Tuesday, 05 January 2010

• Recipe: Vegan Chili And Cornbread Dinner

  
  

  
  Nothing is more comforting than a bowl of hot chili with a side of cornbread to combat the bitter cold of winter. For those of us who are vegetarian or vegan, however, we're really limited on options.
  
  Or are we really? Well, perhaps we aren't. Here's an easy vegan chili and cornbread recipe. You can have your chili and eat it too! Even feed it to your family and friends, I promise you, they won't be able to tell it's vegan!
  
  Ingredients:
  
  Chili:
  
  

  • 1 medium onion, chopped
  • 1 medium bell pepper, color of your choice, chopped
  • 4 cloves of garlic minced, or 1/2 tsp garlic powder
  • 1 lb. vegetarian ground beef substitute or crumbled extra-firm tofu
  • 2 cups salsa of your choice
  • Anywhere from 2 (mild) to 8 (hot) tbsp. chili powder, depending on desired spice level
  • 2 cans (approx. 16 oz.) rinsed and drained pinto beans
  • 1 large can (approx. 28 oz.) whole tomatoes, undrained
  • 1 package (approx. 16 oz.) frozen corn
  • 1 bottle (12 oz.) stout or amber ale (optional)

  
  Cornbread:
  

  • 1 1/4 cups all-purpose flour
  • 3/4 cup corn meal
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup sugar (optional if sweeter cornbread is desired)
  • 1 cup Silk brand soymilk
  • 1/4 cup vegetable or canola oil
  • 1 1/2 tsp Ener-G Egg Replacer
  • 2 tbsp water

  
  Directions:
  
  Chili:
  
  In a large pot, cook onion, bell peppers, garlic, and ground beef substitute or tofu over medium heat, stirring frequently, until heated throughout. Add in all other ingredients, breaking up tomatoes as you pour them in. Heat to boiling, then reduce heat. Cover and simmer for 30 minutes. Top with non-dairy cheese substitute and non-dairly sour cream (optional). If additional spice is desired, add crushed red pepper or your favorite hot sauce to taste. For those of us who enjoy beer: tastes great served with a well-hopped beer such as an IPA. Makes 8 servings.
  
  Cornbread:
  
  Preheat oven to 400°. Combine dry ingredients in a large bowl. In a small bowl, combine egg replacer and water. Add soymilk, oil, and egg replacer mixture into dry ingredients, mixing until dry ingredients are moistened. Coat an 9" circular baking pan in non-stick spray, pour batter into pan. Bake 20 to 25 minutes or until light golden brown and toothpick comes out clean when inserted in center. Cut into 8 wedges. Top with Earth Balance vegan margarine and serve warm with chili.
  

  • 10:31 AM
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