A vegan variant of a well-known traditional Mexican dish, which brings vegetables and legumes to the table and is also environmentally friendly.
Ingredients for 4 portions
- Meat-free vegetarian mince 300 g
- Aubergine (diced) 50 g
- Chopped tomatoes 200 g
- Red kidney beans (cooked) 100 g
- Tomato puree 60 g
- Vegetable stock 350 ml
- Red bell pepper 50 g
- Green bell pepper 50 g
- Onion (diced) 80 g
- Fresh coriander (chopped)
- Chilli powder a pinch
- A pinch of garlic powder (or one small clove)
- Cumin a pinch
- Salt and pepper to taste
- Olive oil 2 tbs
Preparation
Heat oil in a thick bottom saucepan and sweat onion, peppers and aubergine for 3 mins.
Add garlic, veggie mince, chilli powder, cumin, tomato puree and cook for a further 4 mins.
Add the vegtable stock, chopped tomatoes and kidney beans.
Bring to a boil and simmer for 15 mins.
Remove from heat and season with salt and cracked black pepper and fold in chopped coriander.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.