Bethany's Vegan Kitchen

Perfect for sharing, this is my vegan chilli cheese baked dip. Serve along with tortilla crisps or slices of crusty bread and get dippin’. This will easily serve eight or more people as a snack or starter(aka appetiser). The most important part of this recipe, is the part where I say “allow to stand for five minutes before serving”. Don’t serve it straight from the oven. That’s a first class ticket to mouth burns.

You’ll need;

1. One tablespoon of non-dairy margarine
2. One red onion, minced
3. One pepper, chopped
4. One tablespoon of tomato puree
5. Spice mix: one tablespoon of the following; ground coriander, cumin and smoked paprika. Half a teaspoon of the following; chilli powder, cayenne pepper and garlic powder
6. One 400g(14oz) tin of chopped tomatoes (blitz with a blender for a smoother dip)
7. One 400g(14oz) tin of beans, drained and thoroughly rinsed
8. 175g(6oz) meat free mince
9. 100g(3.5oz) vegan cheese (use a vegan cheese that will melt)
10. Salt and black pepper to taste

Method;

• In a saucepan over a medium heat, melt the margarine. Once melted add the onion, allow to soften for five minutes
• Next, mix the pepper through the onion. Cook for a further five minutes
• Add the spice mix and tomato puree, allow to cook for a minute before adding the chopped tomato. Season to taste with salt and black pepper
• Allow the mixture to cook for about five minutes then add the mince and the beans. Cook for another couple of minutes
• Transfer the mix to an oven proof dish, top with cheese, then bake for 20 minutes at 220ºC/200ºC fan assisted/430ºF
• Once the cheese is melted, remove from the oven and allow to stand for five minutes before serving