Tempeh Chilli
Our nutritious Tempeh Chilli is not only full of flavour but it's also easy and quick to make. This tasty dish will be ready in about half an hour so it's bound to become a new weekday favourite.
Recipe by Better Nature
35 min
Serves:
4
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ingredients
- 2 tbps oil of your choice
- 4 garlic cloves, crushed
- 1 small red onion, finely sliced
- 200g of mushrooms, finely sliced
- 180g pack of our BBQ Tempeh Pieces
- 400g red kidney beans
- 200g of your favourite tomato sauce (bought or made)
- 200g basmati rice
- 1 large avocado, sliced
- 2 spring onions, finely sliced
- 1 red chilli, finely sliced
- 200g vegan sour cream
- 40g fresh coriander, chopped
instructions
- In a frying pan, heat 1tbsp of the oil for 1 minute.
- Add in the garlic and red onion and cook for 3 minutes.
- Add in mushrooms and cook them for a further 7 minutes.
- As these are cooking, in a large saucepan, heat another tbsp of oil for 1 minute.
- Add in the BBQ Tempeh Pieces to the saucepan and mix frequently for about 5 minutes, to ensure it doesn’t catch.
- Reduce the heat, then add the garlic, onion, carrots and mushrooms mixture to the mince, followed by the tomato sauce and the kidney beans, continuing to mix them together for 10 mins.
- Cook the rice according to the instructions.
- Serve the rice with the chilli, and top with the spring onions, red chilli, avocado, sour cream and coriander.
instructions
- In a frying pan, heat 1tbsp of the oil for 1 minute.
- Add in the garlic and red onion and cook for 3 minutes.
- Add in mushrooms and cook them for a further 7 minutes.
- As these are cooking, in a large saucepan, heat another tbsp of oil for 1 minute.
- Add in the BBQ Tempeh Pieces to the saucepan and mix frequently for about 5 minutes, to ensure it doesn’t catch.
- Reduce the heat, then add the garlic, onion, carrots and mushrooms mixture to the mince, followed by the tomato sauce and the kidney beans, continuing to mix them together for 10 mins.
- Cook the rice according to the instructions.
- Serve the rice with the chilli, and top with the spring onions, red chilli, avocado, sour cream and coriander.
make it with
BBQ Tempeh Pieces
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