Hello and welcome to Health Alignment. I really do appreciate you coming to visit my site today and cannot wait to share this recipe with you. With this meal I've gone back to the basics and have re-created an old favourite in many house holds. And guess what? You won't even be able to tell the difference with this meat-free version. This is a perfect meal for an easy vegan lunch or dinner especially those that are new to a vegan lifestyle. To make this dish even easier you can just buy the pre mix of chile con carne spices at the local grocery but really if you can't find them then this recipe has a perfect spice mix for a great chile co carne. This recipe is super quick taking just over 30 minutes and you really will fool meat lovers with this dish. If you are looking for a dish that is high in plant based protein then look no further as this meal is packed with protein.This dish is also great to make in large quantities and freezing them later for meal preps during the week.
So lets get started.
You will need:
Pot for cooking rice
Serves 4-6 people
2 cups of dry soya mince (found at most health stores)
2 cup of boiling water
1 heaped teaspoon of vegetable stock
2 Onions sliced into small chunks
1 Heaped teaspoon of fresh crushed garlic
1 Cup of grated carrot
1 red pepper diced
1 teaspoon of cumin
1 tablespoon tomato paste
1/2 teaspoon of chile flakes
pinch of cayenne pepper
1/2 teaspoon smoked paprika
1 X 400g tin of legumes of choice such as black beans, lentils, red kidney beans(which ever are your favourite)
Salt and pepper
2 tablespoons of soya sauce
1 X 400g tin of tomato and onion mix
2 Tablespoons of lemon juice
1 1/2 cups of rice ( of your choice)
Vegan sour cream:
200 ml coconut cream (chilled)
3-4 Tablespoons lemon juice
Salt to taste
Place your favourite rice on the stove to cook following the instructions on the rice packet.
Place the mince, boiling water and veg stock in a bowl and allow the mince to absorb all the water until the mince has softened. (about 10 minutes)
Head up 2-3 tablespoons of water or 1 tablespoon of oil in your frying pan on medium heat. Add the chopped onions, garlic and pepper and sauté until soft.
Add the mince and cook for about 3-5 minutes until it has browned.
Add the carrots, legumes of choice and tomato paste and cook for a further minute or so.
Add the rest of the spices including the soya sauce ad lemon juice and mix in until well combined.
Add the tinned tomatoes and simmer for about 5 minutes until all the flavours have been released.
Make your vegan sour cream by mixing all of the ingredients.
Dish your rice into a bowl and pace 2-3 tablespoons of the chile con carne mix on top of the rice and top off with vegan sour cream and fresh coriander.
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