Vegan Black Bean and TVP Chili


My chili recipe originally came from my mother, but her version contained some beef. I’ve adapted it over the years to suit my veggie tastes and generally only have it with beens as the protein. This time, I added some TVP for extra oomph.

It’s great on day one as chili, but it’s even better on day two and beyond!

Ingredients

2 lbs dried pinto, kidney, black beans or a mix
1-2 medium onions, diced
4 stalks celery, sliced thin
2 cups carrots, shredded or chopped
1 red pepper, diced
2-3 jalapenos, diced or sliced
1 large can crushed tomato
1-2 large cans diced tomato, drained
4-6 cups veg broth
2 cups TVP
3 T olive oil
6 T cumin
2 T chili powder
4 T annatto
6 T cocoa powder
3 T smooth peanut butter
sea salt
pepper

Process

Sort and rinse beans and dice veggies. Put everything except the peanut butter in your pressure cooker, using only enough of the broth to cover the beans to the appropriate level. Seal and increase to high pressure, cooking for 25 minutes. Turn off heat and allow pressure to come back down. Unseal and taste test for seasoning. You may need to add more of the veggie broth if the chili is too thick for you. At that point, you continue to cook on a low simmer until everything is cooked to the extent that you enjoy. More cooking will break down the texture of the beans and thicken the soup into a more creamy consistency – which some people like.  Less cooking will result in a chunkier chili.  When you are within an hour of serving, add the peanut butter and stir in.

Each time you make this, it comes out differently based on how much of each thing you add, but it accommodates a lot of variation.  Increase the PB & chocolate for a richer taste.  Add more diced tomato for a chunkier chili.  Put in extra veggies (zucchini, and eggplant are excellent, and squash adds a different flavor) for a little veggie boost. If you don’t have any fresh jalapenos in the house, this can be done with jarred peppers, or hot sauce. 

Serve with sour cream and grated cheese (vegan or non) and crackers.  This and a side salad makes a full and delicious high fiber meal!

Sweet Potato & Black Bean Patties

IMG_4246Yummy! These have a little kick, and you can up that with more peppers if you wish. We had them with diced tomato, shredded lettuce, and vegan mayo. I had one the next day tossed into a salad with salsa and vegan sour cream.

Ingredients

1/2 cup oats
2 1/2 cups baked and mashed sweet potatoes
1/2 onion diced
3 cups cooked black beans
1 cup flour
1 1/2 cups panko crumbs
1 jalapeno finely diced
1/2 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup nutritional yeast

IMG_4268Process

Mix all ingredients. Allow to sit for 10-15 minutes. Coat a baking pan or stone with a small amount of oil. Form into balls and lightly press down to make patties on baking pan/stone. Place in oven at 375*  Cook 15-20 minutes until first side browns. Do not flip until one side is browned. Flip carefully and cook for another 15 minutes.

Serve and enjoy!

Vegan Enchilada Casserole

FullSizeRenderIt’s just a few days after Christmas and we are finally running out of leftovers. Tonight we had a guest for dinner, so it was time to do something more than recycle (though I did make a big pan of a non-vegan item yesterday). So, with the knowledge that we had recently had Chinese, “American,” and Italian, but that a guest seemed to call for a little more than nachos, I decided on enchilada casseroles.

As we have a mixed diet family, we actually made two of these. One contained dairy cheese and other non-vegan things. But, the vegan version contained:

Ingredients

EnchiladaPie2Corn tortillas
2 cans black beans
1 zucchini – diced finely
1 onion – diced finely
2 cans Rotel tomatoes – pulsed in blender
1 tsp chili powder
1 T cumin
Sea salt
1 pack Daiya shreds

Process

Preheat oven to 375*

Mix black beans, zucchini, onion, chili powder, cumin, and sea salt. Set aside.

Spray the bottom of a casserole dish with non-stick spray. I used a 13X9 pan. Place 1 layer of tortillas in the pan, overlapping to cover the bottom. This took 6 per layer in my pan. Spoon in the bean and veggie filling in a layer to cover the tortillas. Add a healthy sprinkle of Daiya. *Apply another layer of tortillas. Spoon on a thin layer of Rotel sauce. Add another layer of beans and veggie and then soy cheese. Repeat process from * one time. For the final layer, add tortillas, tomato sauce, and Daiya only.

Spray a piece of foil with non-stick spray and cover the casserole. Cook for 30-40 minutes with foil on.

Remove foil and continue cooking until heated through and cheese is basically melted (as melted as Daiya gets) and then remove from oven.

Allow to sit for 10 minutes before serving.

Serve with sour cream, hot sauce, and avocado slices.