Home alone tonight, so with only me to think about I decided to try out the TVP I purchased a week or so ago and made a much loved but veganised version of Chilli Con Carne. This was a real spur of the moment meal – threw in a bit of this and a bit of that and the result was a pretty tasty meal, if I say so myself. This is a rough recipe if you would like to make it yourself, oh and I only made this big enough for two medium serves or one MAN size serve 😉
1 tbsp olive oil/vegetable oil
1 onion – finely chopped
1 clove garlic – finely chopped
1 can of mexe-beans ( I used Old El Paso due to their high ethical rating)
1/2 bottle of tomato pasata (or can of chopped tomatoes)
1 whole red capsicum – diced
1 cup of TVP
good dash of BBQ sauce (I used to use Worcester sauce but have since learned it’s made with anchovies)
1/2 – 1 tsp cumin
1/2-1 tsp dried oregano
1/4-1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1/2 tsp sea salt
1/2 tsp brown sugar
1. Place TVP in a small bowl and pour boiling water over to cover – allow to stand for 10-15 minutes (most of the liquid will be absorbed but drain off the excess).
2. Heat olive oil in a deepish frypan and fry onions gently until translucent, add garlic and cook for a further minute or two. Then add tomato pasata, beans, capsicum, rehydrated TVP, BBQ sauce, spices, salt and sugar, combining well. Cook on a low-medium heat for around 10 minutes or until the capsicum is tender.
3. Adjust seasoning and allow to cook for a further minute or two before serving.
I finely grated some Cheezly over the top and had mine with egg free pasta, however would be great with rice or a tortilla. Some fresh coriander would be a nice touch too.