I adapted this recipe from a recipe Vegan Chili Pone on Gormandize with A-Dizzle & K-Bobo's blog. So delicious, so easy and very light. This can easily be eaten in the warmer months. You could bulk it up with beans and vege mince for the winter months. I reheated this for 3 days and it was still delicious!
Baked Quinoa Chilli with Corn Bread
2 tbsp oil
1 large onion, peeled and diced
4 garlic cloves, crushed
1 chilli, fresh and chopped, seeds removed
1 tsp cumin
1 tsp sweet paprika
1/2 tsp smoky paprika
1/2 tsp cayenne pepper
1/2 cup quinoa
6 tomatoes, chopped
2 tbsp chopped fresh oregano
1 cup vegetable stock
1 tbsp tamari soy sauce
3 tbsp tomato paste
1 cup rice milk
1 tsp apple cider vinegar
1 tsp Agar Agar powder
2 tsp corn flour
1 cup flour
1 cup polenta
1/2 tsp salt
1/4 cup baking powder
1/3 cup oil
1/3 cup water
Preheat the oven to 180 degrees C.
Heat the oil in a large saucepan and sauté the onion until soft. Add the garlic and chilli, and sauté a further 2 minutes.
Add the dry spices and cook for another 30 seconds then add the bulghur and stir to coat with the spice mix.
Add the tomatoes, oregano, stock, soy sauce and tomato paste. Bring to a gentle simmer and cook, covered, for 20 minutes.
To make the cornbread: combine the soy milk, apple cider vinegar and ground flaxseeds. Whisk together and set aside for about 5 minutes to curdle and thicken.
In a separate bowl, combine the dry ingredients and stir well. Make a small well in the middle of the dry ingredients and add the soy milk. oil and water. Mix well until it forms a smooth batter.
Once the Chili is cooked, remove from heat and transfer to a medium sized casserole dish.
Spoon the cornbread batter over the top of the Chili. It doesn't have to be too neat, as the cornbread will expand and rise to create an even covering as it cooks.
Bake, uncovered, in the oven for 30 minutes, or until the cornbread is crisp and golden. Serve.