Raw Chilli Sin Carne

By Hendersons in Edinburgh

THIS chilli bowl is a raw vegan take on the classic chilli con carne. As well as being vegan and raw, it is also gluten-free and prepared without adding any oil. This dish has been developed by Hendersons Vegan Head Chef Paul Kane for Veganuary 2018. Paul enjoys making dishes that focus on health and wellbeing, as well as taste. Vegan versions of dishes that would not normally be vegan can be made using interesting components and flavour combinations, which results in exciting, delicious dishes, that nourish and detoxify the body.

Hendersons Vegan is open from 11.30am till late daily, located on Thistle Street in Edinburgh, and is part of Hendersons of Edinburgh. Hendersons started in 1962 and is the UK’s longest running vegetarian restaurant with four sites in Edinburgh.

Serves 4

INGREDIENTS

Chilli:

100g carrots

100g red peppers

100g courgette

100g chestnut mushrooms 50g walnuts

50g almonds

Sauce:

6 large peeled plum tomatoes 25g sundried tomatoes

10g fresh basil

10g fresh oregano

1 pinch each of sumac, smoked paprika, cumin, cayenne pepper

1 garlic clove, freshly grated 1 red chilli

10ml tamari sauce (or soy sauce) Salt and pepper to taste

Cashew sour cream: 200g soaked cashews 1 tablespoon nutritional yeast 50ml lemon juice

Pinch of salt

Avocado salsa:

1 large ripe hass avocado, diced

10 cherry tomatoes, quartered 1 shallot, finely diced

10g fresh coriander, chopped Juice of 1 lime

Salt and pepper to taste

Cauliflower Rice: ¼ cauliflower floret

METHOD

Chilli:

1 Simply grate the chilli vegetables and either finely chop the nuts or briefly pulse them in a blender.

2 Mix all the chilli ingredients by hand and set aside for later.

Sauce:

1 Simply blend the ingredients together in a food processor and season to taste.

Cashew Cream:

1 Blend in a food processor with enough water to get a consistency like double cream (add the water slowly).

2 Add 50ml. of lemon juice and stir in.

Avocado Salsa:

1 Add all ingredients to a bowl and mix.

To serve

1 Grate ¼ of a raw cauliflower to make the ‘rice’.

2 Mix the veg and nut mix with the sauce and serve on top of the ‘rice’.

3 Spoon some avocado salsa on top of the chilli mix and serve the sour cream in a ramekin on the side.

4 Garnish with lime zest and fresh coriander.