John Myers
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Polenta and Chilli Casserole (vegan)
The perfect polenta and chilli casserole (vegan) recipe with a picture and simple step-by-step instructions.
- 175 g Tomato paste
- 2 Pc. Diced onion
- 3 Pc. Garlic clove crushed
- 1 tsp Ground cumin
- 1 tsp Oregano
- 1 tbsp Sweet paprika powder
- 2 tsp Chilli (cayenne pepper)
- 1 Can Canned kidney beans
- 500 ml Soy milk liquid
- 1 tsp Sea-Salt
- 0,5 tsp Black pepper
- 1 tbsp Vegetable margarine
- 100 ml Apple Cider Vinegar
- 50 ml Soy sauce
- 2 tbsp Dijon mustard
- 2 tbsp Lemon juice
- 0,5 tsp Curry
- 1 tsp Cinammon
- 1 tsp Ground ginger
“Worcestersauce” vegan
- 1 Cut the onion into small pieces
- 2 Cut the garlic cloves into small pieces
- Put the apple cider vinegar, soy sauce, Dijon mustard, black pepper, chili powder, lemon juice and curry with the prepared onions and garlic in a blender and mix until a constant sauce is formed.
chili
- 1 Cut the onion into small pieces
- 1 Cut the garlic clove into small pieces
- Mix the tomato paste with the prepared onions and the clove of garlic.
- Season with cumin, oregano, paprika powder and cayenne pepper.
- Add the vegan Worcestershire sauce and bring to the boil.
- Add water as needed.
- Simmer on a low heat and add the kidney beans.
- Cover and remove from the stove to then prepare the polenta.
polenta
- Mix the soy milk, sea salt and black pepper and bring to a boil.
- Fold in the polenta, stirring constantly (do not allow lumps to form!).
- Fold in the margarine and cook on a low heat for another 8-10 minutes, stirring as you go.
Combine the chilli and polenta
- Preheat the oven and grease a rectangular shape (e.g. with margarine).
- Fill the prepared chilli evenly into the mold.
- Pour the prepared polenta over the top so that it covers the chilli almost evenly.
- Bake the casserole in the oven at 190 degrees for 30 minutes.
- Take it out of the oven after 30 minutes and let it steep for 10-15 minutes.
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