Making some good vegan grub is not always easy. Here is on recipe that is not only simple, but delicious.
Chilli Stack Chunky Fries will fill your stomach and knock the socks off your taste buds. They are perfect as an appetizer or as a meal in itself. If you make some of these next time you have friends over to watch the game, the most anti vegan of your friends will enjoy this.
Chilly Stack Chunky FriesPrint This
1 large onion red or white
2 cloves of garlic
1 red pepper
Small gerkins (handful)
2 tins of mixed beans in tomato sauce (415g)
2 table spoons of tomato purée
1/2 teaspoons of hot chilli powder
Handful of coriander
Dash of olive oil
4 spring onions
1 veg stock cube (vegan)
1 kg chips (fries)
Pinch of salt
Pinch of pepper
American mustard (vegan)
Vegan cheese (as much or as little as you want)
Cook chips (fries) from scratch before starting the chilli or use shop bought vegan chips.
Finely chop the onion, garlic, red pepper and add to a pan with the olive oil and lightly brown for 8 -10 minutes over a medium heat.
Chuck in the tomato purée, chilli powder, salt and pepper and a dash of water and cook on low heat for two more minutes.
Throw in beans, half of the finely chopped coriander, juice of half a lime and stock cube and cook for 10-15 minutes on medium heat stirring occasionally.
Choose heatproof/ovenproof bowls, and start dividing chips and chilli in layers in each bowl until full.
Top with vegan cheese and grill until melted.
Finely chop spring onions and remaining coriander and roughly chop gerkins and add to the top of the melted cheese.
Finally splash the mustard to taste, crack open a cold one (make sure it’s vegan) or whatever beverage you prefer and eat!