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Last updated: May 9, 2024

Oven baked vegan chilli non carne

5 from 1 vote
Total time: 1 hour 35 minutes
A tray of oven baked vegan chilli on a white tea towel with a serving spoon dug in

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One of my favourite things about visiting my parents is the Saturday morning ritual of reading through the Guardian newspaper. The first thing I reach for is the Feast. In recent years it has contained some vegan recipe gems.

One such recipe was an oven-baked chilli tofu by Meera Sodha. It produced such a lovely rich chilli with a satisfying chew and texture. But as with many of Meera Sodha’s recipes, I found it way too oily. And much unlike her other recipes, overseasoned. It had so much salt that I felt I needed a beer chaser (who knows, maybe the Guardian is sponsored by Heineken).

The recipe concept was perfect for tweaking. So, I put my spin on it to create this simplified, protein-packed oven-baked vegan chilli made with my favourite ingredient, tempeh. Worthy of a place in your healthy weeknight dinner rotation.

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Servings: 6 people

Equipment:

Ingredients:

Stock

  • 10 g dried shiitake mushroom
  • 2 tbsp marmite

Blitzing ingredients

  • 400 g tempeh
  • 2 red onions skin removed
  • 6 cloves garlic skin removed
  • 2 red peppers stems removed and deseeded
  • 5 sundried tomatoes
  • 1 tsp salt
  • 1 tsp dried chipotle flakes
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 2 tsp ground cinnamon

Other ingredients

Serving suggestions

  • Guacamole
  • Cooked white rice
  • Pickled red onion
  • Chopped coriander

Instructions:

  • Put the dried shiitake into a jug and fill with 500ml of just boiled water, cover the jug with a lid and set it aside for 20 minutes (until the mushrooms have fully rehydrated)
  • Preheat oven to oven fan180 °C
  • Meanwhile, roughly chop your tempeh, red onion and red peppers into large chunks
  • Place the chopped tempeh into your food processor and blitz until it forms a chunky mince, decant it into a large oven tray
  • Continue this process with the onion and garlic, and then with the chopped red pepper and sundried tomato
  • Drain the shiitake water into a jug that contains the marmite and mix until it forms a stock. Blitz (or roughly chop) the drained shiitake mushrooms and mix them into the tray with the other ingredients
  • Stir the salt, oregano and spices, and the rapeseed oil into the tray and mix thoroughly
  • Place the tray into the preheated oven and cook for 30 minutes
  • Take the tray out of the oven and stir in the chopped tomatoes, the drained beans and the marmite stock
  • Place the tray back in the oven and cook for another 40 minutes, until it has a rich dark red colour to it, with a thick consistency
  • Stir in the cacao powder and serve!
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Lucy Johnson

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