Lunch today was taken from the latest Australian version of Oxygen magazine. I’ve adapted it a little to make a vegetarian/vegan version without the tortillas. This is a very quick meal to make also!

It’s a little spicy but very delicious and nice warm dish for the coming cold winter. I wouldn’t exactly say a soup, but more like a casserole - just without rice or anything else!

Serves:

One

Ingredients:

• 3-4 vegetarian chicken nuggets, sliced
• 1/3 stock Massel Chicken-flavour vegetable stock
• 125 grams kidney beans can
• 125 grams kernel corn can
• ¼ can 410 grams diced tomatoes
• pinch chilli (to your taste)
• pinch salt
• pinch pepper

Instructions:

1. Slice nuggets into smaller pieces and cook until defrosted and brown.
2. Add all other ingredients, including using the water from the cans of beans and corns.
3. Simmer for ten minutes.