Add 1 tbsp of olive oil to a large, non-stick casserole pan over a medium heat. Add your onion and brown sugar and fry for 3 mins until translucent and fragrent. Add the carrot and celery and cook for a further 5 mins before adding garlic and frying for a final minute.
Remove your softened veg from the pan and set aside. In the same pan, add another 2 tbsp of olive oil and increase to a medium-high heat. Gently flake your Meatless Farm mince into the pan and leave for 1 min. Continue to cook for a further 12 mins, moving about until the mince is nicely caramelized (add more oil if needed).
Add your softened veg back to the pan, along with the chipotle paste, soy, cayenne, paprika, oregano and coriander and mix.
Add your tomatoes, stock, lemon juice, kidney beans and a splash of water. Bring to the boil, reduce the heat to medium and simmer for 10 mins.
Now to build your campfire toasties! Spread a slice of bread with 1 tbsp of chilli jam, add a ladle of chilli, followed by 1/4 of the vegan cheese and add the top bread slice (repeat for 4 x toasties). Allow any leftover chilli to cool before freezing for next time!
Add 1 tbsp vegan spread to a large non-stick pan over a medium heat and once melted add two sandwiches. Now for the messy part! Fry for a couple of mins each side until golden and delicious- don’t worry if some of your filling falls out (repeat this step again for the final two toasties).
Cut in half, serve with your fave hot bevvy, sit back and enjoy a smokey, sweet loaded toastie that brings back memories of a crackling campfire- WARNING….napkins may need to be on standby!
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!