Lentil & Black bean Chilli with Petit Pois Rice, Sautéed Tender stem Broccoli, baby corn & Peri Peri Tofu
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- 300g Brown Rice
- 150g Petit Pois Peas
- 1 tin of Black beans
- 1 block of firm tofu
- 1 bunch of Tender stem Broccoli
- 1 cup of baby corn
- 350g chestnut mushrooms
- 1 red onion
- Freshly Chopped Garlic (3 cloves)
- 1 freshly chopped Chilli
- 1tsp Paprika
- 1 tsp Cayenne Pepper
- 1tsp garlic powder
- 1tsp onion powder
- 1L Veg Stock
- Half cup tomato puree
- 1 cup nutritional yeast
Soak lentils in 500ml of veg stock for 20mins (save stock after)
Soak rice in water for 15 mins and rinse
Press tofu for 10-15 mins
Lentil & Black Bean Chilli
Dice your onion & mushrooms and add to a pot with a glug of oil – keep on medium heat until onions start to clear & mushrooms soften
Then add half your freshly chopped garlic & chilli, followed by your paprika & cayenne pepper.
Then add tomato puree, black beans & lentils, followed by the stock saved from the lentils.
Finally add your nutritional yeast, give the pot a good stir, turn down the heat and leave to simmer for 15-20 mins while occasionally stirring.
Petit Pois Rice
Get another pan hot with a glug of oil and add our drained brown rice.
Let this fry for 1-2 mins then add your remaining veg stock.
Allow rice to bauble then turn down heat to simmer.
Leave the rice to cook for 15-20 mins and occasionally check & stir.
In the last 2-3 mins add your petit pois peas to the rice mixture.
Peri Peri Tofu
Dice your pressed tofu and add to bowl
Then season with Salt, pepper, Paprika, Cayenne pepper, garlic powder, onion powder 7 toss the ingredients to ensure all tofu gets a healthy coating.
Add a glug of oil to a hot frying pan and fry off your tofu and occasionally turn to evenly cook all sides of the tofu.
Sautéed Tender stem Broccoli & Baby Corn
Add a glug of oil to your hot fry pan and chuck in tender stem broccoli & baby corn.
Regularly Sautee to allow for a nice char but not burn) on the veg.
Then add freshly chopped garlic, chilli and pepper.
Continue to sauté and finish with a light dusting of salt.