Vegan Chilli Con Carne, the TVP Way
Vegan Chilli Con Carne
Vegan Chilli Con Carne
The TVP method for a chilli with real body — and the ready-made dishes to order when the pot stays in the cupboard.
Vegan Chilli Con Carne, the TVP Way
Chilli con carne translates as "chilli with meat", which makes the vegan version sound like a contradiction. It isn't — the dish was always about the sauce and the simmer, and a TVP base does the mince's job with no argument.
The method that works
Brown TVP hard in a dry pan first — colour is flavour. Add onion and garlic, then crushed tomatoes, kidney beans and your chilli. Simmer low until it thickens. Rice, and something garlicky on the side.
Too easy to not order instead
Our kitchen doesn't make a chilli con carne, but the same mince-style TVP base carries the High Protein Spag-Bol (20.1g plant protein, $11.95), and the Vegan Mongolian Beef & Basmati Rice ($11.95, 20.2g) covers the savoury-sauce-over-rice craving. For actual chilli heat, the Peri Peri Chick'n & Spanish Rice (43.7g, $12.95) brings paprika, cumin, chilli and lemon over Spanish rice.
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Vegan chilli — FAQ
What is the best mince substitute for chilli con carne?
TVP — it browns and crumbles like mince and holds up through a long simmer. It is the same base as our spag-bol.
Do you sell a vegan chilli con carne?
Not currently — the closest dishes on the menu are the High Protein Spag-Bol and the Peri Peri Chick'n & Spanish Rice.
Skip the simmer
Skip the simmer
TVP done for you: the spag-bol and the Mongolian beef, delivered chilled.
Linked from this page: High Protein Spag-Bol | Vegan Mongolian Beef & Basmati Rice | Peri Peri Chick'n & Spanish Rice
Vegan Soul — Plant-Based Meals, Delivered Chilled