And last night for dinner I used up the rest of the chili. This is one of those recipes that you can’t believe it is vegan because it is so cheesy, melty, tastes like you should be eating it at a Superbowl party. Actually the last part is true, if you must go to a Superbowl party you should bring this. Don’t share with the non-vegans, you don’t want them to know our secrets.
This version I used up leftover chili and homemade re-fried beans. You can also use cans of both which also tastes pretty darn good. I also had some vegan cheese left over from making vegan chili cheese dip for New Year’s eve, but you could go without if that isn’t your thing. It won’t be as good, but still worth it.
I usually make this in the oven, but last night I used my slow cooker while we were out climbing. I used exactly the same recipe and cooked it for 2 1/2 hours on high. It turned out really well.
One warning, it is very easy for two people to sit down and eat this whole recipe, so I recommend taking very small portions so you can go back for seconds and thirds without actually eating that much. Also reminding yourself you want it for lunch tomorrow can help. Just be careful.
I’m not sure what to call this Chili Cheese Bean Casserole is the descriptive name. It could also be Mexican lasagna, tortilla bake, layers of happy. I don’t know. If you have a name let me know.
Hmm, more ways to use chili? Oh yes my friend, so many ways. I often get asked what my go to meal is, well it’s whatever is leftover reused. I’m sure everyone does this, you make the food and later in the week you have leftovers. Leftovers are wonderful, especially when they don’t taste like leftovers. Chili is wonderful for this, it works in lots of yummy comfort food type meals.
So this would be my week. First make chili for dinner, mm, yummy. Eat that with some bread, salad, whatever. Good stuff. The next day for lunch or dinner you have two options depending on your time. Mac and Cheese with Chili, or Chili Salad.
Chili Salad I often made and took to work with me, but it is also hearty enough to eat for dinner at home if you need something quick.
Vegan Chili Salad
Leftover Chili or refried beans (depending on how much you eat 1/4 -3/4 cup)
Salad greens (However big a salad you want to eat)
plain vegan yogurt (about 1 tbl per 1/4 chili)
salsa (about half as much as the amount of chili you are using)
Hot sauce (if you like it spicy)
Squeeze of lime juice
dash of cumin
Mix everything except the greens and chili in a bowl.
Top with the greens.
Add chili and stir.
Note: If I’m at home I heat the chili a little before I put it on the salad, if I’m not I eat it cold which is also super tasty.
It’s winter which is always the time for comfort food. And right now after the holidays is it a time for quick comfort food that makes you feel warm all the way to your soul. Mac and cheese is one of those. This is pretty quick, you boil the water for the noodles, then once they go in you can start making the sauce. So not counting water boiling time, this takes about 8 minutes. Not bad for a feel-good happy gooey lunch or dinner.
I also love to serve this with chili for a super happy healthy gooey comforting meal. Ohh yeah. Did I mention this vegan mac and cheese will fill the void that was once filled with cheese? Ohh it will.
Vegan Mac and Cheese
8 ounces pasta
2 tbl vegan butter
3 tbl non dairy milk
3 tbl flour
1 cup of noodle water (from cooking pasta)
1/2 tsp of mushroom or vegetable broth powder (optional if you don’t have it on hand)
3 tbl nutritional yeast
3 tsp tahini
3 tbl vegan cream cheese
1 tsp mustard
1 tsp lemon juice (you could also use apple cider vinegar if you have to)
1/4 tsp salt
Grated vegan cheese (optional) (I only use it when I have leftover that needs to be used up)
Cook pasta, saving the water.
In a separate pot melt the butter over med/low heat.
Add milk, then quickly whisk in the flour until it is incorporated into the butter making a paste.
while whisking slowly add noodle water. Whisk until smooth.
Add broth powder, nutritional yeast, tahini, cream cheese, mustard, lemon juice, salt, and cheese if using, stir together.
Heat until everything is warmed through.
Added pasta and stir to combine.
Note: The sauce should be thick, but you can add more noodle water or milk if it is too thick for your taste.
I few years ago I won the Vegetarian Times reader recipe contest with my pot pie recipe. I’m including the recipe below, but here is the link to Vegetarian Times if you are interested in others comments and the like. Vegetarian times
I know the ingredients look daunting, but it is worth it. You could also get a pre-made pie crust to speed things up. Just make sure it is vegan.
This is a dish I like to make for Thanksgiving when I am going to non-vegan households as I can enjoy it as a full meal, and others can have a bit as a side dish.
I have also made the pot pie gluten free one thanksgiving for a friend who could not have gluten, it was just as good. For the crust I used Bob’s Redmill gluten free baking mix instead of flour. I used the exact same measurements and all that. For the roux ( oil flour mixture that is the start of the gravy) I used chickpea flour, same amount. Also make sure your tamari is gluten free, or substitute salt. I really have no idea how much, I usually get the Gluten free tamari anyway.
1 TBL olive oil
2 medium Potatoes, diced
2 Carrots, sliced
2 cups Mushrooms, sliced
1 large Onion, diced
1 cup Broccoli, chopped
2 cloves Garlic, minced
For the Tofu
1 TBL Olive Oil
1 lb Tofu, cut into cubes
2 TBL San-J Tamari
¼ tsp granulated garlic
Few dashes Cayenne
For the Sauce
1 TBL olive oil
¼ cup Flour
3 TBL veggie broth powder
2 cups water
½ plain Soy Milk
½ tsp Worcestershire sauce
3 TBL Red Wine
¼ cup San-J Tamari
1 tsp Hoisan sauce
¼ tsp granulated garlic
1//8 tsp Cayenne
½ tsp Salt
1 TBL fresh Thyme, minced (can also use dried, about 1 tsp, or take it out altogether)
1 TBL fresh Sage, Minced (can also use dried, about 1 tsp, or take it out altogether)
1 tsp black Pepper
For the Crust
1 ¼ cups Flour
½ tsp Salt
½ cup Crisco
2-4 TBL cold water
1 tsp fresh Rosemary, Minced (can also use dried, about 1/2 tsp, or take it out altogether)
1 tsp fresh Sage, Minced (can also use dried, about 1/2 tsp, or take it out altogether)
Put the Carrots and Potatoes in a pot, cover with water and cook until just tender, about 10 minutes.
Drain and set aside.
Heat oil in a skillet and cook tofu over medium/high heat.
When tofu starts to brown add 2 TBL Tamari, Garlic and Cayenne. Once tamari has cooked off turn off heat and set aside.
In a large cast iron dutch oven heat oil, add mushrooms and cook for 2 minutes.
Add onion, Broccoli and Garlic sautéing for about 2 minutes until the onions are just beginning to soften.
Mix the Veggie Broth Powder into the water.
Push veggies to the side of the dutch oven.
Add 1 TBL of oil to the bottom of the pot. With a fork stir the flour into the oil. Continue to mix the flour into the veggie mix
Pour water, broth powder mixture into the veggies while stirring constantly.
Once mixture is smooth add the soy milk, Worcestershire sauce, Red Wine, Tamari, Hoisan sauce, Galic, Cayenne, Salt, Thyme, Sage and Black Pepper.
Add Tofu, Potatoes and Carrots and stir to combine.
Turn off heat and let stand while making the crust.
Pre-heat oven to 375.
To make the crust combine the Flour, Salt and Crisco in a bowl.
Mix with a pastry blender or fork until mixture in crumbly and lumpy. Do not over-mix.
Add Rosemary and Sage mixing briefly.
Add cold water, start with 2 TBL and add slowly. You want your crust to star sticking together and pulling away from the bowl.
Shape dough into ball until you shape it with your hand.
Once crust is ready you can put it in a plastic bag and using your hands push out from the center of the ball.
Keep shaping the dough until it is the size of your dutch oven.
Take crust out of the bag and place in dutch oven.
With a sharp knife poke holes in the crust to let the steam escape.
Put pot pie in the oven and bake for 45 minutes, until crust is starting to brown. Let sit for about 10 minutes before serving.
My mother-in-law is awesome! Last night she made me vegan lasagna, so yummy. The first time she made it for me was the first time she met me. It was also only about a year into my being vegan. I had not had the guts to try vegan lasagna because I was so tied to what lasagna taste like to me. Well, my mother-in-law rocked it! I went home after that visit and made the recipe my own. Here is my version of vegan lasagna.
2 TBL Olive Oil
1 large onion, diced
8 oz sliced mushrooms
One med zucchini, diced
1 bunch spinach, washed and chopped
5 cloves garlic, minced
½ C. Vegetable Broth
1lb Firm Tofu
1 TBL Lemon Juice
8 oz Vegan Cream Cheese
3 TBL Italian Seasoning
½ tsp garlic powder
Salt and pepper to taste
¼ C. Nutritional yeast
¼ cup red wine
2 Jars Spaghetti Sauce
1 box lasagna noodles
Heat oil in skillet, add onion and mushrooms, sauté for about 3 minutes until they start to soften.
Add Zucchini and sauté one more minute.
Add garlic and spinach, turn off heat and cover. Set aside.
In a large bowl combine tofu, veggie broth, Italian seasoning, garlic powder, salt and pepper and Nutritional yeast. Mix well.
Add Cream cheese and sautéed veggies and mix well.
In a 9×13 pan pour ½ a jar of sauce. Lay uncooked noodles in pan to cover the bottom.
Pour the rest of the jar of sauce on noodles.
Layer with 1/3 of the tofu and veggie mixture.
Place more noodles on top of this.
Pour wine into empty sauce jar and shake to clean out jar. Pour on noodles then add ½ jar of sauce and spread around.
Layer with ½ the remaining cheese and veggie mixture.
Add another layer of noodles, sauce and cheese and veggies.
Cover with aluminum foil and bake 30 minutes.
Remove the foil and cook 15-30 minutes more until the noodles are soft.
Let lasagna sit for 5-10 minutes before serving.
It’s fall, and we are back in the cold weather after living is San Diego for two years. I love the fall, but it always makes me want to eat soup and chili, things that are warm and comforting. This chili recipe is spicy, flavorful, and has been loved by many a meat eater. The great part is the chewy texture without the fake meat flavor going on. It’s also super quick and easy to throw together.
1/2 cup dry brown lentils
3/4 cup uncooked barley
2 3/4 cup water
2 TBL vegan worchestershire sauce
3 TBL tamari
2 TBL mushroom or vegetable broth powder
1 15oz can kidney beans
1 15oz can black beans
1 15oz can corn, or 2 cups frozen corn
1 28oz can diced tomatoes
2 chipotle peppers in adobo sauce, minced
1 medium onion, diced
2 TBL molasses
1 TBL chili powder
1 tsp. cumin powder
1 tsp. garlic powder
Mix lentils, barley, water, worchestershire, tamari, and broth powder in a soup pot over medium heat.
Cook until water is almost absorbed, about 30 min.
Add the rest of the ingredients and cook 20-30 minutes more, until the onion is soft and the flavors have developed.