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Friday, December 27, 2013

Vegan Chili

So my friend Casey is vegan and it's hard for her to cook, as she is so busy with caring for 45 horses, a dozen dogs and donkeys that she just doesn't have the time.... so whenever I visit her at the ranch I try to bring her something I make at home....

It's cold up in Anza so I made her a

VEGAN CHILI and here is the recipe:

1,5 cups Bob's Red Mill High Protein TVP(Textured Vegetable Protein) rehydrated,
1 can chopped tomato
1 large onion chopped
3 or 4 cloves garlic chopped
2 cans tomato juice ( I used spicy)
3 tbsp tomato puree
1 cup Barley
1 can black beans (more if you like more beans)

spices: paprika, black pepper, chili, cayenne, salt, italian herb blend and a little ground cumin

chop the onion and garlic set aside

rehydrate the TVP according to package instructions

put a little oil in a large pot, and add the onions cook until translucent, then add the garlic and cook a little longer
add in the TVP, the tomato juice, the chopped tomato and the tomato puree and stir well
then add in the barley….. if the consistency is too thick add some water…. as the barley needs it to cook and absorb

add your seasonings to taste

cook until the barley is "al dente" (so it still has a little bite to it) about 20 minutes

then add the can (or more) of beans….. this should be enough for 3 big portions

DONE! Bon Appetit!

1 comment:

Unknown said...

Good choice! We just had some this past weekend :) I've not tried barley in mine, I'll need to test that out too. I like to drain and freeze the tofu (crumbled up in a ziplock) then you can thaw or just add frozen to your pot after I sauté the onions/garlic/chili paste (simmer the chili pods and then blend to make a paste - you can freeze for later). Texture is similar to the TVP but one step less processed :) My meat lover loves it too!