Vegan Chilli

1 cup soya flakes
1/2 large or 1 small onion, chopped
1–2 tsp chilli powder
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 Tbsp soya sauce
1 16-oz can crushed tomatoes
2 cups cooked beans (black or kidney)
Dash of ketchup
Dash of mustard
1–2 cups vegetable broth

  • Prepare the soya flakes according to the instructions on the packet and set aside.
  • Heat 2 tablespoonfuls of water in a large, non-stick skillet. Add the chopped onion, chilli powder, garlic powder and pepper and cook for 5 to 10 minutes, or until the onions are translucent. Add more water (or oil or vegan margarine), if necessary, to keep the onions from sticking.
  • Add the soya sauce to the soya flakes and stir. Add to the skillet. Cook, stirring occasionally, for 2 to 3 minutes.
  • Add the tomatoes, beans, ketchup, mustard and 1 to 2 cups of vegetable broth (depending on desired thickness) and cook until heated through.

Makes 8 servings