Now I know what you are thinking.
Here's the thing. Meat free meals can be as simple or as complicated as you make it. But the truth is, for some of us we just don't have the time, or not as inspired to make some of the more deliciously intricate plant based dishes.
Sometimes we just want it simple, filling and hassle free. So this week I bring to you a hybrid dish based on one of our previous dishes Vegetable Chilli slapped inside a jacket potato. This is a great way to utilise your left overs if you have made a batch of the vegetable chilli.
Here's the ingredients
Vegetable Chilli [recipe here]
Rock salt/ Sea salt (a dash or two)
Butter or Olive oil
Baking potato or sweet potato if you prefer (1 per person)
How to make it
Heat the oven to gas mark 7 . Wash the potato, and pierce the skin with a fork. Rub the rock salt into the skin and then place in the oven fro 20 mins.
Then turn the oven down to gas mark 5 and cook for a further 40 mins+ or until the skin is crispy and the flesh is soft. You can test this with either a fork or piercing with a sharp knife.
In the mean time, heat the vegetable chilli.
Place your jacket potatoes on plates. Split down the middle (but not in halves). Use butter or pour some olive oil and mix the flesh with a fork until mashed slightly.
Top the potato with the warm chilli.
Serve either on its own or with a side salad.