Made with tofu, this vegan variation of the popular dish from Le Pain Quotidien is ideal for vegans Indeed, no one will miss the meat in this dish, and the accompaniments make it easy to adjust to everyone’s taste and preferences.

INGREDIENTS (SERVES 4)

  • 2tbsp extra virgin olive oil
  • 1 carrot, peeled and thinly sliced
  • 2 garlic cloves, chopped
  • 2 celery sticks, thinly sliced
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1tbsp cumin
  • 1tsp sea salt
  • 200g firm tofu, diced
  • 1tbsp brown or barley miso
  • 400g canned peeled plum tomatoes
  • 200g drained, canned red kidney beans
  • 100g drained, canned white kidney beans
  • 100g drained, canned chickpeas
  • 100g drained, canned corn kernels (sweetcorn)

FOR THE ACCOMPANIMENTS

  • 1 celery stick, finely sliced
  • 1/2 red onion, chopped
  • 100g crème fraiche
  • 1/2 jalapeno pepper, sliced
  • 2tbsp chopped coriander
  • 1 ripe avocado, peeled and diced
  • 1 lime, cut into small pieces

METHOD

  1. Head the olive oil in a saucepan, add the carrot, celery, garlic, herbs, spices and saw and sweat over a medium heat for 5 minutes or until the vegetables are softened.  Add the tofu and miso.  Break up the plum tomatoes, then add them to the pan.  Reduce the heat to low, cover and simmer for 10 minutes, stirring occasionally.
  2. Mix all the canned beans, chickpeas and corn in a bowl, then add them to the pan.  Simmer for another 5 minutes or until the sauce is thick and slightly reduced.
  3. Meanwhile, make the accompaniments by preparing 3 bowls of the following mixtures: red onion and celery; crème fraiche, jalapeno and coriander; avocado and lime.
  4. Divide the chilli sin carne between 4 bowls and serve the accompaniments alongside.
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Rachel is the beauty and fashion director at IDEAL. She loves trying new products and is an avid fan of London's fashion, from the high end to the high street.