Hearty Vegan Red Bean Chili
1.Sauté aromatics: In a large pot, heat olive oil (or broth). Add onion, garlic, carrots, celery, and bell pepper. Cook over medium heat for about 5–7 minutes, until softened.
2.Add spices: Stir in chili powder, cumin, paprika, and oregano. Let the spices bloom for 1 minute to enhance flavor.
3.Add remaining ingredients: Mix in red kidney beans, diced tomatoes, crushed tomatoes, tomato paste, and vegetable broth. Stir well to combine.
4.Simmer: Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until chili thickens and flavors meld.
5.Adjust seasoning: Taste and add salt, pepper, cayenne, or lime juice as needed.
6.Serve: Ladle into bowls and top with chopped cilantro, avocado slices, or vegan sour cream. Enjoy with whole grain bread or over brown rice or quinoa.
“Nacho” Vegan Baked Potato
1.Bake the potatoes: Preheat oven to 400°F (200°C). Poke holes in potatoes with a fork. Rub with oil and salt (optional), then bake for 45–60 minutes, or until fork-tender.
2.Make the cheese sauce: While potatoes bake, prepare the vegan nacho cheese by blending the listed ingredients until smooth
3.Prepare toppings: Warm black beans, dice vegetables, and prep your desired toppings.
4.Assemble: Slice baked potatoes open and gently fluff the insides with a fork.
5.Top generously: Pour vegan nacho cheese over the potato, then layer on black beans, tomatoes, onions, corn, jalapeños, and avocado
6.Finish & serve: Garnish with cilantro and a squeeze of lime. Serve warm with a fork—or just dig in!