Vegan Chilli with Potato Dumplings and Fresh Coriander Sauce

Sometimes an expression that you hear sums it up perfectly. ‘This is the bomb’ and it is, my absolute favourite vegan chilli. A hearty meal with so much flavour. 

The happy marriage of the chilli and potato dumplings was by chance, although, the chilli is like meat sauce and the dumplings like gnocchi, so no great surprise that it works so well. 

I tend to make lots and freeze, it reheats really well, can be extended with kidney and black beans or even used as base for a hearty minestrone style soup. The potato dumplings can also be made in a larger quantity and frozen. 

These are the products that I use. The Chipotle pepper are great but a very good chilli can be made without them.

I like to serve it with a fresh avocado, tomato and onion salad and some flat bread.

Vegan Chilli with Potato Dumplings

and Coriander Sauce

Ingredients

2 cups (200g) Textured Soy Protein 500 g mushrooms, chopped finely or minced in the food processor 2 carrots finely diced or minced in the food processor 2 onions, finely diced 4 -6 cloves garlic, crushed 2 teaspoons cumin powder* 2 teaspoons hot smoked paprika* 1/2 teaspoon oregano powder 1 teaspoon of chilli flakes** A little oil to sauté onions * use more spice if desired ** do not use if you are using the chipotle peppers

2 bay leaves, fresh if possible 1 large tin tomatoes, chopped 1 large jar passata /tomato sauce Freshly ground black pepper 1 teaspoon sugar 1/2 teaspoon salt Optional 1/2  - 1 tin of Chipotle Peppers in Adobe Sauce

 

Method

Soak/reconstitute the Textured Soy Protein following instructions on the packet.

Heat oil into pan, add onions, cook over low heat until the onions have softened a little and add the garlic, mushrooms, carrot and spices. Stir and continue cooking until mixture starts to brown.

Add remaining ingredients and simmer over low heat until the sauce has thickened. Taste and adjust seasonings, add more chilli if desired.

Potato Dumplings

4 potatoes

½ - 1 cup SR flour or more Generous pinch of salt

 

Method

Wash and peel potatoes, cut into quarters and steam until cooked.

Mash potatoes until smooth.

Mix in the SR flour, using as much flour as needed to make a soft dough.

Turn onto a floured surface and knead gently until the mixture will form a ball.

Break of small portions of the dough and roll into balls. Use more flour if necessary.

Bring a pan of water to the boil and add the dumplings. Bring back to the boil then reduce the heat and simmer until they are cooked / float to the top. If the dumplings stick to the bottom the pan loosen with a spatula.

Fresh Coriander Sauce

1 cup coriander leaves ( 1 bunch) 1 clove garlic 1 tablespoon Tahini

Ingredients Generous pinch of salt 1/4 cup Olive oil or more,  I prefer mild or light.  Start with 1/4 cup and add more as necessary.

 

Method

Wash and drain coriander. Place coriander in the food processor, add garlic and salt and blitz until the coriander is finely chopped.

Add tahina and blitz again.

Add a little oil to start with, blitz and scrape down the sides to make sure it is all evenly mixed. Continue to add the oil until you have a sauce consistency, you need to be able to drizzle it over the dish.

Store any leftover sauce in an airtight container in the fridge for a day or two. It is best fresh.