Vegan Ragout Print this recipe Details Serves: 4Number of ingredients: 16To prep: 10 minutesTo cook: 35-40 minutesDifficulty: Easy Nutrition per servingKilojoules: 1170Calories: 280Protein: 21.2gFat: 6.9gSaturated Fat: 1.1gCarbohydrates : 24.1gCarbohydrates per 100g: 5.4gFibre: 15.9gSodium: 403mgPotassium: 952mg Ingredients 300g firm tofu 1 tablespoon olive oil 1 onion, finely chopped 2 cloves garlic, crushed 1 carrot, grated 1 small eggplant chopped into small cubes 1 teaspoon ground coriander 1 teaspoon ground cumin ½ teaspoon cinnamon 1 can chickpeas, drained and rinsed 1 can cannellini beans, drained and rinsed 1 can diced tomatoes, no added salt Juice of ½ lemon Salt and pepper to taste ½ bunch parsley, chopped Method To prepare the tofu – Place tofu between paper towels and press to remove excess liquid. Next, using your hands or fork, crumble tofu into small pieces. In a large nonstick casserole pot, heat olive oil over medium. Add tofu and cook for about 5 minutes, stirring, until golden and lightly crisped. Add onion, garlic, carrot, and eggplant. Cook another 5–7 minutes, until softened and fragrant. Stir in the coriander, cumin and cinnamon. Cook for 1–2 minutes to toast the spices. Add chickpeas, white beans, and canned tomatoes. Stir to combine. Let the chili simmer for 20–25 minutes. Add a splash of water or salt reduced vegetable stock if it gets too thick. Stir in lemon juice, season with salt and pepper, and simmer another 2 minutes. Garnish with chopped fresh parsley before serving.
