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