Guest guest Posted December 2, 2001 Report Share Posted December 2, 2001 Hi Hopefully, this recipe will help out with recent requests for something that will help fool meat-eaters. It's not got any meat substitute stuff in it (don't like them too much myself), but has a good texture to it that I think makes it close to the 'real McCoy'! It's pretty quick to make too, and can be made in big batches and freezes well. Sorry if it's a bit vague, I tend to throw it together, and you can use what veg you have, nothing is that essential. Hope I haven't forgotten anything, it's quite hard to remember and write down exactly what I do!! Liz Veggie Chilli - 4 big servings 8oz red lentils 1 onion, chopped small 1 carrot, chopped small half green pepper, chopped 1-2 tsp chilli powder (depends on your powder and how hot you like it) half tsp ground cumin tin tomatoes squeeze of tomato puree good splash of Worcester sauce and 1 tsp Marmite (yeast extract) or some veg stock cube Salt and Pepper tin black beans, drained and washed off (I prefer them to kidney beans, but your choice) tin sweetcorn, drained (optional, but a nice addition) Pick over lentils, wash well, put in saucepan with enough water to cover and cook until getting soft. Doesn't matter if not completely cooked. Meanwhile, fry onion in a little oil. After a couple of mins, add carrot, cook another min then add pepper and fry another couple of mins. Add chilli powder and cumin and stir round for a bit. Add cooked lentils (doesn't matter if there's still liquid in them), and the tomatoes, tom puree, worcs sauce and Marmite (or stock cube). Add S & P, but check that the stock you've used isn't too salty. Break the toms down a bit with a spoon, and you'll probably need to add a little extra water. Cook for 10 mins or so, then add the beans and sweetcorn and cook for a further 10-15 mins until lentils are really soft and the sauce is thick. Check seasoning and adjust if necessary. Give it the odd stir while cooking so the lentils don't catch on the bottom, and add more water if it's looking too dry. I serve this with rice, with a little grated cheese on top. Yum! A really quick idea for leftover sauce is to heat it up, mix with cooked penne paste, put into shallow ovenproof dish, top with grated cheddar and parmesan and bake in hot oven for 20 mins until golden. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2001 Report Share Posted December 2, 2001 Looks awesome, I'll have to try it. Why don't you make this Cincinnati style chili? Serve it over a plate of spaghetti and top with grated cheese (the yellow kind)...sorry, I can never remember the names of the yellow cheeses:) > " Liz Harding " <lizmisc > > > Veggie Chilli >Sun, 2 Dec 2001 10:09:52 +0200 > >Hi > >Hopefully, this recipe will help out with recent requests for something >that >will help fool meat-eaters. It's not got any meat substitute stuff in it >(don't like them too much myself), but has a good texture to it that I >think >makes it close to the 'real McCoy'! It's pretty quick to make too, and can >be made in big batches and freezes well. Sorry if it's a bit vague, I tend >to throw it together, and you can use what veg you have, nothing is that >essential. > >Hope I haven't forgotten anything, it's quite hard to remember and write >down exactly what I do!! >Liz > > >Veggie Chilli - 4 big servings > >8oz red lentils >1 onion, chopped small >1 carrot, chopped small >half green pepper, chopped >1-2 tsp chilli powder (depends on your powder and how hot you like it) >half tsp ground cumin >tin tomatoes >squeeze of tomato puree >good splash of Worcester sauce and 1 tsp Marmite (yeast extract) or some >veg >stock cube >Salt and Pepper >tin black beans, drained and washed off (I prefer them to kidney beans, but >your choice) >tin sweetcorn, drained (optional, but a nice addition) > >Pick over lentils, wash well, put in saucepan with enough water to cover >and >cook until getting soft. Doesn't matter if not completely cooked. > >Meanwhile, fry onion in a little oil. After a couple of mins, add carrot, >cook another min then add pepper and fry another couple of mins. Add >chilli >powder and cumin and stir round for a bit. Add cooked lentils (doesn't >matter if there's still liquid in them), and the tomatoes, tom puree, worcs >sauce and Marmite (or stock cube). Add S & P, but check that the stock >you've used isn't too salty. Break the toms down a bit with a spoon, and >you'll probably need to add a little extra water. Cook for 10 mins or so, >then add the beans and sweetcorn and cook for a further 10-15 mins until >lentils are really soft and the sauce is thick. Check seasoning and adjust >if necessary. Give it the odd stir while cooking so the lentils don't >catch >on the bottom, and add more water if it's looking too dry. > >I serve this with rice, with a little grated cheese on top. Yum! > >A really quick idea for leftover sauce is to heat it up, mix with cooked >penne paste, put into shallow ovenproof dish, top with grated cheddar and >parmesan and bake in hot oven for 20 mins until golden. > > > _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.