Elly says: “I must admit, it takes a lot to get me excited about a chilli, but there’s something about this one that means I make it on repeat. That it’s a one-pot wonder always helps, but the smokiness of the chorizo really sets this apart from your usual weeknight favourite.”

Prep: 5 mins

Cook: 20 mins

Difficulty level: 2/5

Protein per serving: 22.3g (13/16oz)

Serves 4

Ingredients

vegetable oil, for frying
1 red onion, finely chopped
1 red (bell) pepper, finely sliced
1 red chilli, finely chopped
3 garlic cloves, minced
1½ tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tbsp red wine vinegar
400ml (1¾ cups) hot vegan beef stock or vegetable stock
15g (½oz) dark chocolate (ensure vegan)
1 tsp soft light brown sugar
400g (14oz) can whole plum tomatoes
400g (14oz) can mixed beans, drained and rinsed
250g (9oz) tofu chorizo (see below)
salt and freshly ground black pepper

To serve:

300g (10½oz) basmati rice
4 tbsp soy yogurt
small handful of coriander (cilantro), roughly chopped
lime wedges, for squeezing

Method

Add a glug of vegetable oil to a frying pan (skillet) set over a medium heat. Add the red onion, red pepper, chilli and garlic and sauté for 5–7 minutes until beginning to soften. Season well with salt and pepper then add the paprika, ground cumin and coriander and fry for a few seconds before deglazing the pan with the vinegar.

Add the stock, dark chocolate and sugar, then tip in the tomatoes, crushing them with your hands or a spoon as you add them. Stir everything well then add the mixed beans, cover the pan and reduce the heat to low. Simmer for 10 minutes, then add the chorizo to the chilli and remove the pan from the heat.

Cook the rice according to the packet instructions then serve it in bowls topped with the chilli. Dollop a spoonful of yoghurt onto each then sprinkle with coriander and serve with lime wedges for squeezing.

Tofu Chorizo

Prep: 10 mins

Cook: 35 mins

Difficulty level: 2/5

Protein per 50g (2oz): 4.6g (3/16oz)

Makes about 750g (26oz)

Ingredients

675g (1½lb) smoked extra-firm tofu, drained
6 tbsp smoked sweet paprika
2 tsp ground cayenne pepper (or to taste)
3 tsp ground cumin
6 tbsp maple syrup
9 tbsp tomato purée (paste)
3 tsp salt
3 tsp freshly ground black pepper
18 sundried tomatoes, finely chopped, plus 12 tbsp oil from the jar (or use olive oil)

Method

Preheat your oven to 210°C (190°C fan/410°F/Gas 6–7) and line a baking tray (sheet) with baking parchment.

Using your hands, crumble the tofu into a bowl in very small pieces so it resembles the texture of minced (ground) meat (you can also use a food processor if the tofu is very firm). Add the spices, maple syrup, tomato purée, salt and pepper and mix thoroughly, then add the oil from the sundried tomato jar and mix again.

Tip the mixture onto the lined baking tray, ensuring it’s spread out evenly. Bake for 25 minutes, tossing the mixture every 3 minutes as it colours very quickly (add an extra drizzle of oil if it starts to dry out). Add the sundried tomatoes to the baking tray and stir, then return to the oven for a further 5–10 minutes until the tofu is a deep brown colour with a slight char at the edges.

Remove from the oven and leave to cool, then transfer to a sealed container. This will keep in the fridge for 4–5 days or in the freezer for up to 1 month.

Note

Depending on the size of jar you’re able to purchase, you may need to buy two jars of sundried tomatoes to reach the stated quantity. If you don’t have enough oil from the jar, simply top up with olive oil.

Elly’s Plate: 3 autumnal comfort food favourites with a plant-based twist