Vegan chili

Vegan Chili

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.
Serve warm

Additional notes
I love to serve this over Mac N Cheese


Borscht (beet soup)

Makes 6-8

Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
1 large Onion, chopped
2 stalks Celery, chopped
1 TBL. Olive Oil
3 large Potatoes, cubed
3 Carrots, sliced
4 cups Vegetable Broth
4 large Beets, grated
Beet tops, chopped
1-2 TBL. Vinegar, to taste
1/2 tsp. Salt
dash pepper
Sauté onion and celery in oil in a 5 qt soup pot until soft.
Add potatoes, carrots and vegetable broth to cover vegetables and cook until vegetables are nearly soft, about 15 min.
Add beets and cook 15 min. more.
Add vinegar and seasonings, cook 1 min.
Garnish with vegan sour cream, or plain yogurt and serve.

Welcome to Vegan for Meat Eaters

I have developed this blog to share recipes and tips for making vegan food for the meat eater in you life, even if that meat eater is you!

I have been testing my recipes for years on my family, friends, and husband who are mostly devout meat eaters. Some of the recipes on here might be a bit of a stretch for the meat and potatoes type, but trust me, they all taste good. I will also try to include recipes that have been developed as comfort food.

Please let  me know if you have any questions, or requests.



Potato Soup

Potato Soup
Originally from Sunny Meadow Cookbook

Makes 6-8 servings

Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
1/4 cup olive oil
1 large onion, diced
8 small potatoes, diced
4 cups vegetable brother
1 tsp. ginger powder
3/4 tsp. salt
2 cups water mixed with 2 TBL miso
2 TBL tamari
In a large soup pot heat oil.
Sauté onion until tender.
Add potatoes, carrots, vegetable broth, ginger and salt.
Bring to a boil, the reduce heat to med/low and simmer 30 minutes until vegetables are tender.
Using and immersion blender blend soup leaving a good amount of chunks. You can also pour half the soup in to a blender or food processor to blend, then return to the soup pot to reheat.
After blending stir in the miso/water mixture and tamari.
Heat through, but do not boil.