VEGAN CHILI SAUCE RECIPES

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VEGAN CHILI SAUCE RECIPE - FOOD.COM



Vegan Chili Sauce Recipe - Food.com image

After trying many different vegan/vegetarian chili recipes I decided to make my own. I wanted a wienerschnitzel's kinda chili to put on top of fries with cheese,veggie dogs, and soy burgers. It tastes AMAZING! Even meat-lovers loved it :D.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups textured soy protein (boiled soy meat)
1/2 medium brown onion (chopped)
2 tablespoons oil
8 ounces tomato sauce
1 1/2 ounces lawry's chili powder
1 cup water
1 tablespoon brown sugar
1 1/2 tablespoons yellow mustard
1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1 dash salt
1/4 teaspoon paprika

Steps:

  • Boil 1 1/4 cup dehydrated textured soy protein in 6 cups of water, add salt and pepper to taste.
  • Sautee onion and Boiled soy meat in 2 tablespoons oil, in medium sauce pan, for 3-5 minutes.
  • Add Lawry's chili powder,tomato sauce, and water, stir well.
  • Add mustard, brown sugar,garlic powder,paprika, salt and pepper.
  • Reduce heat and let simmer for 2-4 minutes stirring occasionally.
  • ENJOY!

Nutrition Facts : Calories 91.1, FatContent 5.9, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 410.7, CarbohydrateContent 10.7, FiberContent 3.3, SugarContent 5, ProteinContent 1.7

VEGAN CHILI RECIPE | EPICURIOUS



Vegan Chili Recipe | Epicurious image

This chili is so popular at the City Market, Onion River Co-op that it is served in the deli every day of the week. Many farms in Vermont grow dried beans, which you can easily substitute for the canned beans in this recipe; you will need 1 1/2 cups cooked kidney beans and 2 1/2 cups cooked black beans. Vary the amount of jalapeños you add to suit your taste.

Provided by Tracey Medeiros

Yield Serves 6 to 8

Number Of Ingredients 14

1 tablespoon sunflower oil
1 medium yellow onion, diced
1 cup shredded carrots
1-2 jalapeño peppers, stemmed, seeded, and minced
3 garlic cloves, minced
1/2 cup bulgur, rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
1 1/2 cups tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 1/2 (15-ounce) cans black beans, drained and rinsed
1 1/2 teaspoons kosher salt, or to taste
Chopped fresh cilantro

Steps:

  • 1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
  • 2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.

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