by adding 1 peeled and diced potato at step #5. This will add 30-40 minutes to the overall cooking time. You will need to add a glass or two of water to the recipe and cook on a higher temperature.
2) Add a diced green (bell) pepper at stage 6.
3) Add a minced chili pepper at stage 4.