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Vegan
Ingredients:
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 red pepper, diced
- 1 yellow/green pepper, diced
- 1 chilli pepper (if desired, remove the seeds if you want it less spicy), finely chopped
- 1 large courgette, diced
- BAM spices for chicken
- 400 g brown beans
- 400 g tomato pellets
- 3 teaspoons tomato sauce
- BAM Chilli con carne
- 300 g tofu
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 dcl vegetable broth
Instructions:
1
Dice the tofu or crumble it with a fork to give it the texture of minced meat and marinate it with BAM chicken seasoning in olive or sunflower/peanut oil. Then fry it briefly until golden brown and return it to the container.
2
Shake the chopped onion in a pan, fry over a medium heat until the onion is golden (about 5 minutes), then add the diced peppers, the zucchini and the chopped chilli peppers. Roast for about 5-7 minutes until the vegetables are soft.
3
Make room for the garlic in the middle, add it to the pan and fry until fragrant. Then add the chopped peas and beans and mix well. Add another deciliter of vegetable stock, season with BAM chilli con carne seasoning mix, stir again and cook for ten minutes in a half-covered pan to allow the ingredients to combine well and the spices to release their aromas.
4
Return the tofu pieces to the pan and cook for another 10 minutes. Finally, add salt and pepper to taste. Serve with fresh coriander, vegan cheese, sour cream or avocado, if desired. As a side dish you can choose rice, tortillas or nachos.
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