Hope you're all having a wonderful start to the week. I'm feeling a little ill for some reason so I decided to make one of my favourite comfort foods this evening - chilli and tacos! The best thing about this recipe is that it makes enough for 2 meals for 2 so we always freeze half for later in the week. It's also packed full of protein and vegetables! Yum yum :)
First, chop your veggies! Today I used a small onion, 3 big mushrooms, 1/2 big yellow pepper and 1/2 a massive organic courgette! I'd normall throw in 2 cloves of garlic too but we're all out. Boo!
Heat a little oil and then saute your veg over a medium heat. I generally start with my onion, then garlic. After they're nice and soft I add the mushrooms and once they're slightly browned I add the courgette and peppers.
Next add some soya mince (I used 25g of Granose dry soya mince soaked in 130ml of veg stock for 2 minutes) and your herbs and spices.
As always, I recommend you play around to find a herb and spice combination that works for you. Today I used herbs d'prov, za'tar, cumin seeds, ground coriander, cayenne, ground cumin, dill, lots of paprika, basil, vegan worcester sauce, salt and pepper. I also sneaked in a little squirt of tomato ketchup.
Now add a tin of chopped tomatoes (we use Sainsbury's Organic) and a tin of your favourite beans (I'm in love with Borlotti Beans at the moment!). Simmer for 15-20 minutes to let the flavours infuse. Pop your tacos in the oven for the last 2 or 3 minutes until they're warm and slightly brown and you're good to go!
I served our tacos with soured cream, grated mature cheddar (we always have mature - you need so much less cheese for so much more flavour) and a quick home made guacamole (chopped avocado, chopped super ripe beef tomato, a splash of lemon juice and a dash of cayenne).
To make this vegan, swop the sour cream for a little veganaise or home made faux sour cream and swop the cheese for nutritional yeast flakes of soya cheeze.