Day 5 in the 2016 Vegan MoFo: Late Night Snack – Tell us what you’re midnight snacking on!
The fifth of November
Gunpowder treason and plot…
Today is bonfire night and I will be late-night snacking on vegan chilli. It’s the perfect food for an evening spent outside watching fireworks and standing round a fire. Bonfire night falls on November 5th celebrating how Guy Fawkes died on the cross. Oh no, that was Joey Essex’s version of events.
What actually happened was Guy Fawkes (also known as Guido Fawkes – the name he adopted while fighting for the Spanish), was a member of a group of provincial English Catholics who tried to blow up the House of Lords and kill King James I. Their plan became known as the Gunpowder Plot of 1605. He was arrested while guarding the explosives they had placed under the House of Lords and the plot failed. Celebrating the fact that King James I survived, people lit bonfires around London. Today people still light fires but there are also small and large organised (and disorganised!) fireworks displays.
My friends have a small do every year; they let of a few fireworks and we usually have a big pan of veggie chilli. The great thing about chilli is that it improves with time so you can make it way ahead of when your guests arrive – you can even leave it overnight in a cool place.
My recipe for veggie chilli is very easy, as usual, I don’t really measure anything but I’ll try and give as much info as I can. This recipe will make enough chilli for six, you can freeze the leftovers.
- 1 large onion, chopped
- Dash of olive oil (chilli-infused if you have it)
- 1 red pepper, chopped
- ½ a green pepper, chopped
- 1 red chilli, finely chopped
- 1 large or 2 medium garlic cloves, crushed
- ½ tsp oregano
- 1 small packet button mushrooms, halved (optional)
- 1 packet of frozen veggie soya mince (Meet the Alternative Beef Style Soya Mince Frozen)
- 1 tablespoon chipotle sauce (or 1 tsp smoked paprika and ½ teaspoon chilli powder)
- Big splosh of red wine
- 1 can chopped tomatoes
- 1 can kidney beans in chilli sauce
Put a large pan on a medium heat and sauté the onion in the chilli olive oil. While it is frying chop the peppers, chilli and garlic and add them to the pan followed by the herbs and mushrooms. When the vegetables are beginning to colour, add the veggie mince and stir to prevent sticking. When it starts to catch on the bottom of the pan, make a well in the middle and add the chipotle sauce and pour in the wine. Keep stirring until the wine has been totally absorbed then add the tomatoes. Cook on a low heat for 20 minutes until most of the liquid has been absorbed then add the chilli beans and sauce. Cook for a further five minutes or so then turn off the heat. When you are ready to eat the chilli, reheat it thoroughly and serve with Mexican rice or smokey potato wedges, red onion and rocket salad, vegan mayo and olives.