| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian , Veg2 |
4 |
servings |
INGREDIENTS
| 4 |
oz |
Mushrooms; sliced |
| 1 1/2 |
ts |
Marigold vegetable bouillon powder or a |
|
|
; crumbled stock cube |
| 2 |
tb |
Water |
| 1 |
pk |
Hera vegetable chilli mix; (TVP) ( 100 grams ) |
| 18 |
fl |
Hot water |
| 1 |
|
L4oz tin chopped tomatoes |
| 1 |
|
L4oz tin red kidney beans; drained and washed |
INSTRUCTIONS
1. Put the mushrooms, bouillon and water into a pan.
2. Cook for about 5 minutes until the mushrooms hove softened.
3. Remove the pan from the heat and add the chilli mix and hot water, mix
together well.
4. Add the tinned tomatoes, mix and cook for 10 minutes, stirring
occasionally.
5. Add the red kidney beans and cook for a further 5 minutes.
Serving Suggestion:
Serve on a bed of rice, topped with a spoonful of soured cream or plain
yoghurt and garnished with lemon wedges.
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