| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 1 1/2 |
ts |
Chilli powder; (or more according |
|
|
; to taste) |
| 2 |
|
4 1/2 oz pac TVP chunks or 4 vegetable; crumbled |
|
|
; burgers |
| 12 |
fl |
Vegetable stock or water; (6floz if using (12 |
|
|
To 15) |
|
|
; vegetable burgers) |
| 1 |
|
14 oz tin chopped tomatoes |
| 1 |
|
14 oz tin red kidney beans |
| 2 |
|
Mexican green chillies in brine; drained and chopped |
|
|
; (optional) |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
INSTRUCTIONS
1. Heat the oil in a large saucepan and saut. the onion until golden brown.
2. Add the chilli powder and TVP chunks and brown for 5 minutes.
3. Add the vegetable stock and tomatoes, together with their juice. Cover
and simmer for 20 minutes.
4. Add the kidney beans - and the chillies if you are using them - and
simmer for about 15 minutes, adding a little extra stock or water if
necessary.
5. Season to taste and serve hot with rice, mashed potatoes or avocado
salad.
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