Vegan Burritos

The Chilli

Ingredients

• Black pepper to taste

Method

1. Soak the TVP: Stir the TVP and MSG into the water (straight from the tap is fine) and set aside.
2. Sauté the base (5–6 min): Heat the sauté portion of the olive oil in a large pot over medium heat. Add the onion, fresh chilli, and capsicum with a pinch of the salt. Cook, stirring, until soft.
3. Bloom the spices & garlic (1 min): Add the chilli flakes, cinnamon, cumin, thyme, and garlic. Stir until fragrant.
4. Build & simmer, covered (15 min): Drop the heat to low. Add the beans, lentils, tomatoes, tomato paste, the soaked TVP with its liquid, and the remaining olive oil. Stir, cover, and simmer, stirring now and then.
5. Thicken, uncovered (8 min): Take the lid off and keep it at a gentle simmer until the chilli is thick enough to mound on a spoon. Stir in the rest of the salt and season with pepper, adjusting to taste.
6. Serve: Ladle over rice, or roll it into burritos (see below).