First, cook the mince. Place a non-stick frying pan over a medium heat, drizzle with a good glug of olive oil. Tip the block of Meatless Farm Mince into the pan, leave to cook on one side until it starts to brown, carefully flip the mince over and repeat on the second side. Using a wooden spoon start to break the mince apart. Stirring occasionally. When the mince has coloured evenly set aside to cool. We’ll add this to our sauce later.
To cook the chilli, in a pan place a drizzle of olive oil over a medium heat, add the onion and chilli and season with a little sea salt, cook over a low heat for 10 mins. Then add the garlic, and cook for 2 mins.
Then add the smoked paprika, cumin, chilli flakes, ground coriander, cinnamon, oregano. Cook for 2 mins.
Add the tomato puree, chopped tomatoes, espresso and cook for 10-15 mins.
Add the vegetable stock and drained beans mix well cook for a further 5 to 10 minutes. Then tip in the pre cooked Meatless Farm Mince.
Add the dark chocolate and maple syrup, stir until the chocolate has melted, season well with soy sauce and cook out the chilli for a further 10 mins. Check the seasoning adding more smoked paprika or chilli if you fancy
Leave the chilli to one side while you make your haunted headstones and terrifying tree…
Using a piece of card draw out some headstone templates and draw out a the shape of your tree…
Using a food pen (the same ones you get for decorating cakes), draw around the templates on to the tortillas. Carefully cut the shapes out.
Place the tortilla headstones and the tree on to a baking tray lined with greaseproof paper. Using a pastry brush paint them with black and red food colouring. Cover with another sheet of greaseproof and bake in the oven at 150.C for 15 mins or until golden and crispy.
Cook your rice as per pack instructions
Warm the chilli and assemble your incredibly spookyyyyy graveyard
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!