As the summer holidays come to an end, and the work routine is hard-hitting and swift, it’s time to get back to my meal prepping. Making dinners is and has always been my favorite part of cooking. I love filling a big pan with a plethora of different types of vegetables, whipping together a quick sauce and creating something delicious with minimal hassle. To prevent this from getting boring, it’s important that the sauces I whip up are always a bit different. I treated myself to a lot of Mexican food this summer, and that craving is what led to me making this chili pepper style sauce recently.
I didn’t have any tortillas in my press, or cheddar in the fridge, which was a blessing as the outcome of this meal was a much healthier one. There’s no hassle involved with my spin on the traditional enchilada chili pepper sauce – most of what I needed was already in the presses which once again highlights the glory of long-life spices. This recipe is vegan, but for meat eaters a suggestion would be to add diced beef or chicken, and some grated cheddar cheese instead of the nutritional yeast as I did. If you’re making this on a Friday night with more time on your hands, you can use this recipe as the makings of real enchiladas by stuffing it all into a tortilla wrap with some salsa and sour cream and topping it off with melted cheese!
This recipe serves four and is vegan
- Quinoa, x1.5 cups + 3 cups of water
- Red pepper, 1
- Green pepper, 1
- Orange pepper, 1
- Sweetcorn, 200 g tin
- Kidney beans, 400 g tin
- Butternut squash, 1 small
- Chickpeas, 200 g
- Red onion, x2
- Garlic cloves, x2
- Spinach, handful
- Nutritional yeast, x2 tblspns
For the sauce:
- Tomato passata, 500 g
- Cumin, x2 tblspns
- Chilli flakes, 1 tspn
- Olive oil, x2 tblspns
- Garlic, x2 cloves chopped
- Oregano, 1 tblspn
- Salt, 1 tspn
- Pepper, 1 tspn
- Veg stock, 1
- Honey, 1 tblspn
- Preheat the oven to 180 degrees Celsius.
- Peel the butternut squash and cut into quarters. Scoop the seeds out using a table spoon. Dice the remainder into equal-sized cubes.
- Line a baking tray with aluminum foil, spread the butternut squash cubes out evenly on the tray, drizzle with olive oil and a dash of salt. Mix the cubes around with your hands, making sure the olive oil touches most of the vegetables. Bake for 10 mins in the oven.
- Peel and chop the onion and garlic. Place on a large pan over medium heat after a dash of olive oil has heated up. Stir, cover with a lid and allow them to sautée for five minutes.
- Add the quinoa and water to a small saucepan over medium heat. Add a dash of salt and mix well.
- Add the remainder of the vegetables into the pan. Stir well and then cover the pan with a lid to allow them to sweat for five minutes. Once the butternut squash finishes baking, stir the cubes well into the pan and allow the veggies to sweat for another 10 minutes.
- In a measuring jug, add the passata, followed by the honey, salt, pepper, veg stock, cumin, oregano, paprika, chilli flakes and garlic. Heat in a microwave for three mins and stir well until the veg stock is completely dissolved.
- Add the sauce into the pan with the veggies, mix very well and add the spinach and nutritional yeast.
- Serve together once the quinoa is fully cooked through.