The Mexican Goulash original may properly be a soup, but the rich MeatLess flavours and distinctive spice of sweet paprika work brilliantly in this thicker stew version.
INGREDIENTS: 70 g of Meatless Kebab 4 table spoons of sweetcorn ( from can) 4 table spoons of red beans ( from can) 4 table spoons of chopped onion 2 cloves of garlic half a can of chopped tomatoes pinch of: salt, sugar, ground sweet paprika, ground chilli, ground smoked paprika, marjoram, oregano, cumin 1 table spoon of fry oil 1 table spoon of jalapeno a handful of a cilantro 3 handfuls os spicy nachos
In a pot with thick bottom, warm up the oil, add MeatLess Kebab, and after 3 minutes add onions and garlic. Fry for 3-5 minutes.
Add the corn, beans, tomatoes, spices, salt, sugar and mix everything. Cook under cover for about 8 minutes.
Garnish the finished stew with jalapeno, sprinkle with coriander leaves. Optionally add spoon of vegan cream or yoghurt on top. Serve with nachos or rice.