Oven baked vegan chilli non carne

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.

Lucy

Oven baked vegan chilli non carne

5 from 1 vote

This vegan chilli is packed full of plant-based protein

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Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 people

Course: Dinner, Main Course

Cuisine: American, Mexican

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

• 2 tbsp rapeseed oil
• 2 tins black beans 400g each
• 880 g tinned chopped tomatoes
• 1 tbsp cacao powder

Serving suggestions

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

Equipment

• Food processor
• Large oven tray

Method

 

1. 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)
2. Preheat oven to 180 °C
3. Meanwhile, roughly chop your tempeh, red onion and red peppers into large chunks
4. Place the chopped tempeh into your food processor and blitz until it forms a chunky mince, decant it into a large oven tray
5. Continue this process with the onion and garlic, and then with the chopped red pepper and sundried tomato
6. 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
7. Stir the salt, oregano and spices, and the rapeseed oil into the tray and mix thoroughly
8. Place the tray into the preheated oven and cook for 30 minutes
9. Take the tray out of the oven and stir in the chopped tomatoes, the drained beans and the marmite stock
10. 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
11. Stir in the cacao powder and serve!