Place a large pot over a medium heat with 2-3 tbsp of oil and add the onions, when clear add The Meatless Farm Co ground. Cook for 5 minutes, until the ground is brown. Next, add the garlic, 1 -2 teaspoons of chilli powder, depending on how hot you like you like it, and the cumin and cilantro. Cook together for 1 -2 minutes more. Sprinkle over the ﬂour and stir well.
Slowly add the wine, followed by the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato paste, caster sugar (optional), oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
Bring to a simmer, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the sauce has thickened. Adjust the seasoning to taste then serve.
Serve stuffed into capsicum or with rice
2-3 tbsp olive oil
1 pack Meatless Farm ground
2 medium onions, chopped
3 garlic cloves, peeled & finely chopped
2-3 sticks celery, diced (optional)
1-2 tsp hot chilli powder
2 tsp ground cumin
2 tsp ground cilantro
2 tbsp wheat or gluten-free flour
3/4 cup red wine or extra stock
1 1/4 cup vegetable stock
14oz can of chopped tomatoes
14oz can of red kidney beans, drained and rinsed
3 tbsp tomato paste
1 tsp caster sugar (optional)
1 tsp dried oregano
1 bay leaf
Flaked sea salt
Freshly ground black pepper
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