Serves 3-4
This is a comforting meal that has similarities to a Mexican-style chilli. What differentiates the two, is that this has a pleasant sweetness from the blended peppers and red onion.
I don’t eat too much processed meat alternatives, I prefer beans or tofu. However, it’s convenient to keep a pack of mince in the freezer for some infrequent variety. It’s also a great product when you are catering for someone who isn’t vegan.
The mince will serve nicely with a side of rice, quinoa or in a roasted sweet potato.
Ingredients
2 red peppers
2 tbsp olive oil
1 lemon, juiced
1 tsp cumin
1/2 tsp sweet paprika
1 red onion, finely chopped
3 large garlic cloves, finely chopped
1 jalapeno chilli, finely chopped
5 large tomato, roughly chopped
green beans, cut into thirds
1 portion meat free mince
step1
Preheat the oven to 200°C
Place the peppers onto a non-stick baking tray. Cook for 20 minutes and flip over, return to the oven for a further 15 minutes.
step2
Transfer the peppers into a bowl, cover with a tea towel and place aside for at least 10 minutes.
step3
Heat some oil in a large saucepan. Add the onions and cook on a low heat for 5-8 mins.
step4
Peel the peppers and discard the skin.
Add the pepper to a food processor with the oil, lemon juice, cumin and paprika. Blitz until you have a smooth paste.
step5
Stir the garlic through the onion. After a couple of minutes, add the chilli.
step6
Pour the paste into the pan with the tomatoes and green beans. Combine everything in the pan, tip the mince on top and increase the heat.
step7
As the mince heats, it will soften. Gently allow it to break down into the sauce. Bring the sauce to the boil before lowering the heat, leave to simmer for about 20 minutes or until everything has cooked through.
Notes
- If you love it super spicy, add one or more chilli.
- For a similar meal without the mince, substitute with beans such as kidney, borlotti or adzuki. This way, it remains high in protein and a similar texture.
Allergens: soy
An element of this recipe is a an adaptation from Sarah Britton’s ‘My New Roots’ Pepper Dip