Butternut Squash Chili

It does not get easier than this Chili! It’s vegan too!

  • 14 oz diced tomatoes
  • 14 oz tomato sauce
  • 1 c veggie broth
  • 4 cloves garlic, minced
  • 1 – 2 chipotle chilies, chopped
  • 2 tbsp Adobo sauce
  • 1 tsp ancho chili powder
  • 1 tbsp cumin
  • 1/2 tsp salt
  • Pepper
  • 4 c cubed butternut squash
  • 1 can black beans, rinsed
  • 12 – 16 oz frozen corn
  • 1 tbsp lime juice

Toppings:

  • 1 avocado, sliced
  • 1/ c chopped green onions
  • Chopped cilantro
  • Vegan Cashew Creme

Place all chili ingredients in a slow cooker, stir well and cook on low for 6 – 8 hours.

Serves with toppings.

Serves 6 – 8.

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Indian Butter Chickpeas

Another winner from Skinny Taste! So easy – I cooked it in the pressure cooker – it can also be slow cooked for 6 – 8 hours.

  • 2 15 oz cans Chickpeas, drained
  • 1 28 oz can crushed tomatoes
  • 5 cloves garlic, minced
  • 2 tsp ginger
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam Masala
  • 1/4 tsp cayenne
  • 1/2 c full fat coconut milk
  • 1 tbsp ghee or oil
  • Salt and pepper
  • 1/4 c cilantro, minced
  • 2 c cooked rice

Put all the ingredients except rice and cilantro in a pressure cooker. Add 3 c water and stir to combine.

Seal and cook on high for 12 minutes. If sauce is thin, cook on reduce for 10 – 20 minutes.

Serve over rice with cilantro garnish.

Serves 6 – 8.

Gnocchi Soup

This is from the latest Skinny Taste Book with a few modifications to make it vegan.

  • 1 tsp oil
  • 1 onion , diced
  • 2/3 c celery, diced
  • 2/3 c carrot, diced
  • 1 clove garlic, minced
  • 1 lb vegan or reg Italian sausage, broken up
  • Salt and pepper
  • 1/4 c dry white wine
  • 1/2 c nut or cow milk
  • 1/4 tsp nutmeg
  • 1 28 oz can crushed tomatoes
  • 1 bay leaf
  • 1/4 c basil, chopped
  • Grated vegan or Parmesan cheese
  • 1 lb dried gnocchi

In a multi cooker, start on sauté, add oil, onions, celery, carrots and garlic, cook until soft. Add sausage and brown, breaking up into small pieces. Add wine and cook to reduce. Stir in milk, gnocchi, nutmeg, tomatoes, bay leaf and 1/2 c water

Seal and cook on high pressure for 6 minutes. If it is thin, reduce for 10 min. Remove bay leaf.

Serve with basil and cheese.

Serves 6 – 8.

Lentil Balls in Masala Sauce

So on this one I cheated and got a bottle of sauce from the store. The meatballs are a little wet, so I baked them and they turned out wonderful! Use a spoon to peel the ginger – it goes super quick. One thing to note- it takes 3/4 c chilled rice – so make sure you have that before you start 🙂

  • 1/2 red onion, chopped
  • 3 cloves garlic
  • 1 knob of ginger, peeled
  • 1/3 c raw walnuts
  • 4 tbsp cilantro leaves
  • 3/4 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne
  • 1/2 tsp Garam Masala
  • 3/4 cooked chilled rice
  • 1 1/2 c cooked lentils
  • 1 tsp lime juice
  • 1 tsp oil
  • 1 flax egg (1 tbsp flax meal & 3 tbsp water)
  • 3 tbsp bread crumbs
  • Masala sauce – 2 cups

Preheat oven to 375. Spray a pay with olive oil.

Add all ingredients except sauce to a food processor and pulse to combine. Chill for at least 15 minutes.

Use a cookie scoop and form into 1 tbsp balls. Place on baking sheet and spray. Bake for 25 minute until crispy on the outside.

Warm the sauce while the balls bake.

Divide the sauce among bowls and place the balls on top.

Serves 4.

Taco Salad

This is vegan, feel free to use cheese and chorizo if your not vegan. This is perfect for a frantic taco Tuesday!

  • 6 oz soy chorizo
  • 2 cans black beans
  • 2 jalapeños, dice
  • 1 onion, sliced thin
  • 2 cloves garlic, minced
  • 2 bell peppers, diced
  • 2 tsp cumin
  • 2 tsp oregano
  • 4 green onions, chopped
  • 1 head romaine, chopped
  • Olives, sliced
  • Vegan Mozzarella, crumbled
  • 1 avocado, diced
  • Salsa
  • Hot sauce

In a large sauce pan, cook chorizo over medium heat, add onions, garlic, peppers, cumin and oregano, cook for 5 minutes, stirring occasionally. Add beans, reduce to low and cook 20 minutes, stirring a couple times.

Diced lettuce among plates, tops with beans, olives, cheese, avocado and salads.

Serves 4.

Vegan Greek Salad

Vegan Greek Salad! Used Seiten instead of lamb so good!

Dressing:

  • 1/2 c olive oil
  • 1/2 c red wine vinegar
  • juice of one lemon
  • 4 cloves garlic , minced
  • 1 tbsp dried oregano leaves
  • 1 tsp salt
  • 1/2 tsp black pepper

Combine in a jar and set aside.

Salad:

  • Seitan, sliced thin and fried in a large pan
  • 1 head of romaine, sliced thin
  • 2 tomatoes, quartered
  • 1 red onion, sliced thin
  • 1/4 peppercini
  • 1/4 c vegan cheese, crumbled
  • Tortilla bowls

Toss romaine with dressing. Divide amount plates or fill tortilla bowls and top with remaining ingredients.

Serves 4.

Vegan Taco Bowl

This is what happens when I feel super lazy – pantry taco bowl dinner! Just open a few cans toast a tortilla and voila dinner!

  • 1 can pinto beans, rinsed
  • 1 can black beans, rinsed
  • 1 4oz can green chilies
  • 1 can fire roasted tomatoes
  • Vegan cheese
  • 1 avocado, diced
  • Sliced black olives
  • Vegan ranch dressing
  • Salsa
  • 1 head romaine chopped
  • 4 flour tortillas
  • Preheat oven to 350. Spray an oven proof bowl and place tortilla inside creating a bowl, spray with a little olive oil and bake 5 – 8 min – keep an eye on it, they go from yum to burnt quick!
  • In a medium pan, dump beans, chilies and tomatoes with juice and cook over medium heat for 20 min until thickened, stirring occasionally.
  • Place romaine in the bottom, drizzle with ranch and salad, top with beans, avocado, cheese, more salsa and olives.
  • Serves 4.