Polenta and Chilli Casserole (vegan)
Total Time1 hour hr 45 minutes mins
Servings: 2 people
- 175 g Tomato paste
- 2 Diced onion
- 3 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
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.
Combine the chilli and polenta
Serving: 100g | Calories: 73kcal | Carbohydrates: 5.9g | Protein: 3.3g | Fat: 3.8g