A Cannelinni Bean & Soya Mince Kheema

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When I first had soya mince at a young age I really questioned in my mind if what I was eating was actually vegetarian. It looked so similar to mince that I didn’t like the texture! As my palette matured over the years, I have very much come to loving it. I use it a lot, as a good source of protein!

I thought to team it up with some beans to make it even more healthier. The end result was a great seasoned and spiced curry which made me feel good after I had eaten it!

INGREDIENTS

300g frozen soya mince
1 tin cannellini beans drained and rinsed
1 medium white onion finely chopped
½ tsp grated ginger
2 garlic cloves crushed
1 cup water
100-150g tomato passata
1 tbsp sunflower oil
¼ tsp mustard seeds
2 cloves
¼ tsp dried chilli flakes
Pinch of asafoetida
¼ tsp turmeric powder
½ tsp ground cumin & coriander powder
½ tsp salt or to taste
1 tsp tavafry masala/garam masala

METHOD

• Heat the oil in a medium saucepan, sauté the onion, garlic and ginger along with the mustard seeds, chilli flakes and asafoetida

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• Add a little water and throw in the dry spices, stir well and lower the heat

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• Pour in the passata with salt and cook on a low simmer for 7-8 minutes

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• Carefully add the soya mince along with a cup of water and combine well with the masala sauce. Cover and simmer for a further 10 minutes

• Drop in the beans and mix, simmer for a further 10 mins on a low heat

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• Finish off garnishing with freshly chopped coriander. Serve with some chapati, rice or both! Enjoy x

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Chilli quorn carne

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As a child I always wondered what the fascination for chilli con carne was all about. Being a vegetarian stopped me from eating it! Until…Soya mince came on the scene. Ever since then I have been making this dish and now know why so many love chilli con carne so! Hope you enjoy my veggie take on this classic!

INGREDIENTS

300g Quorn frozen soya mince
200g tomato passata
1 tin kidney beans with water
1 large onion chopped finely
1/2 red bell pepper diced
4 garlic cloves crushed
1 hot chilli finely sliced
1 tbsp oil
1 tsp paprika
3 tsp taco spice mix
1 tsp ground cumin
1 1/2 level tsp salt
1/3 tsp sugar
Squeeze of tomato ketchup
1/2 juice of lime

METHOD

1. Heat oil in a large saucepan. Add chilli. Wait 2 minutes on a low heat then add the onion, pepper and garlic. Once the onion is translucent, slowly pour in the passata

2. Throw in paprika, cumin, taco spice, salt and sugar. Cook on a low heat for 5 minutes. Mix in the soya mince, then pour in the water

3. Bring to the boil and then cover and simmer for 12 minutes. Stirring half way through

4. Lastly put in the kidney beans and its water and simmer low for a further 20 minutes uncovered. Stirring occasionally

5. Squeeze in the lime juice, stir and then serve on a bed of American rice or with some nacho chips and sour cream