Vegan vegetable chili
Preparation time:
Baking / Cooking time:
30 minutes
25 minutes
Vegan soy stir-fry with bell bell pepper, carrots and celery
1 Tsp.
Paprika rose hot1 Tsp.
Salt1 UNIT
Red bell bell pepper1 cans
Kidney beans1 handful
Freeze-dried tomatoes1 Tsp.
Pepper375 ml
Vegetable broth1 handful
Basil1 cans
But0.5 Tsp.
Oregano2 UNIT
Large carrots1 UNIT
Onion4 Sticks
Celery1 Tsp.
chilli flakes1 Tsp.
Sweet peppers1 handful
Petersilie125 g
Soy meatballs1 UNIT
Garlic clove2 tbsp.
Tomato paste1 cans
Chopped tomatoesStep 1/5
Bring soy cutlets to a boil in vegetable broth and let steep for 10 minutes, then drain.
Step 2/5
Peel and finely dice onion and garlic, sauté everything in a large pot, then add soy cutlets, add 1 tablespoon tomato paste and sauté.
Step 3/5
Add bell bell pepper, carrots and celery and saute for about 3 minutes.
Step 4/5
Add chopped tomatoes and about the same amount of water, add all spices, herbs and 1 tablespoon tomato paste and simmer for about 15 minutes.
Step 5/5
Test whether the vegetables have reached the desired consitency and stir in the freeze-dried tomatoes, corn and kidney beans. Season with herbs and serve.
.svg?cs=srgb&auto=format,compress&fit=fill&w=160)
.svg?cs=srgb&auto=format,compress&fit=fill&w=160)
.svg?cs=srgb&auto=format,compress&fit=fill&w=160)