Baked Potato with a Vegan Chili

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    Soya Bean Nuggets 30.0 grams

    Soya Bean Nuggets

    Tomato Paste 10.0 grams

    Tomato Paste

    Bay Leaves 0.5 grams

    Bay Leaves

    Black Pepper Corns 0.5 grams

    Black Pepper Corns

    Light Soya Sauce 5.0 ml

    Light Soya Sauce

    Red Kidney Beans 30.0 grams

    Red Kidney Beans

    Garlic 10.0 grams


    Potato 300.0 grams


    Red Onion 30.0 grams

    Red Onion

    Flat Leaf Parsley 2.0 grams

    Flat Leaf Parsley

    Cajun Spice 1.0 grams

    Cajun Spice

    • Time : 50.0 mins
    • |
    • Calories: 403.0 kcal
    • |
    • Protein : 17.0 g
    • |
    • Fat : 2.0 g
    • |
    • Carb. : 83.0 g
    Before you start cooking
    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.
    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.
    Mise en Place
    Prepare the rest of the ingredients as follows:

    Garlic: mince
    Red Onion: Peel and mince
    Flat leaf Parsley: chop fine
    Once the chopping is done, start sautéing the onions, garlic and whole spices.

    Prepare vegetarian Chilli
    Then add the tomato paste. Let it cook for about 2 minutes then add some water. Roughly 20ml for every 15g of soya bean, adjust quantity of water if required. Mix in the soya bean mince, kidney beans, Cajun spice, light soy sauce and mix well.

    Let the chili cook for about 15 minutes and turn off the heat. Top the baked potato with the chili and parsley once you are ready to serve.