Chili sin carne – vegan and quick

Ingredients for 4 servings:

• 150 g soy shreds, fine
• 500 ml tomato(s), strained
• 500 ml vegetable stock
• 1 large onion(s)
• 2 large garlic cloves
• 2 tsp, leveled yeast flakes
• 1 tsp, heaped curry powder
• 1 tsp, heaped paprika powder, hot or sweet
• 1 pinch of cinnamon
• 1 tsp. clove powder
• 1 pinch of coriander seeds, ground
• 1 dash of soy sauce, dark
• 1 tsp miso paste, light
• salt and pepper
• Olive oil for the pan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

perfectly seasoned

In a large pot, preferably one with a non-stick coating, heat olive oil, finely chop the onion, and fry with the soy chunks for about 2 minutes, stirring constantly to prevent them from burning. Finely chop the garlic and add it. Deglaze with the vegetable stock, add the spices, and cook for about 10 minutes until thickened. The liquid will be absorbed by the soy chunks; if it becomes too dry, add water. Once thickened, add the nutritional yeast and passata. Reduce the heat and simmer for another 5 minutes. Season with salt and pepper. You can complement the chili with vegetables or herbs. Black beans or fresh, coarsely chopped cilantro, for example, would be very suitable.