Chilli California Walnut Stir Fry

Course dinner, lunch
Cuisine American, Mexican
Keyword chilli, plant-based, stir fry, walnut mince
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Calories 609kcal


  • 100 g California Walnuts
  • 300 g mushrooms
  • 2 tbsp oil
  • 2 cloves garlic crushed
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 400 g can chopped tomatoes
  • 2 tbsp tomato puree
  • 400 g can red kidney beans drained and rinsed
  • 400 g can black beans drained and rinsed
  • 2 tbsp chopped coriander
  • 100 g sugar snaps halved lengthways
  • 2 carrots cut into matchsticks
  • 1 bunch salad onions sliced
  • 300 g straight to wok medium noodles


  • Place the walnuts in a food processor and mix to give a coarse crumb. Repeat with the mushrooms and mix into the walnuts.
  • Heat 1 tbsp oil in a large saucepan and fry the walnut mixture and garlic for 5 minutes. Add the spices and cook for 1 minute.
  • Stir in the tomatoes, tomato puree and both beans and cook gently for 10 minutes, stirring occasionally. Season and stir in the coriander.
  • Heat remaining oil in a large frying pan and fry the sugar snaps, carrots and spring onions for 3-4 minutes. Stir in the chilli mince and noodles and heat through for 1-2 minutes.


Serving: 532g | Calories: 609kcal | Carbohydrates: 54g | Protein: 25g | Fat: 28g | Saturated Fat: 3g | Fibre: 20g | Sugar: 17g


0.93g salt per serving
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