serves 2
ingredients
for "bowl":
1 large potato
salt
olive oil
for chili (makes 2 serves + leftovers):
1 can lentils
1 can tomatoes
1-2 tsp chili powder
sprinkle of smoked paprika
1 brown onion
2-3 cloves garlic
1 veggie stock cube
juice of half a lemon
pepper, to taste
pinch of salt
tsp mixed herbs
for sour cream:
150g silken tofu
1 tsp olive oil
juice of half a lemon
2 tsp apple cider vinegar
pinch of sugar
2-3 pinches of salt
directions:
1. start by baking your potato. cut in half, drizzle in olive oil & sprinkle with salt. bake in 200 C oven for 40 minutes
2. in the meantime, whip up your chili. saute diced onion and garlic in stock cube + some water for about 3 minutes
3. now mix in lentils and tomatoes & add the seasonings
4. while you let the chili cook for ten minutes or so, create your vegan sour cream: all you have to do is blend your ingredients together until a smooth, creamy texture is reached
5. once potato halves are baked, spoon out a cavity in each, then pour in chili! top with your delicious sour cream
