Nac Mac Vegan: adventures in rabbit food

15/12/2004

Make-it-up-as-you-go-along chimichanga-type thing

Filed under: Recipes and techniques — Tags: , , , , , , — Feòrag @ 14:15

Last week, I was stuck in the house with no cash, and very little food in stock. This is what I came up with – it will feed one hungry person and scales up nicely.

Filling:
1 tin tomatoes
1 small onion
garlic to taste
1 chipotle chili (or to taste)
1 tsp cumin
2 cloves
1 tsp smoked paprika
1 pack tempeh
Olive oil for frying.

Dough:
1/2 cup strong wholemeal flour
1 tbl olive oil
approx 1/4 cup water.

Chop the onion and garlic and fry in a saucepan with olive oil on a low heat. Chop up the chilli and add to the pan. Grind the cumin and cloves and add to pan. Add the tomatoes and smash them up a bit. Bring to boil and then cover and simmer on a low heat for a long time until the tomatoes are reduced.

Meanwhile, mix up the flour, olive oil and enough water to make a dough and knead it for 10 minutes or so, adding more flour as needed. Wrap it up, or put it in a sealed container and forget about in the refrigerator.

Get a wok or karhai, and fry your tempeh until it’s a nice golden colour. When the tomatoes have reduced, add the tempeh and the paprika to the saucepan and mix well. Keep it on a low heat.

Retrieve your dough, and roll it into a ‘perfect’ circle at least 30cm (12″) in diameter. Sprinkle flour on the surface of your wok, which you remembered to keep warm, and gently lower the dough into it. Slowly bake it for five minutes or so.

Take about half the filling and place it in the centre of the dough circle. Fold over the edges to make a parcel. Raise the heat and add olive oil to fry it, flipping at least once.

Put your parcel on a plate, smother it with the remaining filling and your favourite barbeque sauce and eat!

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