Vegan Chili & Cheese Noodles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 800 ml vegetable stock
- 250 g croissant noodles
- 200 g meat substitute, such as minced meat
- 1 can tomatoes, chunky
- 1 can kidney beans
- 3 clove (s) garlic
- 1 red pepper (s)
- 1 onion (s)
- 2 tablespoon tomato paste
- 1 ½ teaspoon salt
- 1 ½ teaspoon paprika powder, smoked
- 1 teaspoon cumin
- 0.5 teaspoon ½ cayenne pepper
- 0.5 teaspoon ½ oregano
- 150 g cheese substitute, rated
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Rinse and drain the kidney beans. Dice the bell pepper, onion and garlic. Mix the salt and spices in a small bowl and set aside.
- Heat some oil in a large saucepan and sweat the onions until translucent. Add the vegan minced meat substitute and fry until it turns brown. Then stir in the garlic and paprika and fry briefly. Stir in the tomato paste and spices and roast briefly. Deglaze with the tomato pieces and the stock. Add the kidney beans and the noodles, stir everything well once and simmer until the noodles are cooked through. Stir occasionally so that nothing burns (if the mixture seems too thick, add a little more stock). Finally stir in the grated cheese substitute.
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