The 30-Minute Vegan - Mark Reinfeld [83]
PUT THE TEX IN YOUR MEX CHILI
This is a superquick and simple chili that will put the Tex in your Mex. Visit your local ethnic market or ethnic food aisle in the supermarket to experiment with the many varieties of dried chiles available. To enhance the flavor, if you have time, cook at lower temperatures for longer periods of time. Serve with Vegan Sour Cream (page 289) and Savory Toasted Pepitas (page 90).
SERVES 6 TO 8
4 cups water or vegetable stock
1½ tablespoons chile powder
2 teaspoons ground cumin
1 cup yellow onion, chopped small
1 cup sliced celery
4 garlic cloves, pressed or minced
1 (8-ounce) package seitan, chopped
1½ cups chopped tomatoes, or 1 (14.5-ounce) can of fire-roasted tomatoes
1 green bell pepper, seeded and diced
1 jalapeño or other hot pepper, seeded and diced
1 (15-ounce) can pinto beans, drained (1½ cups cooked beans)
1 (15-ounce) can kidney beans, drained (1½ cups cooked beans)
1 (6-ounce) can tomato paste
1 cup fresh or frozen corn (optional)
3 tablespoons soy sauce
3 tablespoons minced fresh cilantro
1½ teaspoons sea salt, or to taste
½ teaspoon black pepper, or to taste
1. Place the water, chile powder, and cumin in a large pot and place over medium-high heat. Begin prepping the onions, celery, garlic, seitan, tomatoes, pepper and jalapeño, and place them in the pot as you go.
2. Lower heat to medium-low; add the beans, tomato paste, and corn, if using; and cook for an additional 10 minutes, or until all of the ingredients are tender, stirring occasionally. Add the soy sauce, cilantro, salt, and pepper. Give it a good stir, and enjoy.
Variations
• For different smoky tastes, try the following: Soak two dried chile peppers of choice in warm water. Remove the seeds, chop, and add along with the other vegetables. Try chipotle, ancho, or guajillo.
• Replace the seitan with 8 ounces of tofu or tempeh, marinated and roasted (see page 28), and crumbled.
• Replace some of the water or stock with tomato juice.
• This is an oil-free dish. If you wish, for added flavor, you may sauté the onions, garlic, and celery in 2 tablespoons of oil for 2 minutes before adding the remaining ingredients.
• For Chili Dogs, another popular comfort food, top off a veggie dog with some chili and Nacho Cheese Sauce (page 242).
WE WILL ROCK YOU THREE-LAYERED NACHOS
A football game day favorite, these nachos are a crowd-pleaser. With the tempeh bean dip on the bottom, covered in cheese sauce, and salsa on the side, this dish is not short on flavor or excitement. You may wish to add some diced tomatoes and avocado on top. If you have extra time, go for the tomatillo salsa; otherwise, store-bought salsa does the trick.
SERVES 6
1 recipe Tempeh-Bean Dip (recipe follows)
8 ounces tortilla chips
1 recipe Nacho Cheese Sauce (recipe follows)
1 large tomato, diced (optional)
1 medium-size avocado, diced (optional)
Premade salsa, Tomatillo Salsa (recipe follows), or Salsa (page 82)
Tempeh-Bean Dip
1 (15-ounce) can refried beans (pinto or black)
4 ounces tempeh, crumbled
½ yellow onion, diced
½ red bell pepper, seeded and diced (optional)
½ green bell pepper, seeded and diced (optional)
1 teaspoon soy sauce
½ cup water
Nacho Cheese Sauce
½ cup nutritional yeast
2 tablespoons flour (we use whole spelt flour)
1 teaspoon onion powder
1 teaspoon chile powder (preferably chipotle)
½ teaspoon sea salt
1 cup soy milk
1 teaspoon soy sauce
1. Preheat the oven to 425°F. Place all of the Tempeh-Bean Dip ingredients in a small saucepan over medium heat for 5 minutes, stirring occasionally. Transfer to the bottom of a baking dish or casserole pan. Cover with the tortilla chips.
2. In a sauté pan, whisk all of the Nacho Cheese Sauce ingredients, turn on the heat to medium, and stir for 3 to 4 minutes,