Homemade vegan tempeh chili from last night’s @CookReel SnapChat takeover. I have so much fun sharing recipes with you! If you missed it, no worries! I will be at it again next Wednesday at 6pm. Come join me. 😉
Vegetable Chili (vegan ground “beef”, chickpeas, fava beans, celery, carrot, onion, red bell pepper, green onion, mushrooms, diced tomatoes, chili powder, garlic powder, paprika, and vegetable broth) topped with Daiya cheddar-style shreds and avocado.
White Bean Crock-Pot Chili: (vegan and gluten-free!)featuring hints of marjoram, sassafras, and pickled jalapeño, this tofu and northern bean chili is truly drool-worthy and incredibly easy to throw together. Get the recipe on The Cashew Chronicle.
Vegan chili mac! This was a total experiment and it was delicious. Quinoa chili (I’ll post the recipe for that eventually) and 5 ingredient vegan mac and “cheese” 👅
The sauce is made with:
- ½ a butternut squash
- The cream of one can of coconut milk
- Approx. ½ cup of nutritional yeast
- 1/8 cup of water
- Salt to taste
Cut the squash into chunks, boil until soft, drain, and blend with the other ingredients.
This makes at least 10 servings worth of sauce, depending on how much pasta you’re having/how saucy you like it 💃🏻 make whatever pasta you like and mix in your desired amount of sauce, and then store the rest in a jar in the fridge for later use!
Heat oil and garlic in a pot. Add onions, celery, carrots, and fake meat and saute until the vegetables are soft. Add all the spices in with the cooked vegetables. After the vegetables are seasoned, pour in the stewed tomatoes and both kinds of beans. Bring the mixture to a boil, and add the quinoa with the vegetable broth and cover. Cook until the quinoa is done (roughly about 25 minutes). Top with avocado slices and enjoy.