Soya Mince Chilli and Rice
Soya Mince is a fantastic substitute for mince and does a great job in this chilli recipe which will fool any carnivore into thinking they are eating meat. If you wish for a hot chilli, simply add more chilli powder. This is also delicious eaten cold on toast as a snack.
- Soya Mince - 6 ozs (2 Cups)
- Onion - 1, Medium, Finely Sliced
- Tomato Frito - 250ml (1 Cup)
- Yeast Extract - 1 Tbsp
- Water - 1,000ml (4 cups), Boiling
- Kidney Beans - 420g
- Red Pepper - ¼, Medium, Finely Diced
- Tomato Purée - 2 Tbsp
- Red Sauce - 1 Tbsp
- Chilli Powder - 1 Tsp
- Mixed Herbs - 1 Tsp
- Black Pepper - ½ Tsp
- Garlic Paste - 1 Tsp
- Olive Oil - 1 Tbsp
- Brown Sauce - 1 Tbsp
- Rice - 10ozs (1 ½ Cups)
- Put soya mince, boiling water, yeast extract, red sauce, black pepper and brown sauce into a large saucepan. Stir well and bring to boil, then cook on a low heat for 20 minutes.
- Cook Rice according to packet instructions.
- Into a large frying pan, put olive oil, garlic paste, onion and red pepper, gently fry until soft.
- Drain mince keeping the juice. Add the mince to frying pan, turning up the heat and fry until dry and brown.
- Into the juice add mixed herbs, chilli powder, tomato purée and frito, stir well.
- Rinse kidney beans and add to mince along with the juice mixture, stir in well and cook on a low heat for 20 minutes.
- Serve on a bed of rice.