Choc Chilli

Serves 2

Vegan, dairy free, nut free

Preparation 20 minutes

Cooking 20 minutes

Tips – You can also add 2 teaspoons of mustard for an extra kick. Fire roasted capsicum (also called red peppers) are available in the supermarket. Serve with mashed cauliflower, mash potatoes or rice.

  • 500g brown mushrooms
  • 2 cups vegetable stock
  • 1 red onion, diced
  • 4 garlic cloves, minced
  • 2 large tomatoes, diced
  • 1 tablespoon apple cider vinegar
  • ½ red chilli, finely diced (or to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 ½ tablespoons cacao powder
  • ½ teaspoon curry powder
  • 1 head cauliflower, cut into very small pieces
  • 2 whole fire roasted capsicum (from jar), chopped
  • cayenne pepper, to taste
  • salt and pepper, to taste
  1. Pulse mushrooms in food processor until crumbled.
  2. Combine stock, mushrooms, onion and garlic in large pot over high heat for few minutes.
  3. Add tomatoes, vinegar, spices (chilli, cumin, oregano, curry powder) and cacao, stirring to combine.
  4. Add cauliflower and fire roasted capsicums and bring to boil.
  5. Once boiling, reduce heat to low, cover and simmer for 10 minutes, or until cauliflower is golden brown. Stir occasionally.
  6. Season with cayenne pepper, salt and pepper to taste.
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