Chilli sans Carne

It’s absolutely freezing out there; the sooner this ‘Global Warming’ malarkey kicks in, the better! (That'll annoy anyone who subscribes to the theory!)

We’ve been out for most of the day and have just got back, it was snowing like billy-o as we drove home – very pretty, but pretty cold too! We really needed something warming and comforting for dinner; Chilli sans Carne seemed like an excellent idea.

Actually, anything that can be eaten with garlic bread is always an excellent idea!

1 tablespoon olive oil
2 medium onions, chopped
2 sticks of celery, chopped
200g chestnut mushrooms, chopped
2 cloves garlic, chopped
2 tsp ground cumin
1/2 - 1tsp chilli flakes (or more if you like - I don't like it very hot)
2 tsp paprika
1 tsp dried oregano
250ml veggie stock
1 tin chopped tomatoes
8 sunblush tomatoes in oil, chopped
2 bay leaves
1 tin red kidney beans
1 tin borlotti beans
1 heaped mug of frozen soya mince
1 green pepper, deseeded and chopped
small handful of coriander, chopped
juice of half a lime



Heat oil in a large pan, add onions, celery and mushrooms and cook over high heat for 5 mins. Add garlic, cumin, chilli flakes, paprika and oregano, lower the heat and cook for another 5 minutes. Add stock, tinned tomatoes, sun-dried tomatoes, bay leaves, beans, Realeat and green pepper. Cover and simmer, stirring occasionally for 30 mins.
Remove bay leaves and stir in chopped coriander and lime juice just before serving.
Serve with soured cream and garlic bread.
Serves 4-6 (freezes well).

Shepherd's Pie....

.....for vegetarian Shepherds!

Well, the winter has certainly arrived – it’s flippin’ freezing out there! With snow forecast for the weekend and temperatures supposedly not creeping above 0°C, I think the best thing is to stay indoors and cook!

I made a couple of trays of mince pies this afternoon to put in the freezer for Christmas and then set-to on something warming for dinner tonight. I’ve tried making Shepherd's pie with beans and lentils, but to be honest I like my veggie mince version best; it’s a common or garden midweek meal, but the addition of cheesy leek mash really lifts it out of the ordinary.

Just right for a cold wintry night.


1 onion, peeled and chopped
100g chestnut mushrooms, sliced
1 tbsp olive oil
1tbsp plain flour
1 tin chopped tomatoes
200ml stock
a good shake of Worcester sauce
150g Realeat Soya Vegemince
4 large King Edward potatoes (or other floury potato)
1 leek, chopped
1 tbsp olive oil
100g mature Cheddar cheese, grated

On a medium heat fry the onion and mushrooms in the olive oil for 5 minutes; stir in the flour then add the tomatoes, stock, Worcester sauce and the Vegemince. Bring to the boil then simmer gently for 15 minutes and set aside.

Peel and chop the potatoes into chunks and boil or steam until tender. Meanwhile, fry the chopped leeks in the oil until golden. Drain and mash the potatoes then add half the grated Cheddar and the leeks and mix into the mash.

Put the vegemince mixture in an ovenproof dish and cover with the mash. Fluff up the surface of the mash with a fork and sprinkle liberally with the rest of the cheese. Bake at 200C for 15-20 minutes until the top is golden.

I like green beans and glazed carrots with this; the husband likes it with baked beans...I'll leave it up to you.