Walnut Chilli

This is a dish inspired by Turnip Vegan - and you seriously need to get check this guy out if you haven’t seen his work / recipes. He’s based in San Diego, California and he also runs a Café called Spoiled Vegans over there.

His page is a massive inspiration to us - the imagery alone is beautiful and his camera skills will honestly get you feeling super hungry any time of day! …if you’re new to a Plant Based lifestyle - he’s a must follow for some super easy tips and tricks to level up your cooking gains!

“Check the vibes” ✌️

For the paste:

• 1 onion diced

• 2 tsp garlic powder

• 2tso Cajun spiced

• 1 tbsp Paprika

• 1 tbsp Olive oil

• 2 tins kidney beans / black beans

• 2 tbsp tomato paste

• 1 tbsp tamari

• 2 cups walnuts

• 2 cups cauliflower (chopped small for food processor)

• 1 red pepper

• 1 cup corn (we used frozen)

• 1 tin chopped tomatoes

• 2 cups veg stock

Method:

• Firstly add walnuts & cauliflower to a food processor & blitz until a “crumb” like texture

• Add olive oil, onions, garlic, tamari & spices to a medium heated pan.

• Add 1/2 the tomato pasta & all ingredients except walnut & cauliflower to the pan & cook.

• Sauté the walnut & cauliflower separately in another pan with some olive oil until browned slightly.

• Add a lil extra stock if needed & the other 1/2 of tomato paste

• Then combine together, heath through & get yourself ready to serve

Suggested Serve:

We opted for dices avocado & lemon quinoa with a splash of Coconut Natural Yoghurt.

Quinoa is an incredible source of fibre and plant protein and our go-to grain at home. It has such a beautifully Earthy flavour and soaks up anything you cook with it.

This will be a weekly staple, I guarantee!

Peace + Plants