Baked Potato with a Vegan Chili
0.5 grams
Black Pepper Corns
30.0 grams
Red Kidney Beans
10.0 grams
Garlic
30.0 grams
Red Onion
2.0 grams
Flat Leaf Parsley
0.5 grams
Bay Leaves
30.0 grams
Soya Bean Nuggets
10.0 grams
Tomato Paste
1.0 grams
Cajun Spice
5.0 ml
Light Soya Sauce
300.0 grams
Potato
- 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 |
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.
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.
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.