Monday, April 10, 2017

Vegan Green Chili


This green chili is so good! It is a top request at my house and we use it to smother burritos, potatoes, on top of mac and cheese, and straight from a bowl. It is rich and savory with the right amount of spice. We buy roasted green chilis in the autumn and freeze them to use throughout the year. You can also buy them roasted and frozen at the grocery store.

Vegan Green Chili


1 tbsp toasted sesame oil
1 tbsp vegan margarine
1/2 small white onion, diced
1 clove garlic, minced
8 oz cubed seitan

1/2 tsp black pepper
1 tsp nutritional yeast
1/2 tsp dry mustard powder
1/2 tsp oregano
1 tsp liquid smoke

1/2 tomato, diced
24 oz fire roasted chopped green chili (comes frozen in packs)
3-4 cups water
1/3 cup flour, whisked into 1 cup cold water until there are no lumps
1 tbsp vegetable bouillon
1 tsp salt


Heat the sesame oil and margarine in large pan over medium heat. Add the onion and saute until the onion begins to turn translucent. Add the minced garlic and cubed seitan and cook until the seitan begins to brown.

Add the seasonings next which are the black pepper, nutritional yeast, mustard powder, oregano, and liquid smoke. Stir to coat the seitan and then add the tomato, green chili, water, flour mixture, bouillon, and salt. Bring to a low boil and let it simmer until it thickens up to a gravy like consistency. This is great over breakfast burritos, with beans and rice, or even eaten like a stew.

For 6 - 1 cup servings. Nutritional information from: Very Well Recipe and Nutrition Calculator

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