A pair of tasty treats to suit vegan appetites
this week, Stephen Ryan, executive chef of Peruke & Periwig in Dublin city centre, shares two vegan recipes from his new menu
Mixed bean chilli
Ingredients, serves six
400g tinned chickpeas
400g tinned kidney beans
400g tinned haricot beans
800g chopped tomatoes
3 dried chipotle peppers
2 tsp smoked paprika
1 tsp cinnamon
2 tsp cumin
2 carrots
2 sticks celery
2 white onions
3 cloves of garlic
3 tsp rapeseed oil
Method
1. Hydrate the peppers by placing them in a bowl and covering with boiling water. ...