Pulled mushroom chilli with baked potato mash
1
Points®
Total time: 1 hr 20 min • Prep: 5 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
Shredding mushrooms and stirring them through a spice-packed vegan chilli is a genius way to make the most of their meaty texture and intense flavour.
Ingredients
Potatoes, Raw
4 portion(s), large
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small, finely chopped
Garlic
2 clove(s), finely chopped
Ground Cumin
1 tablespoon(s), level
Paprika
1½ tablespoon(s), level
Coriander, Dried
1 tablespoon(s), level
Tomato Purèe
1 tablespoon(s), level
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
1 cube(s), 300ml stock
Mushrooms
600 g, king oyster
Green or Brown Lentils, cooked
1 can(s), large, drained
Coriander, fresh
1 tablespoon(s), plus extra leaves to serve
Plain Soya Yogurt
100 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes onto a baking tray, prick the skin with a fork and bake for 1 hour to 1 hour 15 minutes until crisp on the outside and tender throughout.
2
Meanwhile, mist a large, deep frying pan or flameproof casserole with cooking spray and fry the onion over a medium heat for 7-8 minutes until soft. Add the garlic and spices, and cook for another minute. Stir in the tomato purée and cook for 1 minute, then add the tomatoes and stock. Bring the mixture to a simmer, season well and cook for 20 minutes.
3
Shred the mushroom stems and caps separately, using two forks to pull them apart. Stir both into the sauce, along with the lentils, and cook for 5 minutes. Remove from the heat and stir in the coriander.
4
Halve the baked potatoes and scoop out the flesh into a bowl. Season to taste and mash until smooth.
5
Serve the chilli and mash garnished with the extra coriander, and the soya yogurt on the side.
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