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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Dice the onions and garlic and soften on a medium heat in the olive oil. As the onion gets translucent (after 2-3 minutes) add the paprika and cook for another 2 minutes. Turn the heat up and add the Quorn mince, cooking for a further 5 minutes. Add the wine and boil it off for 3 minutes.
In a separate frying pan add the coriander seed and cumin seed and dry fry until they start popping. Take the seeds from the pan and grind them in a pestle and mortar.
Add the seeds, along with the chilli flakes, tomato puree and Marmite (use a few splashes of Worcestershire sauce if you don't have Marmite) to the pan and give it a good stir over a medium heat for 2 more minutes.
Add the vegetable stock cube, tinned tomatoes, cocoa powder, cinnamon stick, chopped mushrooms, chopped green pepper and water. Give it a good stir and leave it to simmer covered over a low heat for around 1 hour.
Fifteen minutes before you are due to serve, add the kidney beans, fresh coriander and Tabasco and simmer uncovered for the remaining 15 minutes.
Serve with fresh crusty bread, grated cheese and soured cream.
This is ideal to make the day before you want to serve it as the flavours infuse overnight to make it taste even better the next day.
For those meat-eaters out there replace the Quorn mince with beef and add a beef stock cube instead of the vegetable one.