VEGAN CHALLENGE: DAY 2
- Amy V
- Mar 14, 2019
- 2 min read
Captains Log: The success of last nights dinner had me hopeful for a FRUITFUL second day. ~cough~
In all seriousness, last nights Vegan Korean "Beef" on Rice was a winner. I can definitely see myself eating that regularly; it was quick and easy to make, looks pretty on a plate (we eat with our eyes first, right?) and most importantly it filled me up! Everyone tried a little and they all liked the flavor, although most stuck the meat version.
My kids are sick, and I have a lot to do around the house, so eating was pushed to the wayside today (like a lot of moms). It was an "eat over the sink" kind of afternoon. But I made up for that at dinner with my Meaty Meatless Chili.
It's colorful, and filling and something I recognize. It's comfortable and that's what I'm looking for tonight. Maybe incorporating more vegan dishes into our diets won't be as difficult as I once anticipated.
I suppose you could make ANY chili recipe a "vegan" chili by loading up on beans and staying away from any meat. But I really like the mouth feel of a meaty chili, and since the Textured Vegetable Protein experiment went so great in the Korean "Beef" on Rice recipe, I thought, why not toss some into the mix tonight. I found my TVP at my local Bulk Barn, and as I previously said, two cups cost around $0.75. They had instruction cards readily available next to the bin and I was surprised at how simple this is to work with. I'm eager to experiment more! To "activate" or re-hydrate just add boiling water in almost equal parts. I always add a little less water, especially if the TVP is going to be swimming around in a sauce for awhile. You can add whatever seasonings or flavorings you like, as it is basically tasteless otherwise and it absorbs flavor well. I'm curious about trying liquid smoke in the future to test the waters of versatility with this product.
The chili turned out great, and was very filling, again I did not miss the meat in this meal.
The recipe is down below!
B: Special K Red Berry/All Bran, 1/2 cup Almond Milk
L: Leftover Korean "Beef"
D: Meaty Meatless Chili
Meaty Meatless Chili
2 cups Textured Vegetable Protein
1 large onion chopped
2 Celery Stalks (chopped)
2 Medium Carrots (chopped)
3 Garlic Cloves diced
1 Can Red Kidney Beans
1 Can Sweet Corn
1 16 oz can Diced Tomatos
1 8 oz can Tomato Sauce
1 tsp vegetable oil
2 tsp Salt/Pepper
1 Tbsp Cumin
1/2 Tbsp Chili Powder
1/2 Tbsp Smoked Paprika
1. Heat oil in skillet and saute vegetables until opaque. Add the TVP and garlic. Cook for 2 minutes. Add Diced Tomatoes and Tomato sauce.
2. Add all spices and bring to a rolling simmer.
3. Reduce and simmer for 1 hr.
4. Add Beans and Corn, heat through. Serve hot.
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