MEXICAN TEMPEH STEW

Difficulty rating: Easy Serves: 2 people

Recipe slightly modified from BBC Good Food

Ingredients

  • 175g (1 pack) of ‘Tantalising Taco’ Better Bites

  • 2 tablespoons rapeseed oil

  • 1 onion, thinly sliced

  • 2 garlic cloves, crushed

  • 1 yellow pepper, deseeded and cut into 3cm/1in chunks

  • ½ tsp hot chilli powder

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 400g tin chopped tomatoes

  • 2 tbsp tomato purée

  • 125g / 4½oz whole grain long-grain rice, to serve

  • 1 lime, cut into wedges, to serve

  • salt and freshly ground black pepper

Instructions

  1. Add one tablespoon of rapeseed oil to a pan and place over a medium heat. Add the onion and garlic and cook gently for three minutes, stirring regularly. Add the pepper and cook for two minutes.

  2. Stir in the spices and cook for a few seconds, then add the tomatoes and tomato purée. Pour over 300ml/10fl oz cold water and bring to a gentle simmer. Season with a little salt and lots of ground black pepper and cook for 30 minutes, stirring occasionally until thick.

  3. Meanwhile, in a separate frying pan, heat the other tablespoon of rapeseed oil over medium heat for a minute, then add in the Better Bites. Cook for 2-3 minutes, stirring regularly to ensure they are evenly cooked. 

  4. Half-fill a medium saucepan with water and bring to the boil. Add the rice and return to the boil. Cook for 25 minutes, or until tender, stirring occasionally.

  5. To make the salsa, mix the tomato, coriander and spring onions together in a bowl.

  6. Drain the rice and divide between two plates. Spoon the stew over and serve with lime wedges.