A spicy and very economical recipe made with extracted soya bean protein, Soya Protein Chilli makes a highly nutritious meal for the family. Serve with plain boiled noodles or rice.
6 oz. minced beef-flavoured soya protein H pints strong hot beef stock
2 tablespoons vegetable oil
2 garlic cloves, crushed
1 large onion, chopped
1 small green pepper, white pith removed, seeded and thinly sliced
4 oz. button mushrooms, wiped clean and sliced
14 oz. canned peeled tomatoes
2 tablespoons tomato puree
2 red chillis, seeded and chopped
1 bay leaf
1 tablespoon finely chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
14 oz. canned chick-peas
1 tablespoon paprika
Place the soya protein and stock in a large bowl and leave to soak for 6 minutes. Drain the soya protein through a fine strainer into a medium-sized mixing bowl and set the protein aside.
In a large, flameproof casserole, heat the oil over moderate heat. Add the garlic, onion and green pepper and cook, stirring constantly, for 2 minutes. Add the mushrooms and cook for a further 4 minutes or until the onion is soft and translucent but not brown.
Stir in the tomatoes with the can juice, the tomato puree, chillis, bay leaf, parsley, thyme, sugar, salt and pepper.
Bring the liquid to the boil and reduce the heat to low. Cover the casserole and simmer the sauce for 20 minutes, stirring frequently.
Add the soya protein, chick-peas with the can juice and the paprika and stir well to mix. Re-cover the casserole and continue cooking for a further 30 minutes.
Remove the casserole from the heat. Remove and discard the bay leaf and serve immediately, straight from the casserole.