Veggie Chili

This vegan chili is so good and chock full of veggies!

  • 2 tbsp cumin
  • 2 tbsp olive oil
  • 1 onion, sliced thin
  • 3 cloves garlic, minced
  • 2 jalapeños, chopped fine
  • 2 tbsp chili powder
  • 1 tempeh bar, crumbled
  • 1 zucchini, diced
  • 1 sweet potato diced
  • 2 15 oz cans black beans, rinsed
  • 1 28 oz can crushed tomatoes
  • 2 c water
  • Salt and pepper
  • 1 diced avocado
  • 1 bunch green onions, chopped
  • 1/2 c shredded vegan cheese

In a large pot heat oil over medium heat. Add onions, garlic and jalapeños and cook until onion is soft.

Add the spices, Zuks and potato and cook for 3 – 4 minutes. Add beans, tomatoes and water and bring to a boil, then simmer for 30 minutes.

Serve topped with avocado, onions and cheese.

Serves 8.

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Tuscan Bean and Fennel Soup

This soup is so easy and tasty!

  • 1 fennel bulb, diced
  • 4 cloves garlic, minced
  • 2 15oz cans white beans
  • 1 bunch kale, steam removed and chopped
  • 2 tbsp olive oil
  • 1 can 28 oz tomatoes, topped
  • 1 15 oz diced tomaotes
  • 1 bay leaf
  • 1 qt veggie broth
  • 1/2 tsp red pepper flakes
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Parmesan rind (if vegetarian)

In a large pot, heat oil and add fennel, cook over medium heat for 5 min. Add garlic, cook for 30 seconds. Add tomatoes, broth, beans, bay leaf, parm rind and spices. Cook for 20 – 40 minutes on low heat. Add kale and cook for 5 minutes until tender.

Remove bay leaf and serve.

Serves 6.

Spanish Rice with Chorizo, Beans & Squash

This is from Diana Henry’s Simple. I swapped out vegan chorizo and veggie stock to make it vegan. This is a hearty stick to your ribs dish and makes a LOT! I ended up freezing 2 quart bags for future emergency meals.

  • 1 tbsp saffron, soaked in 3 tbsp of boiling water
  • Olive oil
  • 1 large onion, sliced thin
  • 2 cloves garlic, crushed
  • 14 oz pumpkin or butternut squash, cubed into 1 inch pieces
  • 28 oz diced tomatoes
  • 1 tbsp smoked paprika
  • 1 tsp chili flakes
  • 14 oz white beans, rinsed
  • 1 quart stock
  • 1 1/2 c Spanish paella rice
  • Salt and pepper
  • 1/4 c parsley, minced
  • Lemon wedges

Heat oil in a deep skillet, at least 12 inches, over medium heat. Add 1 tbsp oil and brown sausage, remove once browned. Add a little more oil and sauté the onions and garlic until soft. Add the squash, paprika, chili flakes and tomatoes and cook for 20 minutes, covered.

Stir in the beans, stock and saffron water. Return sausage to the pan then pour the rice around the sausage and season well. Cook uncovered for 35 – 45 minutes until rice is tender stock is absorbed. Serve with parsley and lemon wedges.

Serves 6 – 8.

Pantry Tacos

This recipe for tacos literally came from what I had on the shelf! These are vegan if you use vegan cheese.

  • 1 can fire roasted tomatoes
  • 1 can black beans, drained
  • 1 can fire roasted chilies
  • Olives
  • Sliced avocado
  • Sliced red onion
  • Cheese of choose
  • Tortillas, warmed
  • Hot sauce

In a medium pot, combine tomatoes, beans and chilies and cook over medium heat for 15 – 20 minutes, until it thickens – mashing the beans a little.

Scoop into tortillas 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.
  • Black Bean Taquitos

    These are from Vegan Comfort Classics – so good! I made a few changes to the recipe, you can pretty much use any veggie – I had shredded carrots so that is what I used.

    • 1 small onion, chopped
    • 1 bunch green onions, chopped
    • 4 cloves garlic
    • 1 tsp cumin
    • 2 tsp chili powder
    • 1 can black beans, rinsed
    • 1 jalapeño, chopped
    • 1 c carrots, grated
    • 1 4 oz can diced chilies
    • Corn Tortilla, small
    • Vegan Nacho Cheese sauce
    • vegan sour cream

    Preheat oven to 350.

    Combine all ingredients except the tortilla, nacho sauce and sour cream in a food processor and pulse to combine and roughly chop. Pour into a bowl and stir in 1/2 c nacho sauce. Steam the tortillas lightly so you can work with them. Add 2 tbsp bean mixture and roll, repeat and place in a baking dish. Spray with olive oil. Bake for 20 minutes until crispy.

    Drizzle with sour cream and nacho sauce.

    Serves 4 – 6.

    Tomato Braised White Beans

    This is adapted from Dinner by Melissa Clark – I moved it to the slow cooker and cut back on the chorizo a bit. You can leave out the chorizo for a wonderful vegan meal.

    • 1 tbsp olive oil
    • 4 oz cured chorizo, chopped
    • 1 tbsp tomato paste
    • 1/2 tsp cumin
    • 1/2 tsp smoked paprika
    • 2 c carrots, diced
    • 2 c celery, diced
    • 2 c onion, diced
    • 2 cloves garlic, minced
    • 2 c white beans, drained and rinsed
    • 1 14 oz can diced tomatoes with juice
    • 1/2 tsp salt
    • 2 sprigs thyme
    • 2 sprigs rosemary
    • 1 bay leaf
    • 1/2 tsp black pepper
    • 8 oz baby spinach

    In a multicooker on medium sauté, heat the oil and add the tomato paste, cumin and paprika, stir to combine and cook 1 minute. Stir in carrots, celery, onions and garlic, stir and cook 5 minutes until soft. Add beans, tomatoes, salt, thyme, rosemary, bay leaf and chorizo, stir to combine. Cook on low in slow cooker mode for 4 hours.

    Season with salt and pepper. If it’s a little thin, cook on reduce for 10 minutes. Stir in the baby spinach.

    Serve with a drizzle of olive oil.

    Serves 6.