Ingredients
100g/4oz mushrooms, sliced
1½tsp
Marigold vegetable bouillon powder or a crumbled vegetarian stock cube
30ml/2tbsp water
1
pkt/100g Hera vegetable chilli mix or other chilli flavoured soya
protein mince (rehydrated)
500ml / 18floz hot water
1 x 400g / 14oz tin chopped tomatoes
1 x 400g / 14oz tin red kidney beans, drained and washed
Method
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.
|
