You can put this chilli together in the amount of time it takes a pan of brown rice to cook. I also have a cook-in-bulk version, which is a bit more special, but takes more time.
You can serve this with a squeeze of lime juice, or garnished with a fresh coriander sprig and a spoonful of soya yogurt on the side. To make a side salad that goes well with this, grate 3 small carrots (about 150g or 6 oz) and mix with 150g (6 oz) shredded white cabbage and a little finely-sliced onion.
1. Halve the onion and slice into thin half-moons. Heat the olive oil in a large pan and saute the onions until browned.
2. Add the tomatoes, paprika, cumin, chilli to taste and the crumbled stock cube. Mash well with a potato masher then simmer for 5 minutes to break the tomatoes down into a sauce.
3. Meanwhile, slice the mushrooms and courgette, halving them first if they are large, and chop the pepper. Add to the tomato mixture and mix well.
4. Drain the kidney beans and rinse them well. Add to the pan and stir well. Season to taste with soy sauce, then cover and cook for 15 minutes or until your rice is ready and the vegetables are tender.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 22 Sep 1997 - comments and questions to Kake L Pugh (email@example.com).