I'm super concious on this blog of posting brown bowls of sludge, as many other Vegan sites do...It just isn't appetising. This recipe is a bit sloppin', but very tasty, and the wedges make a perfect partner to dip in to this spicy delight!
Serves 4
Wedges:
6 Med Potatos (not new).
(or similar weight of larger/smaller tatties)
2 Dsrt spns Ketchup
2 DsrtTomato paste
2 Dsrt Veggie or Similar Oil
1 tspn Paprika
1 tspn Cayene Pepper (optional)
1/2 tspn Salt
1/Heat oven to around 220.
2/Cut the potato into wedges, depending on the size of the tattie you should get 4-8 wedges per tattie.
3/Mix in a bowl all the other ingredients, add wedges and toss in sauce.
4/Place on baking tray and bake until the wedges are nice and crispy, around 30 minutes.
Bean Chilli:
1 Tin of kidney beans in chilli sauce
(Tesco do a good one that is a handy cupboard stand-by)
1 Tin chopped tomatos
1/3 Chopped Red Onion
1/2 Chopped Green Pepper
1/2 Chopped Parsnip
1/2 Chopped Carrot
2 Chopped cloves of garlic
1 Chopped stick of Celery
1/2 Chopped Courgette
2 Chopped Dried Tomato
1/2Vegetable stock cube
Pinch Italian seasoning
Pinch Chilli Flakes/chopped chilli/ground chill etc, depending on how spicy you like it.
*Firstly, the vegetables you put in are totally dependent on what you have in your cupboard or freezer. If you don't have a bunch of veggies to put in, try putting in another can of beans (maybe butterbean or even chickpeas) to bulk it up a bit.*
1/In a saucepan, gently fry the onion in a drizzle of veggie oil until the onion goes a bit transparent. Add the garlic and fry for a further 30 seconds, then add all the other ingredients.
2/Bring to a simmer, and leave simmering with a lid half on for about 30 minutes, stirring occasionaly until the parsnip and carrot are cooked. This should hopefully be around the same time as your wedges! If the mixture is too 'wet', try mixing a heaped teaspoon on plain flour in a little water then stir into the chilli for a few minutes.
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