Recipe:
RECIPE (4 portions)
– 2 small sweet potatoes
– 1 tbsp olive oil
– salt & pepper
– 1 tsp cinnamon
– 1 tsp coriander
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– 1 large onion
– 2 jalapeños
– 3-5 dried shiitake mushrooms (optional)
– 5 garlic cloves
– 1-2 peppers (red or green)
– 2 tsp cumin seeds
– 2 bay leaves
– 2 tbsp (ancho) chili powder
– 1 tsp smoked paprika
– 2 tbsp tomato paste
– 1-2 cups vegetable broth
– 2 cans (800 g) tomatoes
– 2 cans (480 g) kidney beans (+ cooking liquid)
– 1 can (240 g) black beans
– 1 cup (165 g) corn
– 25 g dark chocolate
– 2 tsp dried oregano
– salt & pepper
– fresh cilantro (optional)
– 1/2 lime, juiced
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Optional “meat” replacements:
– vegan mince
– tofu/smoked tofu
– lentils
– textured soy protein
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❶ Roughly chop the sweet potatoes and place them on a baking tray. Season with salt, pepper, some spices and drizzle with olive oil. Bake at 200°C for about 45 minutes.
❷ In a pan or pot sauté onion, shiitake mushrooms, jalapeños, cilantro stems, garlic and peppers for a couple of minutes. Add the spices and tomato paste and cook for 1 more minute.
❸ Deglaze the pan with vegetable broth, add the tomatoes, beans and corn and cook for about 30 minutes.
❹ Add the roasted sweet potatoes to the pot/pan, as weel as some dark chocolate, dried oregano and cilantro. Adjust seasoning and finish with a splash of lime juice.
❺ Serve with bread, the grain of your choice, vegan yogurt or however you prefer and enjoy!Tag me if you make it 💚 I love seeing your remakes!