Vegan Recipe Collection Over 800 Vegan Recipes

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place the eggplant in a strainer, toss it with the salt and lit stand for 1 hour to remove excess moisture.
Pat eggplant dry with paper towels.
Heat the oil in a large chilli pot over medium heat. Add the onion, bell pepper, mushrooms, garlic, and
reserved eggplant. Cover and cook until the vegetables have softened, about 10 minutes. Add the
tomatoes, chilli powder, oregano, tomato juice, water and salt and pepper. Lower the heat and simmer
30 minutes, stirring occasionally. Taste and adjust seasonings. Garnish with fresh parsley and basil.
Serve over pasta!
Tex Mex Tempeh Chili
2 tbsp olive oil
1 lb tempeh, diced
1 cup chopped onion
2 garlic cloves, minced
2 jalapenos, stemmed, seeded and minced
4 tbsp American style chili powder
1 tsp ground cumin
1 tsp dried oregano, preferably Mexican
1 can (16oz) tomato sauce or passata
1 cup water or vegetable stock
salt and freshly ground black pepper to taste
Heat the oil in a large chili pot over medium heat. Add the tempeh and onion and cook, stirring
frequently until the onion has softened, about 10 minutes. Add the garlic, jalapenos, chili powder, cumin,
oregano, tomato sauce, water and salt and pepper. Bring to a boil, lower the heat and simmer 30
minutes, stirring occasionally. Taste and adjust seasonings, cooking longer, if necessary, until desired
consistency is reached.
Five Way Cincinnati Chili
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