Vegan Meatballs
/Comfort food steps it up a notch with these meatless balls, filled with tons of flavor they will NOT disapoint!
Read MoreComfort food steps it up a notch with these meatless balls, filled with tons of flavor they will NOT disapoint!
Read MoreAnother collab with The Spice Beast this protein packed dish is perfect over rice, in plant based tacos or add some broth and adapt it into a chili!
Read MoreQuick and easy, flavorful and nutrient dense, this is perfect way to begin any day!
Read MoreThis is a quick, easy and hearty meal to prepare! Easily adapted with different beans or veggies and goes well on top of rice or other grains.
2 packages of Tempeh (8oz packages, I use Lightlife)
1 can black beans
1 can hominy
1 jar Salsa 16oz.(I use Culinary Tours Campfire Roasted Salsa Medium heat)
1 small onion diced
1 small yellow pepper diced
4 cloves garlic minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
2 Tbl cocoa powder
1 cup water
2 TBL tomato paste
2 Tbl Hot Sauce (I use Cholula) * this is obviously an optional ingredient depending on your taste!
1 Tbl olive oil
In a large saucepan over medium heat, sautee the onion and pepper in the olive oil until the onion is translucent. Add the garlic and saute another minute or two and then crumble up the tempeh into small bits and stir well. Add cumin, chili powder, salt, pepper and mix until well combined. Add salsa, beans, hominy and water. Stir and cover for 10-15 min until most of the water has evaporated and the mixture has thickened a bit. Uncover and sprinkle with cocoa powder, tomato paste and hot sauce and stir to combine. Taste and add more salt or extra hot sauce to your hearts desire! Serve over rice or other grain and top with your favorite crunchy topping!
Topping Options:
Chopped Sugar Snap Peas (as shown in the pic)
Sliced fresh radishes
Shredded cabbage
This is a throw together, ready in an hour easy vegan chili. It was inspired by a recipe for pozole, my husband loves from the Thug Kitchen Cookbook (which is a household favorite). It makes a big pot so be ready for leftovers!
2 Tbl olive oil
1 medium onion diced
5 gloves garlic minced
4 cubanelle peppers (or 2 green or red peppers)
1 package tempeh
1 22oz can of crushed tomatoes
1 can black beans
1 can chick peas
1 can hominy
1 can corn (I know this is redundant because hominy is corn but it’s nice to have pops of yellow in the chili! )
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp cayenne
1/4 tsp chipotle
1 Tbl cocoa powder
1/4 tsp cinnamon
2 cups water
sliced avocado
shredded red cabbage
lime juice
cilantro
sliced radishes
slivered green onion
Saute onion and oil over medium heat until the onion begins to turn translucent. Add garlic and peppers and toss until fragrant. Add spices except cocoa and crumble tempeh and stir until well coated. Add beans, hominy, corn and crushed tomato, cocoa and water. Mix thoroughly and simmer on low heat for 20min-45min (if you have the time, let this simmer for longer, it only gets better with time.) If you like your chili more loose, add another cup of water. Serve warm with garnish of your choice.
Vegan Lentil Soup
Read MoreDine with love. Handmade pottery enhances meals whether you're cupping a lovely bowl of soup and dining alone or serving a beautiful platter of your best dish to a table of friends. The Vegan Potter crafts each piece with attention to detail and functionality. All ware is dishwasher, microwave and oven safe.
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