Serves 4-6

Ingredients:

• 2 Tbsp Olive Oil
• 1 medium yellow onion, chopped
• ~450g fresh mushrooms, sliced thickly (less if very fresh, around 2-3 cups)
• 3 cloves freshly minced / chopped garlic

• 1/2 tsp ground cumin
• 1/2 tsp corriander
• 1 tsp sweet paprika
• 1/2 Tbsp salt
• big pinch freshly ground black pepper
• 1 can black beans, drained (or 1 cup dried black beans, pre-soaked overnight and then rinsed and drained, makes 2 cups)
• 2 cups (500ml) water
• 1/4 tsp baking soda
• 1 sweet or agria potato, peeled & cubed
• 1 carrot, chopped into small pieces
• 20g dried shitake mushrooms (optional)
• 1/2 can chopped tomatoes
• 1 Tbsp tomato paste
• 1 Tbsp miso paste
• 1 tsp cocoa powder
• 1/2 tsp vegemite
• 1 Bay Leaf

• fake bacon (optional)
• fake chicken (optional)

• 1-2 Tbsp red wine vinegar
• 1 dash hot sauce
• 1 tsp sumac
• 1/2 tsp sage
• 1/2 tsp MSG
• Dash of liquid smoke
• 1 cup frozen peas & sweetcorn mix (optional)

To Serve:

• Handful fresh chopped Cilantro (Coriander leaves) if available.
• Steamed rice and hot chips
• Fresh guacamole (1/2 avocado per two people)

Method:

1. Heat oil in large skillet over medium heat
2. Cook the onion until soft
3. Add the fresh mushrooms and garlic. Cook until all is carmalising and fragrant
4. Transfer half the mixture to a bowl and set aside until later. Move the remaining in the pan to the edges
5. Add cumin, coriander, paprika, salt & pepper, with a little more oil, to the centre of the pan, and fry until fragrent. Then stir all through within the pan.
6. Add to the pan, the water, black beans, baking soda, potato, dried mushrooms, chopped carrot, canned tomatoes, tomato paste, miso, cocoa, vegemite, & bay leaf.
7. Stir well, cover, and cook on medium low heat for 2-4 hours (or in a slow cooker)
8. Around 20-30 minutes before cooking ends, remove the lid and stir in the remaining set aside mushroom mixture, plus the frozen peas & sweetcorn. And start to cook your rice &/or hot chips.
9. Remove the bay leaf, stir in the vinegar, hot sauce, liquid smoke, sage, MSG, and sumac. Add salt to taste. Cook through for a further 5-10 minutes.
10. Seperately fry up the fake bacon & chicken until golden, and then add to the main pan and stir through.
11. Sprinkle with the chopped fresh cilantro, and serve with freshly cooked rice, hot chips, and guacamole.
12. It’s even better when served the following day too (reheated), when the flavours have further developed..