Vegan No Meat Chili

The meatless recipe is ideal for vegans who love chili, but cannot have it due to the meat in it. Now, you can! In your chili bowl, you will find beans and a lot of spice. Read the recipe so you can make it at your home tonight.

Ingredients

• 1/2 cup of kidney beans (dry and soaked overnight)
• 1/2 cup of white beans (dry and soaked overnight)
• 1/2 cup brown lentils (dry and soaked overnight)
• 6 cups of tomatoes (chopped)
• 6 cups of water
• 1 cup of mushrooms (chopped)
• 1/2 cup of green bell pepper (chopped)
• 1/2 cup of red bell pepper (chopped)
• 1/2 cup of green beans
• 1/2 cup of celery (chopped)
• 1/4 cups of onions (chopped)
• 1/4 red onion (chopped)
• 3/4 cup of extra firm tofu (extra-firm, drained, and crumbled)
• Salt, black pepper, onion powder, garlic powder, and chili powder to taste

Preparation

1. Rinse and drain the kidney beans, lentils, and white beans.
2. Place the all the washed ingredients in a pot over medium-high, cover it, and let it come to a boil, cooking it for an hour.
3. Place pan over high-heat, put water and tomatoes into it, and bring it to a boil.
4. Decrease the heat to low, let it simmer, and uncover it, cooking it for another hour.
5. Add the tomatoes, mushrooms, red and green bell pepper, celery, green beans, tofu, and onions.
6. Season the dish with black pepper, salt, and garlic, onion, and chili powder.
7. Cook it on low heat for 3 hours.
8. Serve.

Vegetable Roast Salad

Give your body the fuel it needs by eating vegetables prepared in an appetizing and mouthwatering way. One bite of this roast salad and you will want to make a daily habit of cooking and eating it.

Ingredients

• 6 tomatoes
• 2 red onions
• 4 red peppers
• 2 yellow peppers
• 6 garlic cloves
• 1 tbsp of capers
• 1 tsp of paprika
• 4 tbsp of olive oil
• Juice from 1/2 lemon

Preparation

1. Preheat your oven to 428 degrees Fahrenheit.
2. Slice the tomatoes in half and quarter the onions.
3. Place them in a tray with garlic cloves (unpeeled) and pepper to roast them.
4. Drizzle oil over the ingredients, sprinkle with salt, and roast them for about 45 minutes.
5. Place the peppers on a chopping board, peel, and throw away the skins.
6. Remove the seeds from the peppers and slice them into long strips.
7. Place the sliced peppers, onions, tomatoes, garlic without skin, and left over juices from the pan into a bowl.
8. Place paprika, 4 tbsp of oil, lemon juice, and capers into the bowl and season them with black pepper and salt.
9. Use your hands to combine the ingredients, place them in a bowl, and serve either hot or cold.

Vegan Parfait

Just because you are vegan or have become one recently does not mean you have to quit eating your favorite desserts. You can still eat your favorite desserts, but prepare them using vegan ingredients. In fact, even people who are not vegans will love this dessert.

Ingredients

• 200 grams of dark chocolate (dairy-free)
• 85 grams of almonds (without skin)
• 85 grams of cherries
• 150 grams of margarine (dairy-free)
• 100 grams of cranberries (dried)

Honeycomb:

• 5 tbsp of sugar (granulated)
• 1/2 tsp of bicarbonate soda
• 2 tbsp of golden syrup

Preparation

1. To make the honeycomb, use oil to grease the baking tray.
2. Melt sugar and syrup in a pan over low heat.
3. Increase the heat once the ingredients have melted and wait for the mixture to bubble.
4. Put bicarbonate soda into the pan.
5. When it begins to form a foam, pour the mixture on the baking tray.
6. Allow the baking tray to cool for about 20 minutes.
7. Chop the honeycomb into pieces.
8. Use a cling film to line a loaf tin.
9. Smooth the cling film to get rid of creases.
10. Chop the almonds and break the dark chocolate into pieces.
11. Place a bowl containing margarine and chocolate over a pan of water on low-heat and stir to melt.
12. Take the bowl off the pan and add in the almonds, honeycomb, cranberries, and cherries.
13. Place the mixture into the loaf tin, fold the cling film over the dish, and place it in the freezer for an hour.
14. Remove the parfait from the freezer and place it into the fridge.
15. Cut the parfait into slices and serve.

Rice And Bean Soup

Ingredients

• 1 tbsp of sunflower oil
• 1 chopped onion
• 2 minced cloves of garlic
• 2 stalks of chopped celery
• 2 chopped carrots
• 2 bay leaves
• 4 tsp of paprika
• 3 cups of tomato juice
• 1/2 cup of tomato paste
• 2 tsp of thyme (dried)
• 1 green bell pepper (seeded and chopped)
• 1 red bell pepper (seeded and chopped)
• 3 cups of vegetable bouillon
• 1 can of coconut milk
• 1/2 cup of long-grain rice
• 1 can red kidney beans
• Black pepper and sea salt, to season
• Store-bought croutons, for garnish

Preparation

1. Add oil in pan to heat it.
2. Add in onion and cook them on medium-high heat for 7 minutes.
3. Add in the carrots, peppers, garlic, celery, bay leaves, 2 tsp of paprika, and cook for an additional 5 minutes.
4. Add in thyme leaves, tomato juice, and tomato paste and cook for another 5 minutes.
5. Add in the rice, coconut milk, and bouillon, and bring it to a boil.
6. Decrease the heat and allow it to simmer for about 30 minutes.
7. Put in the kidney beans and cook for 15 minutes.
8. Discard the bay leaves and season it with black pepper and salt.
9. Garnish it with croutons and serve.

Pudding Of Yorkshire

Ingredients

• 3 oz. of vegan margarine
• 4 oz. of self-rising flour
• A pinch of salt
• 1/2 pint of soya milk
• 2 oz. of egg replacer (whole)

Preparation

1. Preheat your oven to 425 degrees Fahrenheit.
2. Place 1 tsp of margarine into 12 compartments of a bun tray.
3. Place the bun tray close to the top of your oven and place a baking pan underneath it.
4. Use a whisk to combine the salt and flour.
5. Combine the egg replacer with 2 fluid oz. of water.
6. Pour it into the jug containing milk and mix.
7. Place it in the oven for 10 minutes.
8. Add in 1/2 of the liquid into the dry mixture.
9. Make it into a smooth paste, and then add rest of the liquid in.
10. Place the batter into a jug and pour into each of the 12 compartments.
11. Cook for 20 minutes and serve.

Vegan Pancakes

Ingredients

Dry Mixture:

• 1 cup of pastry flour (whole wheat)
• 1 tsp of baking powder
• 1/4 tsp of salt

Wet Mixture:

• 1 can of white beans (rinsed and drained)
• 1 1/2 cups non-fat milk (unsweetened)
• 1/2 cup of rolled oats
• 2 tbsp of olive oil
• 2 tbsp of sugar
• 1 tbsp of ground flaxseed combined with 2 tbsp of warm water
• 1 tsp of vanilla extract

Preparation

1. Combine all the dry ingredients in a bowl.
2. Place all the wet ingredients into the bowl of a food processor and blend.
3. Add the wet mixture into the bowl of dry ingredients and use a wooden spoon to mix.
4. Place a skillet over medium-heat.
5. Cook the mixture, until bubble start forming.
6. Flip and cook for few more minutes.
7. Serve.

Mushroom And Chickpea Curry

Ingredients

• 1 onion (chopped)
• Vegetable oil
• 2 garlic cloves (crushed)
• 2 tomatoes (chopped)
• Salt to taste
• 1 tsp of turmeric powder
• 1 tsp of Indian garam masala
• Chilli powder to taste
• 1 can of chickpeas (drained)
• 1 pound of mushrooms (sliced)
• 2 tbsp of water
• 3 tbsp of coriander leaves (chopped)

Preparation

1. Fry onion in oil.
2. Add tomato, garlic, and cook for 3 minutes.
3. Add in salt and spices.
4. Add in the chickpeas, mushrooms, chili, and water.
5. Cover the pan and let it simmer until the mushrooms soften.
6. Mix half of the coriander leaves and garnish the dish with the remaining leaves.
7. Serve.

Homemade Tofu

Ingredients

• 2 tbsp of vegetable oil
• 1 onion (diced)
• 2 tsp of garlic (crushed)
• 1 pound of extra firm tofu (crumbled)
• 2 tomatoes (diced)
• 1 tsp of turmeric
• 1 tsp of sea salt
• 1 tsp paprika
• Black pepper to taste
• A pinch of cayenne pepper
• 1 tbsp of shoyu

Preparation

1. Place a pan containing oil on medium-high heat.
2. Add in garlic, onion, and allow it cook for about 5 minutes, keep stirring.
3. Add in tofu and cook for another 5 minutes, keep stirring.
4. Add rest of the ingredients into the pan and cook for 5 minutes more, keep stirring.
5. Serve.