Often a family favourite recipe, we’ve made a tasty vegan option. As this dish serves 6, it can be handy for leftovers as lunches and dinners during the week. It’s packed with protein from the beans and soy mince to help keep your skin healthy.
Once served, you can top it with some vegan Greek-style yoghurt – the creaminess makes it even more delicious. Choose calcium-fortified yoghurts, which can help maintain strong bones. Swap ingredients to make this your own, like swede or turnip, instead of celeriac.
- Serves: 6
- Time to prep: 25 minutes
- Time to cook: 35 minutes
Ingredients
- 2 garlic cloves
- 1 red onion
- 1 carrot
- 1⁄2 a celeriac
- 1 red bell pepper
- 1 tsp chilli flakes
- 1 tsp paprika
- 1⁄2 tsp ground cumin
- 2 tbsps tomato puree
- 300g soya mince
- 400g tin chopped tomatoes
- 400g tin of red kidney beans
- 1 vegan stock pot
- 1 fresh red chilli
- 1 bunch of coriander
- 1 tbsp olive oil
- Salt / Pepper to season
This goes great with jacket potatoes, regular rice or you could try cauliflower rice for extra fibre.
Method
- Chop the onion, mince the garlic, and dice the carrot, pepper and celeriac.
- Heat a little oil in a casserole dish, then cook the onion and garlic until soft. Add the carrot and celeriac and cook for 5 minutes.
- Add the chilli flakes, paprika and cumin and cook for 2 minutes. Add the tomato puree and soya mince, cooking for a further 2 minutes.
- Add the bell pepper, chopped tomatoes and kidney beans (previously drained and rinsed) and bring to a simmer.
- Add the stock pot and cover the vegetables with water, bring to a simmer and cook for an extra 20 minutes or until all are soft but not mushy.
- Taste for seasoning, you may need a little salt and pepper.
- Chop the red chilli and coriander, then sprinkle over the top when ready to serve.