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Serving size
Ingredients
Ingredients
- 1 unwaxed lime
- 110g baby tomatoes
- 1 handful of fresh coriander
- 1 avocado
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
-
200g passata(tomatoes, salt, citric acid)
-
36g sunflower mince(Sunflower mince)
-
80g quinoa(Quinoa 100%)
- 2 garlic clove
- 1 pepper
-
1 tbsp Mexican spice mix(Oregano, Smoked Paprika, Coriander, Cumin)
- 1 chilli
- 1 onion
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 522Kcal |
| 444kJ | 2184kJ | |
| Fat | 5.3g | 26g |
| of which saturates | 1.1g | 5.3g |
| Carbohydrates | 10g | 50g |
| of which sugars | 3.4g | 17g |
| Protein | 4.4g | 21g |
| Salt | 0.39g | 1.9g |
| Fibre | 3.6g | 18g |
Ingredients
Ingredients
-
10g vegetable stock powder (use half)(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 unwaxed lime (use half)
-
80g quinoa (use half)(Quinoa 100%)
- 1 handful of fresh coriander (use half)
- 110g baby tomatoes (use half)
- 1 chilli (use half)
- 1 avocado (use half)
- 1 onion (use half)
-
1 tbsp Mexican spice mix (use half)(Oregano, Smoked Paprika, Coriander, Cumin)
-
200g passata (use half)(tomatoes, salt, citric acid)
- 1 pepper (use half)
- 2 garlic clove
-
36g sunflower mince (use half)(Sunflower mince)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 527Kcal |
| 443kJ | 2206kJ | |
| Fat | 5.3g | 26g |
| of which saturates | 1.1g | 5.3g |
| Carbohydrates | 10g | 51g |
| of which sugars | 3.4g | 17g |
| Protein | 4.4g | 22g |
| Salt | 0.39g | 1.9g |
| Fibre | 3.5g | 18g |
Vegan
1/3 daily fibre
5 of 5 a day
Low sat fat
Vegan Sunflower Mince Chilli with Quinoa & Tangy Avocado Salsa
It’s all the comfort of chilli con carne, minus the meat. Our nutty sunflower ‘mince’ is just as satisfying, and simmers gorgeously with juicy tomatoes and sweet peppers. A Mexican spice blend adds warmth, with the creamy avocado salsa tempering the heat.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a small bowl, a sieve & a measuring jug
Get started
- Add the sunflower mince to the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Meanwhile, roughly dice the onion and pepper. Finely chop or crush the garlic. Deseed and finely chop the chilli
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper
Build the chilli
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Add the garlic, Mexican spice mix and half the chilli (for those who'd like the heat) to the veg pan. Cook for 1 min
- Stir in the passata, stock powder, drained sunflower mince and 100ml hot water (50ml for 1 person). Bring to a boil, then simmer on medium for 6-8 mins, until thickened
Make the avocado salsa
- Quarter the lime and tomatoes. Roughly chop the coriander. Dice the avocado into 1cm chunks
- In the small bowl, combine the tomatoes, avocado, remaining chilli (for those who like the heat), half the coriander and the juice from 2 lime wedges. Season with a pinch of salt and pepper
Plate up
- Share the sunflower chilli between bowls, with the quinoa and avocado salsa alongside. Garnish with the remaining coriander and lime wedges
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