Baked Potato with a Vegan Chili

Linalool is a chemical compound often associated with thyme and basil, but it is also present in bay leaves and can help lower the level of stress hormones in the body, especially when used in aromatherapy.

    This combination does not exist.

    Black Pepper Corns 0.5 grams

    Black Pepper Corns

    Red Kidney Beans 30.0 grams

    Red Kidney Beans

    Garlic 10.0 grams


    Red Onion 30.0 grams

    Red Onion

    Flat Leaf Parsley 2.0 grams

    Flat Leaf Parsley

    Bay Leaves 0.5 grams

    Bay Leaves

    Soya Bean Nuggets 30.0 grams

    Soya Bean Nuggets

    Tomato Paste 10.0 grams

    Tomato Paste

    Cajun Spice 1.0 grams

    Cajun Spice

    Light Soya Sauce 5.0 ml

    Light Soya Sauce

    Potato 300.0 grams


    • Time : 50.0 mins
    • |
    • Calories: 403.0 kcal
    • |
    • Protein : 17.0 g
    • |
    • Fat : 2.0 g
    • |
    • Carb. : 83.0 g
    : Your Kitchen Essentials
    Utensils: Saucepan |
    Equipment: Oven |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    Other: Aluminium Foil |
    : Prepare the Ingredients
    Preheat your oven to 180°C.
    Soak the Soya Bean Nuggets in warm water for around 10 minutes before cooking them. Then mince them with a knife until you get soy nugget mince.

    Wash and dry the vegetables prior to chopping (as required):
    - Garlic: peel and mince
    - Red Onion: peel and mince
    - Flat Leaf Parsley: chop finely.
    : Bake the Potato
    Rub a little oil over the potato, salt the outside and then wrap it aluminum foil. Then let it bake in the oven for around 45-50 minutes. Remove from the oven.
    : Prepare the Vegan Chili, Plate and Serve
    Heat oil in a pan. Start sautéing the onions, garlic and whole spices (bay leaves, black pepper corns).
    Then add the tomato paste. Let it cook for about 2 minutes then add some water. Add in the soya bean mince, kidney beans, Cajun spice, light soy sauce and mix well. Adjust quantity of water if required (Roughly 20ml for every 15g of soya bean). Let the chili cook for about 15 minutes then turn off the heat.

    Plate and Serve:
    Top the baked potato with the chili and chopped parsley and serve.