also check out: ANTI-FOOD WASTE RECIPE // crispy potato peel crisps
ingredients:
- 1 medium-sized onion
- 3 cloves of garlic
- Vegan minced soy chunks (can be replaced with shredded carrot, more beans, corn, and onion)
- Half a cup of veggie broth or gravy powder
- 2 teaspoons of chili flakes
- 2 tablespoons of spicy salsa
- 4 cups of tomato sauce
- 2 cups of water
- Half a cup of black beans
- Half a cup of corn
- Salt and pepper to taste
how to:
1. Start by chopping the onion and garlic, add them to a pot on medium heat, and drizzle with oil. 2. After 2-3 minutes add the vegan minced (or the suggested veggies), stir, and brown for a couple of minutes. 3. Now take half the tomato sauce and water and stir it in, at this point, you can also add the gravy powder/veggie broth (if you’re using liquid veggie broth add less water than the recipe calls for). 4. Simmer for 10 minutes while working towards the consistency you prefer, I love my chili to have some soup consistency, but not too runny and watery, so let it reduce to increase thickness.
also check out: vegan gourmet pt 1 // pasta roses and carrot puree
how to:
5. After a slow simmer, you can add more tomato sauce and water if you feel like it. 6. Now add the salsa, chocolate, chili flakes, beans, and corn, and let simmer for an additional 5 minutes. 7. Lastly, taste with salt and pepper, I used about 2 tablespoons of each for my batch. 8. Serve with rice, vegan cheese, and greens.
also check out: Potato-Based Cheesy Ravioli (I know, wtf, but hear me out)
also check out: STIR FRY feat. SPINACH STALKS // anti-food waste recipe
also check out: Tartlets Recipe // a vegan spin on a Danish classic
