The obvious vegetarian alternative to any standard dish can be a bit
boring and predictable sometimes, so instead of making chilli with
vegetarian mince, try it with leftover Quorn sausages instead. If
you’ve only got one veggie in your house you’re likely to have these
in the fridge quite often; if not, make the chilli with more sausages
to begin with – and needless to say, this could also work well with
real meaty sausages. (If you’re using uncooked Quorn sausages,
cook them in the pan a couple of minutes ahead of the vegetables.)
Leftover (cooked) Quorn sausages
Celery
Tomatoes
Mushrooms
Red pesto
Tomato Purée
Garlic Purée
2 tsp chilli powder
2 tsp cumin seeds
Oil
Water
Method
1. Slice the cold sausages, wash and chop the celery and
mushrooms into chunks and roughly dice the tomatoes.
2. Warm a little oil in a large pan and fry the cumin seeds for a
minute then add the sausages, celery and mushrooms and fry
for a few minutes, turning the food over frequently to stop it
sticking and burning.
3. Add the chilli powder to the pan followed by the tomatoes and
a big spoonful of pesto and stir well before adding a generous
amount of the tomato and garlic purées with a little water.
4. Stir well, adjust the consistency of the sauce with more water
or tomato purée then cook for a few more minutes over a low
heat until the food is hot. Serve with couscous or rice.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น