Ingredients
2 cans of beans (I used 1 can of kidney beans and 1 can of mixed beans including black beans and black eyed peas - but feel free to change that to what you have in your pantry)1 can of plum tomatoes (you can also do your own fresh tomatoes and blanch them and peel them)
1 large onion (I use red onion)
1 capsicum
2 stalks of celery
1 zucchini
200g mushrooms (I used swiss brown mushrooms)
vegan "minced meat" (I used Beyond beefy crumble - but you could use other kind of meat replacer too - as long as it is firm - tofu will get messy, but tempeh would work well)
olive oil
apple cider vinegar
smoked paprika
chilli powder
cumin powder
sea salt
sundried tomato paste (optional)
Preparation
Cut all the vegetables and the mushrooms finely (up to your liking how fine).Add oil in the frying pan/wok and fry the onion first till translucent, then add the minced "meat" followed by the mushrooms. Fry them while stirring regularly till they are brown.
Add other ingredients (onions, capsicum, celery, zucchini) and mix it all well and let it fry for a bit and then add a dash of water.
Add in the seasoning - the smoked paprika will give it that smokey flavour. Stir through and add the beans (the kidney beans in water I drain of the water first - but if you have one with seasoning or tomato base you can keep it in). Stir through, taste and add more seasoning if needed. Add the can of tomatoes and also if you have it a bit of sundried tomato paste (I happened to have it in the fridge). Add a dash of vinegar.
You can add some fresh herbs to this as well like cilantro or parsley.
Serve with rice, bread or nachos!
