1 Tablespoon vegetable oil
2 cans chickpeas drained
1 can diced tomatoes
3 drops smoke essence
1 1/2 cups of TVP or any veggie mince (I used Tofurky)
4 cloves garlic
1/2 cup bread crumbs
3 Tablespoons smoked paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 cup nutritional yeast
1/2 cup water
1 teaspoon vegetable stock
1 teaspoon soy sauce
Gooey cheese sauce:
2 Tablespoons vegan margarine (I used Nuttelex)
6 Tablespoons plain flour
Non dairy milk (about 2 cups)
2 Tablespoons nutritional yeast
You are going to need a good-load of good vegan cheese!!
I used 1/2 stick of ‘Cheezly’ nacho style cheese and 1/2 stick of Vegusto melty cheese.
*see note at bottom
1 large mango
2 Tablespoons diced spanish onions
A good hanful of coriander
A small handful of mint
1 good squeeze of lime
In a large pan place olive oil, diced garlic and diced onion and sautee on a low heat until see through.
Add spices and bread crumbs and toast.
When the spices have become fragrant, Add the mince and break up well. Add the tomatoes, stock, water, nutritional yeast and stir. Now, add the soy sauce and simmer on a low heat for about 20 minutes or until nice and thick.
Meanwhile, in a smaller pot place vegan margarine and melt. Once melted add the plain flour and mix well until a ball has formed. With a whisk, gradually add rice milk, making sure there are no lump and the flour is not sticking to the bottom. You want this sauce quite thick so just keep mixing and it will thicken!
Take the sauce off the heat and add grated cheese, a pinch of salt and yeast. Whisk well to get rid of any lumps. (Lick utensils thoroughly… Its too good to resist)
After you have made your cheese sauce, dice up your tomatoes mango and spanish onion. Place in a small bowl and cover in fresh chopped herbs. Before serving add a generous squeeze of lime.
Layer your bowl up with chickpeas and dream cheese sauce and top with salsa and have your fill!
Source: Vegan in Melbourne