150g Bonsan Kofu Ragu Chunks
1 tbsp olive oil
1 clove of garlic, peeled and finely chopped
1 green chilli, deseeded and diced
1 small onion, peeled
1 red pepper, deseeded and finely chopped
100g button mushrooms, halved
2 tbsp sundried tomato puree
200g can chopped tomatoes
200g canned kidney beans
20g vegan dark chocolate
200g Brown rice, cooked
1 tbsp coriander, chopped
1. Heat the oil in a pan and add the Kofu, garlic, chillies, onion, pepper and mushrooms, stir fry for 5 minutes.
2. Stir in the puree and chopped tomatoes along with 100ml boiling water, cover and simmer for 15 minutes, stirring from time to time. Add the beans and chocolate and stir until chocolate melts.
4. Serve on top on the brown rice and top with the chilli and fresh chopped coriander