Ingredients 2 tablespoons Frank's RedHot® Fire-Roasted Jalapeño Craft Hot Sauce, (as much as you like)
1 large red onion (or 2 small) 2 tortilla wraps
4 cloves of garlic 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 tablespoon tomato purée 400 millilitres passata 1 tablespoon chipotle paste 2x 400 gram tins cannelloni beans 2 teaspoons sugar 1 tablespoon vegan boullion/stock in 50ml of hot water 1 tablespoon nooch, (nutritional yeast) Vegan cheese to taste Fresh parsley, salt and pepper to taste
Pan-fried Vegan chorizo Guacamole Herby fried potatoes Scrambled tofu
directions Fry the onions in oil till softened, then add the garlic and fry further. Add the spices and fry for a couple minutes then add the tomato purée and fry for another 2 mins. Add the rest of the ingredients apart from the cheese and parsley, mix, season well and bring it to a boil then turn it down to simmer for 20 minutes. (The longer you cook this the tastier it gets). Once the sauce has thickened taste and season as necessary. Add lots of fresh parsley, cover in vegan cheese and pop in the grill until golden. Add to a tortilla wrap along-side the fried vegan chorizo, guacamole, scrambled tofu and herby fried potatoes – delish!