Vegan chili recipe.
Sautee garlic, ginger and onion in olive oil. Add your favorite veggie base (I used Better than Bouillon mushroom base), soy sauce, vegan worcestershire (I used The Wizards), and water. Bring to a boil.
I used a dried bean mix, if you do this you should soak the beans for at least 4 hours or according to package directions. You can also use canned beans.
Add beans to mixture, and continue cooking on low. The water will start to evaporate so you may need to continue adding water throughout the cooking process, depending on how thick you want the final product. Next add TVP (textured vegetable protein) or another meat substitute and keep on low.
Add spices (all of mine were powder) curry powder, chili powder, celery salt, thyme, cinnamon, nutmeg, cloves, red pepper, black pepper and salt. Lastly, I added one spoonful of chunky peanut butter. I also used some liquid smoke and dried parsley and chives, although they are not vital.
Make sure to continue adding water throughout, as it will evaporate. Let everything cook together for at least an hour and a half, stirring every ten to fifteen minutes until everything is thoroughly cooked through.
If you do not have vegan/vegetarian worcestershire you can also use apple cider vinegar, lime or lemon juice. If you do not have TVP, Morning Star and Quorn make frozen meatless grounds. You can also blend/roughly chop cauliflower for a similar texture. You could also use Quinoa or brown rice.
Serve and Enjoy!
tagged as: vegan chili. vegan recipes. vegetarian recipes. vegetarian chili. tvp. healthy recipes. textured vegetable protein. beans. dried beans.
posted on April 2, 2013