Strong flavours permeate this rich soya mince and tomato chili. A recipe that works great as both a main dish or a sauce. Its blend of spices build a woody and nutty taste profile.
A lone chili graces the ingredient list, but don‘t let that hold you back! My heat sensitive guests allowed only a single jalapeno. The ingredients should be able to carry more heat. Try not to overdo it, the purpose is to enhance the flavour, not burn it away.
You don’t need fresh rosemary. I use it often as it’s readily available near me. Adding dried rosemary should be fine, from 3 to 4tsp.
Fresh sage also graces nearby store shelves on a regular basis. I enjoy this plant yet use it too sparingly. Any recipe that uses rosemary could use sage. Don’t worry if you can’t find a fresh plant, I’m sure you have plenty of sage tea bags you could tear open.
I was uncertain to call this dish. I settled on chili as it’s closest in consistency and expectations. Plus, the ingredients contain a chili, so that counts!
I’ve noticed several recipes using the term “Vegan Bolognese, ” but it feels like a misleading title. Sure, it has a similar texture as bolognese, but without meat, it can’t be a genuine meat-sauce. For search, the title “vegan bolognese” has a strong allure. Many people might search for an alternative. And in that sense it’s okay — I’d say this recipe is a good alternative for when you need bolognese.
For many people though, the term “alternative” might give the wrong connotation. I don’t design my recipes as replacements, nor try to be mock-meat. Somebody hoping for a bolognese sauce will potentially not get what they’re hoping for. But if you’re looking for fresh ideas, then a new combination of flavours awaits you.
Let’s put the name aside and let the ingredients speak for themselves. Prepare a batch and let me know what you think. I love seeing pictures of the result.
Pictured: Soy and tomato chili alongside steamed and fried cabbage garnished with spring onions and roasted tomatoes.
Soy and Tomato Chili
100 g 2 cupFineSoya Mince
30 g ¹⁄₈ cupFrying Oil
2 large 400 gYellow Onion
400 g 1¹⁄₂ cupChoppedCanned Tomatoes
20 g 4 teaspoonShoyuSoy Sauce
20 g 4 teaspoonPumpkin Seed Oil
- Cover soya with water in a pan. Bring it to a boil and let simmer for 1 minute.
- Pour soya and water through a strainer, and set it to the side.
- Add cooking oil and onions to pan. Fry at high heat for 5 minutes.
- Dice the tomatos and add them to the frying pan.
- Dice the chili and add it to the frying pan.
- Add the canned tomatoes and the reduce the heat to 10%.
- Separate the rosemary needles from the branch. Chop them roughly and add them to the pan.
- Slice the sage leaves into narrow strips and add them to the pan.
- Add the soya sauce, pumpkin seed oil, nutmeg, and salt to the pan. Stir thoroughly.
- Let simmer for 30 minutes.
- Serve hot, though it also reheats well.