Chili con Tempeh

Un día se siente como la primavera, la siguiente se siente más como Winter nuevo. Un día que estoy publicando recetas de ensaladas y hoy he vuelto a cálido, Los alimentos como el chile comforing.

Esta es mi opinión vegana en Chili con Carne, pero en lugar de carne, tempeh desmenuzado esté dorado para darle esa misma “fornido” textura. The vegetables you add are up to you. I usually add whatever I have in the fridge and this time it was zucchini and green beans. Take the spice level up or down according to your taste. That’s one of the nice things about dishes like chili – you can really personalize them and make them your own.

My Chili con Tempeh recipe is a special request from the most special person I know. I hope it warms his body to even a fraction of how warm his heart is. Disfrutar!

Chili con Tempeh


Ingredientes

8 oz. tempeh
2 Tbs. aceite de cártamo
Sal y pimienta al gusto
1 Tbs. vegetariano, salsa inglesa sin gluten
1 cebolla amarilla mediana, picado
4 dientes de ajo, picado
2 pimientos, cualquier color, chopped
1 grande o 2 zanahorias medianas, chopped
1 calabacín, chopped
1 taza de ejotes, chopped
1-4 oz. puede chiles verdes
1 Tbs. chile en polvo
1 Tbs. comino molido
1 Tbs. cilantro molido
1 Tbs. paprika
1-28 oz. pueden tomates cortados en cubitos
1-15 oz. Frijoles rojos, escurridos y enjuagados
1 taza de caldo de verduras bajo en sodio o agua
2 Tbs. cilantro fresco, chopped
2 cebolletas, finamente picado
Crema agria vegana, cheddar shreds, for garnish (opcional)

Instrucciones

Cut the tempeh into chunks and pulse in a food processor until it has a coarse meal texture.

Heat the oil in a large sauté pan over medium high heat. Add the tempeh, sal y pimienta, and Worcestershire sauce and cook until the tempeh has browned and crisped up a bit, acerca de 10 acta.


Add the onions and garlic to the tempeh and cook them until the onions have softened. Añadir los pimientos, zanahorias, zucchini and green beans to the pan and cook for 5 más minutos. Mix in the green chiles and then add the spices to the pan, stirring the mixture to incorporate the spices throughout.

Mezcle los tomates y los frijoles. Add the broth or water. Stir well and scrape up any stuck bits from the bottom of the pan. Bring the chili to a boil, then reduce the heat to medium, cover the pan and simmer for at least 15 acta. The longer it simmers, the more the flavors will deepen.


Antes de servir, test that the spices are to your liking and adjust, si es necesario. Remove from heat and stir in the cilantro and scallions. Serve with vegan sour cream, cheese shreds and/or your favorite toppings. Disfrutar!
La “V” Palabra: Dígalo. Cómetelo. Vívelo.

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2 Las respuestas a Chili con Tempeh

  1. Gabby @ the veggie nook Abril 13, 2012 en 5:14 en #

    Mmm I make something really similar to this and your version looks so tasty! I need to try putting green beans in chili!

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