vegan chili + avocado + tofutti “sour cream”
This recipe is ridiculously tasty and easy! (it makes a huuuuuge amount, so you’ll have leftovers!) You’ll need:
3 cans of beans (I used garbanzo, kidney, and black beans)
1 can fire roasted tomatoes
3 cans of crushed tomatoes
4 carrots, chopped
4 stalks celery, chopped
1 bell pepper
1 jalepeno pepper
4 cloves garlic
1 cup TVP
dried basil, oregano, and chili powder. Smoked paprika is really nice in this too, albeit not required.
sautee the onion, peppers, carrot and celery on medium high heat for about ten minutes. Then, add in all the tomatoes. Add 1 tsp basil and oregano and 1 tablespoon of chili powder. Add some salt and pepper. Drain and rinse the beans (ALWAYS do this, it tastes so much better!) and add to pot. Add in the TVP. Reduce heat to medium and cook for 30 minutes-1 hour. (the longer the better!)
Chili feast from the other night:
Seven Layer Dip
Chili Pineapple Quinoa
Butternut Squash Hummus
If you’re in Nashville and not supporting this great cause look into it! Every Tuesday they’re doing an all you can eat vegan buffet at The Wild Cow presented by The BE Hive and a percentage of the profits go to support different causes each week.
Chili “cheese” veggie dogs and seasoned fries. Homemade spicy queso and plantain chili topped over veggie dogs on wheat buns and seasoned fries.
Plantain chili. I threw this together the other day and it definitely has an interesting taste. I’ve never tried to cook my own plantains but I’ve had them a few times. It’s pretty good. I think next time I try to use them I’ll let them ripen a little more.
vegan tvp (textured vegetable protein) chili with avocado on top!
this was dinner: vegan chipotle sweet potato-brussel sprout chili (it sounds kooky but it’s like a spicy bowl of thanksgiving!) & a mixed greens salad with avocado, sprouts, broccoli, red onion, and beets (it turns out i don’t like beets, not one bit).