This chilli is vegan deliciousness! Spicy and filling. It’s great as is, or with dumplings or tortillas. Or if you are so inclined, pour it over chips or french fries to make a healthy version of Frito Chilli Pie. Whatever strikes your fancy! I just eat it as is. It has a full balanced meal in it already.
- 1 lb Eggplant (aubergine)
- 1/2 lb mushrooms
- 2 tomatoes
- 1 red or yellow pepper
- 1 onion
- 1/2 bulb of garlic (about 6 pieces)
- Chilli powder or Cayenne pepper
- Coconut Oil
- Half a block of firm tofu
- 1/2 cup jasmine rice
- Dice all the vegetables.
- Brown the garlic and onions in coconut on medium/high heat in a large saucepan.
- Add the mushrooms gently browning.
- Add chilli spice, salt and pepper to taste. I like hot spices, so I put 2 tsp in my mix. About 1/2 tsp should do if you’re not keen on extra spicy food.
- Add the rest of the raw vegetables, gently stirring for a couple of minutes.
- Pour about 3 cups of water into the saucepan and stir well. Bring to the boil, then reduce the heat to low/medium. Cook for about 30-60 minutes. I usually turn mine down very low and leave it cooking for a couple of hours while I do something else. Keep it covered with an air vent to release the steam pressure. Check on it frequently, adding more water as it evaporates.
- When all the vegetables are cooked through the mix should start looking like a chunky soup. You could indeed just eat it like this, as a chunky spicy soup. But to bulk it up and add some protein, add the tofu and rice. It should take about 10 mins for the rice to cook through, soaking up all the flavors of the vegetables. I like to use broken rice as it cooks faster and makes the mix thicker.
- Serve. This recipe is great to store and eat next day too. You have to add more water to the mix though. The rice continues to soak up the liquid overnight and it gets very thick and goopy.