Description:
this is from the vegetarian societies faking it page http://www.vegsoc.org/cordonvert/recipes/faking.html and this recepy at least is by by Tina Courtney
this is from the vegetarian societies faking it page http://www.vegsoc.org/cordonvert/recipes/faking.html and this recepy at least is by by Tina Courtney
Ingredients:
100g/4oz mushrooms, sliced
1½tsp Marigold vegetable bouillon powder or a crumbled vegetarian stock cube
30ml/2tbsp water
1 pkt/100g Hera vegetable chilli mix or other chilli flavoured soya protein mince (rehydrated)
500ml / 18floz hot water
1 x 400g / 14oz tin chopped tomatoes
1 x 400g / 14oz tin red kidney beans, drained and washed
Directions:
1. Put the mushrooms, bouillon and water into a pan.
2. Cook for about 5 minutes until the mushrooms hove softened.
3. Remove the pan from the heat and add the chilli mix and hot water, mix together well.
4. Add the tinned tomatoes, mix and cook for 10 minutes, stirring occasionally.
5. Add the red kidney beans and cook for a further 5 minutes.
SERVING SUGGESTION:
Serve on a bed of rice, topped with a spoonful of soured cream or plain yoghurt and garnished with lemon wedges.
1. Put the mushrooms, bouillon and water into a pan.
2. Cook for about 5 minutes until the mushrooms hove softened.
3. Remove the pan from the heat and add the chilli mix and hot water, mix together well.
4. Add the tinned tomatoes, mix and cook for 10 minutes, stirring occasionally.
5. Add the red kidney beans and cook for a further 5 minutes.
SERVING SUGGESTION:
Serve on a bed of rice, topped with a spoonful of soured cream or plain yoghurt and garnished with lemon wedges.